Go Back
+ servings
Print Recipe
5 from 1 vote

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.
Prep Time20 mins
Total Time20 mins
Course: Side Dish
Servings: 4 -6
Author: Good Dinner Mom


  • 1/2 cup mayonnaise or vegannaise
  • Lemon zest from one large lemon
  • 1/4 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 garlic cloves crushed and minced
  • 1 pound fresh asparagus
  • 3 cups frozen peas thawed and drained


  • 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.
  • Combine the mayo, lemon zest, lemon juice, parsley, mint, and cloves in a large bowl. Stir until mixed well.
  • Add asparagus and 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.