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–+ servings
green vegetable salad with asparagus and peas in bowl

20+ Green Salad Recipes: Bright Spring Vegetable Salad

This bright, easy, healthy, and texture-filled salad is part of our green salad recipe collection. It pairs wonderfully with quiche and croissants for brunch or alongside grilled fish for dinner!
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 4 servings
Calories: 309kcal
Author: Becca Mills

Ingredients
 

  • 1 bunch asparagus, cut into 1 inch pieces (~2 1/2 - 3 cups)
  • 1 cup frozen peas
  • 1 cup snap peas
  • 4 cups baby arugula
  • 1/2 cup almond slices
  • 1 lemon, zested
  • 1 1/2 - 2 Tablespoon fresh lemon juice
  • 2 Tablespoon fresh mint, chopped
  • 1 Tablespoon honey, sub maple syrup for vegan
  • 1 Tablespoon dijon mustard
  • 1-2 garlic cloves, minced
  • Salt and Pepper, to taste
  • 2 Tablespoon olive oil

Instructions

  • Bring a large saucepan filled with salted water to a boil and prepare an ice bath. Add chopped asparagus to boiling water and cook for 4-5 minutes, depending on thickness, until slightly tender. Add frozen peas with 1 minute remaining. Transfer immediately to an ice bath.
  • Meanwhile, add snap peas, arugula, and almond slices to a large bowl, and set aside.
  • In a small bowl or jar, whisk together lemon zest and juice, mint, honey, dijon mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to combine. Taste for salt and pepper levels and adjust as needed.
  • Drain the vegetables from the ice bath and toss with the remaining salad ingredients and dressing. Serve immediately. If serving the salad later, store the dressing in an airtight container and toss immediately before serving. 

Notes

Easily make this recipe vegan by using maple syrup in place of honey. 

Nutrition

Calories: 309kcal | Carbohydrates: 23g | Protein: 10g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 53mg | Potassium: 504mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1164IU | Vitamin C: 53mg | Calcium: 148mg | Iron: 3mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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