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Spring Salad on a white platter
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5 from 1 review

Spring Asparagus Salad Recipe

This Asparagus Salad is layered with crisp-tender asparagus, sweet peas, spring salad mix, cherry tomatoes, chickpeas, thinly sliced radishes and avocado tossed in a light lemon tarragon vinaigrette. Top it with hard boiled eggs, crunchy nuts and creamy goat cheese for the best spring salad recipe ever!
Course Salad
Cuisine American
Keyword Asparagus salad
Prep Time 1 hour 15 minutes
Cook Time 0 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 187kcal

Ingredients

  • 1 bunch asparagus, tender parts only, chopped into 1-inch pieces (about 1/2 pound)
  • 5-6 ounces baby spring greens mix, or arugula
  • ½ cup frozen peas, thawed
  • 2 radishes, sliced paper thin
  • 1 15-ounces can chickpeas, drained and rinsed
  • 1/2 cup halved or quartered cherry tomatoes (you can use assorted colors if preferred)
  • 1 avocado, pitted, peeled and diced
  • 3 hard boiled eggs, peeled and cut in half
  • 1/4 cup goat cheese crumbles (you can also use feta cheese)
  • ¼ cup almond slivers
  • Sea salt and black pepper

Dressing:

Instructions

Make the Salad Dressing

  • Put the dressing ingredients in a wide mouthed mason jar or small bowl and blend until emulsified. Taste to adjust any of the ingredients to your own preference
    lemon vinaigrette in the cup of an inmersion blender

Blanch the Asparagus

  • Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
  • Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender.
  • Transfer the blanched asparagus to the iced water to stop the cooking. Drain and pat dry.
    Shocking asparagus in iced water after blanching.

Assemble the Salad

  • Layer the salad greens on a platter or salad bowl and layer the peas, radishes, chickpeas, tomatoes and avocado.
 Drizzle some of the salad dressing and season with salt and pepper.
    Lemon vinaigrette drizzled over asparagus salad
  • Top with hard boiled eggs, goat cheese crumbles and almonds. Drizzle with additional salad dressing. Season to taste and serve.
    Close up of a photo of spring salad.

Nutrition

Calories: 187kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 66mg | Potassium: 283mg | Fiber: 3g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg