Spring Salad with Peas and Asparagus

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.

Prep Time20

Total Time20

Course: Side Dish

Servings: -6

Calories: 309kcal

Author: Good Dinner Mom

Ingredients

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.

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