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  • The Main Dish
  • 30 Minutes or Less
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Spring Salad with Peas and Asparagus

9 Comments

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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 in silver serving bowl

Here’s a light, simple, dish that is at once a spring/summer (or even fall/winter!) side dish salad, as well as a good foundation for a main dish. Spring Salad with Asparagus and Peas is vibrant with color and loaded with flavor and texture. And it doesn’t get easier than this.

Spring Salad with Peas and Asparagus in silver serving bowl

Can you use frozen peas in the salad?

Use frozen peas, no need to wait for the super short fresh-pea-season, not to mention having to take the time to pop all those peas out of the pods. But fresh asparagus is a must, briefly steamed to bring out the color and enhance its flavor. Such a simple and pure combination, we couldn’t get enough and I know you’re going to love it!

The dressing for this salad is also simple, but loaded with perfect complexity; fresh mint, lemon juice and zest, garlic and parsley-mixed with a small amount of mayonnaise (vegannaise is equally good).

Chicken Paillard over Spring Salad with Peas and Asparagus on white and polka dot plate with muffin

What to serve with Spring Salad-

As I already mentioned, this salad with peas and asparagus is excellent just like it is for a side dinner salad; or pair it with bread or toast for a light lunch. But take this easy beauty one step further for a fancy-looking meal with a chicken paillard sliced on top. Chicken paillard is simply chicken that is pounded out and then grilled or sauteed.

All I did for this juicy, flavorful chicken is to pound out chicken breasts to uniform thickness; then lightly dredge in a tiny bit of flour seasoned with salt, pepper, garlic powder, any seasonings really. Shake off excess flour mixture and sautee’ in a skillet heated with olive oil over medium-high heat. Cook about 4 minutes per side, or until internal temperature reaches 165F degrees. The chicken is crispy on the outside, but perfectly juicy and tender inside, and in no time at all. There you go, complete dinner just like that. It looks fancy, tastes fresh, but no matter your culinary expertise, you can have success with this one.

Spring Salad with Peas and Asparagus in silver serving bowl

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.

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5 from 7 votes

Spring Salad with Peas and Asparagus

This salad can be made a day ahead of time and is excellent for a vegetarian dish or served with chicken over top or mixed in. Barely blanch the asparagus but don't cook to much.
Course Side Dish
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6
Calories 309
Author Good Dinner Mom

Ingredients 

  • 1 pound fresh asparagus
  • ½ cup mayonnaise, or vegannaise
  • Lemon zest from one large lemon
  • ¼ cup fresh squeezed lemon juice, from one large lemon
  • 2 Tablespoons chopped flat-leaf parsley
  • 2 teaspoons chopped fresh mint, plus extra for garnish
  • 3 cloves garlic, crushed and minced
  • 3 cups frozen peas, thawed and drained

Instructions

  • Place a steamer insert into a medium sauce pan and add enough water to almost reach steamer. Heat to low boil. Add 1 pound 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.
  • Combine ½ cup mayo, lemon zest, ¼ cup lemon juice, 2 Tablespoons parsley, 2 teaspoons mint, and 3 minced cloves in a large bowl. Stir until mixed well.
  • Add asparagus and 3 cups peas and toss to coat.
  • 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.
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.

Spring Salad Pinterest Pin

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Published on April 9, 2017

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    Recipe Rating




  1. jennifer beck says

    April 25, 2022 at 1:52 PM

    5 stars
    delicious! I would not change a thing!! Thanks for sharing Sally 🙂

    Reply
  2. kat says

    April 25, 2022 at 1:50 PM

    5 stars
    I added cubed ham. Was fabulous!! The whole family loved it!

    Reply
  3. paul d says

    March 30, 2022 at 5:51 AM

    5 stars
    Super easy and SO delicious! I added bits of bacon and red onions.

    Reply
  4. nina says

    March 30, 2022 at 5:49 AM

    5 stars
    Oh yum this is so good. I have served this up a couple of times, especially when my vegetarian friends are coming over for a casual lunch, and we all love this salad. I like to serve it with grilled chicken or my fave, salmon. Wonderful recipe Sally thank you.

    Reply
  5. robert hynes says

    March 30, 2022 at 5:46 AM

    5 stars
    WOW, This is a winner! My wife does not like peas! but I do. I was trying to find a recipe she would eat and this is the one! And we just can’t stop eating it! I constantly have to make a new batch so we always have some in the fridge. Thank you for this great recipe Sally!

    Reply
  6. Becky l says

    February 15, 2022 at 6:04 AM

    5 stars
    I made this last night and it were soooo good. I formerly would have said I don’t like peas, but now I am converted. The only change I made was leaving out the mint.

    Reply
  7. Krystal n says

    February 15, 2022 at 6:01 AM

    5 stars
    Delicious!! Just a couple of days ago, I mentioned to my husband that I was tired of how I made peas the same ol’ boring way with just salt and butter. I served this along with salmon and it was a hit!

    Reply
  8. Jim Scott says

    February 16, 2018 at 9:16 PM

    5 stars
    What a sinch! Thanks for the easy to follow recipe 🙂

    Reply
  9. Jackie says

    May 25, 2017 at 6:34 PM

    YUM! And to pair it with chicken, totally!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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