Spring Salad with Peas and Asparagus

This salad with peas and asparagus is light, easy, and delicious. Dressed with lemon zest, fresh mint, garlic, parsley and a tiny bit of mayo.

Spring Salad with Peas and Asparagus is fresh, bright, and exactly the kind of side dish that belongs on a spring table. Tender asparagus and sweet green peas are tossed in a light lemon and herb dressing with fresh mint, parsley, garlic, and just a touch of mayonnaise for creaminess.

It’s simple to make, beautiful on the plate, and pairs perfectly with everything from grilled chicken to an Easter ham. Whether you’re serving it for a holiday meal or an easy weeknight dinner, this salad is sure to become a favorite.

Another fresh and easy recipe for fresh asparagus and peas is this Creamy Lemon Asparagus Pasta.

Why You’ll Love This Spring Pea and Asparagus Salad

• Fresh spring ingredients: Sweet peas and crisp asparagus make this salad taste like spring in every bite.
• Quick and easy: The whole recipe comes together in about 20 minutes.
• Perfect for Easter dinner: The bright green color and fresh flavors pair beautifully with ham or roasted chicken.
• Make-ahead friendly: You can prepare it earlier in the day so it’s ready when guests arrive.

Why This Spring Salad Is Perfect for Easter Dinner

Easter meals are often rich and hearty, with dishes like glazed ham, scalloped potatoes, and buttery rolls on the table. This Spring Salad with Peas and Asparagus adds the perfect fresh balance. The bright lemon dressing and herbs lighten the meal, while the tender asparagus and sweet peas highlight the best flavors of the season.

It’s also a beautiful addition to an Easter table. The vibrant green vegetables make the dish feel festive and spring-like, and the salad can easily be made ahead of time so you have one less thing to worry about when preparing the rest of the meal.

Serve it alongside Easter ham, roasted chicken, or even a simple quiche for a fresh side dish that complements almost any spring menu.

Can you use frozen peas in this salad?

Yes! Frozen peas work perfectly in this recipe and are actually ideal since they’re picked and frozen at peak freshness. Simply thaw them before adding to the salad—no cooking required.

Fresh asparagus, however, makes a big difference here. Briefly steaming the asparagus brings out its bright green color and keeps it crisp-tender without losing flavor.

The Fresh Lemon Herb Dressing

This simple dressing is what brings the whole salad together. Fresh lemon juice and zest add brightness, while mint, parsley, and garlic give the salad fresh herbal flavor. A small amount of mayonnaise makes the dressing creamy enough to coat the asparagus and peas without feeling heavy.

The result is a light, flavorful dressing that complements the vegetables perfectly and makes this salad feel fresh and vibrant—just right for spring.

What to Serve with Spring Salad with Peas and Asparagus

This salad works beautifully as a fresh side dish alongside roasted chicken, grilled meats, or ham. The bright lemon and herb flavors balance richer main dishes, making it an especially good addition to an Easter dinner or spring gathering.

You can also turn it into a simple meal by topping it with sliced chicken paillard. Chicken paillard is simply a chicken breast pounded thin and quickly sautéed or grilled, creating a juicy, flavorful topping that turns this salad into a light but satisfying main dish.

Can I make this asparagus and pea salad ahead of time?

Yes. This salad can be made several hours ahead or even the day before serving. The flavors actually improve as the lemon and herbs mingle with the vegetables. Just give it a quick toss before serving and garnish with a little extra fresh mint if desired.

Tips for the Best Asparagus and Pea Salad

• Don’t overcook the asparagus
• Shock in cold water to keep the color bright
• Thaw peas completely before adding
• Taste and adjust lemon before serving

This is a must try recipe for your next dinner with company. Individual servings with the chicken paillard I feature in this post, or with diced chicken mixed throughout. This is a great pairing for your Easter ham, and the color is glorious. Easily doubles or triples.

Spring Salad with Peas and Asparagus make a great Spring or Easter side dish, plus it pairs well with my Scalloped Hasselback Potatoes and Cauliflower Gratin.

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5 from 9 votes

Spring Salad with Peas and Asparagus

This fresh Spring Salad with Peas and Asparagus is light, bright, and easy to prepare. Tender asparagus and sweet peas are tossed in a lemon herb dressing with fresh mint, parsley, and garlic for a simple side dish that pairs beautifully with ham, chicken, or other spring meals.

Course Side Dish

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Calories 309

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

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• 1 pound fresh asparagus
• ½ cup full-fat mayonnaise
• Lemon zest from one large lemon
• ¼ cup fresh squeezed lemon juice, from one large lemon
• 2 Tbsps chopped flat-leaf parsley
• 2 tspns chopped fresh mint, plus extra for garnish
• 3 cloves garlic, crushed and minced
• 3 cups frozen peas, thawed, no need to cook

Instructions

• Place a steamer insert into a medium sauce pan and add enough water to almost reach steamer. Heat to low boil. Add asparagus spears and cover. Steam for about 1-2 minutes only, just until asparagus turns bright. Drain off boiling water and immediately pour cold water on asparagus to stop cooking. Cut into 1-inch bites. Set aside.
  1 pound fresh asparagus
• Combine mayo, lemon zest, lemon juice, parsley, mint, and garlic in a large bowl. Stir until mixed well.
  ½ cup full-fat mayonnaise, Lemon zest from one large lemon, ¼ cup fresh squeezed lemon juice,, 2 Tbsps chopped flat-leaf parsley, 2 tspns chopped fresh mint,, 3 cloves garlic,
• Add asparagus and peas and toss to coat.
  3 cups frozen peas,
• Refrigerate until serving, at least one hour, up to one day. Give one more toss before serving.
• This salad is excellent on its own and is also delicious with cooked chicken tossed in or served on top.

Notes

 

• Don’t overcook the asparagus. Steam it just until it turns bright green and slightly tender. Overcooking will make it soft and dull in color.

• Shock the asparagus in cold water. This stops the cooking immediately and helps keep the asparagus crisp and vibrant.

• Thaw frozen peas completely. Simply place them in a colander and rinse briefly with cool water if needed. No cooking required.

• Taste and adjust the lemon. Depending on the size of your lemon, you may want a little more juice or zest for brightness.

• Make it ahead. This salad can be made several hours in advance or even the day before serving. The flavors actually improve as it chills.

• Turn it into a main dish. Top with grilled chicken, shrimp, or salmon for a light but satisfying meal.

• Add a little cheese (optional). Crumbled feta or shaved Parmesan can add a nice salty contrast to the lemon and herbs.

Nutrition Facts

Spring Salad with Peas and Asparagus

Amount Per Serving

Calories 309 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 13g

Monounsaturated Fat 5g

Cholesterol 12mg4%

Sodium 187mg8%

Potassium 536mg15%

Carbohydrates 22g7%

Fiber 9g38%

Sugar 9g10%

Protein 9g18%

Vitamin A 1879IU38%

Vitamin C 59mg72%

Calcium 65mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.