If you’re looking for a fresh spring salad recipe, this one checks all the boxes—crisp asparagus, sweet peas, creamy goat cheese, crunchy pistachios and a lemony dressing that ties it all together. A light, bright spring mix salad perfect for Easter or warm days.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Green Salad Recipes
At A Glance
- ⏱ Ready In: 20 minutes
- 🍽 Serves: 4
- 🌱 Diet: Vegetarian, gluten-free
- 💪 Nutrition Highlights: High in fiber, packed with vitamins, healthy fats from olive oil and pistachios
- 🥕 Main Ingredients: Asparagus, spring greens, peas, pistachios, mint, parsley, goat cheese
- 🔥 Flavor Profile: Bright, lemony, fresh herbs, creamy cheese, nutty
- 🧊 Meal-Prep Friendly: Components can be prepped ahead; best assembled just before serving
- 🍋 Best Served With: Grilled chicken, salmon, roasted potatoes, or crusty bread
This spring salad is exactly the kind of dish I crave when the weather starts warming up. It’s light but still satisfying thanks to creamy goat cheese and crunchy pistachios. The combination of tender-crisp asparagus and sweet peas gives the salad that unmistakable “springtime” feel.
The Dijon mustard lemon dressing is simple but really pulls everything together, and fresh herbs like mint and parsley add brightness and make the whole bowl smell incredible the moment you toss it together.
What I love most is how balanced it feels—crisp greens, creamy cheese, crunchy nuts, and pops of sweet peas in every bite. It’s perfect for Easter tables, spring lunches, or a light dinner alongside grilled fish or chicken.
And the best part? It comes together in about 20 minutes, but looks like something you’d order at a lovely little café.
👩🍳 You might also like these vibrant salads: radish salad with peas and avocado, asparagus salad with feta and cherry tomatoes, watermelon salad with feta, mint and cucumber, or this green goddess chickpea salad. Check out these Easter salads as well.
What You’ll Need
Here is what you’ll need for this lovely green spring salad. Find the full measurements in the recipe card below.
The Salad
- Asparagus – the star spring vegetable; blanching keeps it bright green and tender-crisp
- Frozen peas – sweet little bursts of flavor that balance the lemon dressing
- Mixed spring greens – a soft, fresh base for the salad, look out for ‘spring mix salad’ in the supermarket; arugula or baby spinach are great substitutes for spring mix
- Fresh mint – adds brightness and a subtle cooling flavor
- Fresh parsley – mild, grassy freshness that pairs beautifully with lemon
- Goat cheese – creamy, tangy, and slightly rich. No goat cheese? Feta or shaved Parmesan work beautifully
- Roasted pistachios – nutty crunch and healthy fats; pistachios can be swapped for toasted almonds or walnuts
Lemon Dressing
- Extra-virgin olive oil – the base of the dressing; smooth and slightly fruity
- Fresh lemon juice – bright acidity that wakes everything up
- Lemon zest – concentrated citrus flavor (a little goes a long way)
- Dijon mustard – adds tang and helps emulsify the dressing
- Salt & black pepper – simple seasoning that pulls everything together
How To Make Spring Salad with Asparagus & Peas
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this spring salad with asparagus, peas & goat cheese.
- Bring a pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until bright green and tender-crisp.
- Transfer immediately to an ice bath to stop the cooking. Drain and pat dry.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, combine spring greens, asparagus, thawed peas, mint, and parsley.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle goat cheese and pistachios over the top and toss lightly just before serving.
Recipe Tips
- Dry the asparagus well. Extra water will dilute the dressing. I usually pat it dry with paper towels before adding it to the salad.
- Salt the blanching water. This seasons the asparagus from the inside out.
- Add cheese at the end. Tossing too much will break down the goat cheese and make the salad creamy rather than crumbly.
- Quick pea thaw trick. Place frozen peas in a colander and rinse under cool running water for 1–2 minutes.
- Make-Ahead Tips: Blanch the asparagus up to 2 days ahead. Prepare the dressing up to 4 days in advance and store in the fridge. Assemble the salad just before serving.
- Storage: Undressed salad keeps in the fridge for 2 days. Once dressed, it’s best eaten the same day.
Serving Suggestions
This spring salad is lovely on its own, but it also makes a beautiful side dish for spring meals.
Serve it with grilled or pan-fried salmon, roasted chicken, or shrimp for a simple dinner. It’s also fantastic alongside roasted potatoes or a slice of crusty sourdough.
If you want to turn it into a full meal, add grilled chicken, flaked salmon, or a scoop of cooked quinoa, chickpeas, or farro. It’s especially perfect for Easter brunch, spring picnics, or light lunches when you want something fresh and colorful.
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Ingredients
For the Salad
- 1 lb fresh asparagus, trimmed and cut into 1½-inch pieces 454 grams
- 1 cup frozen peas, thawed 150 grams
- 4 cups mixed spring greens 120 grams
- ¼ cup fresh mint leaves, thinly sliced 10 grams
- ¼ cup fresh parsley, chopped 15 grams
- ⅓ cup crumbled goat cheese 40 grams
- ¼ cup roasted pistachios 30 grams
For the Lemon Dressing
- 3 tablespoons extra-virgin olive oil 45 ml
- 2 tablespoons fresh lemon juice 30 ml
- 1 teaspoon lemon zest
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2–3 minutes, until bright green and just tender-crisp.
- Drain and immediately transfer to an ice bath to stop the cooking. Drain again and pat dry.
- In a small bowl whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl combine spring greens, asparagus, thawed peas, mint, and parsley.
- Drizzle the dressing over the salad and toss gently to coat.
- Top with crumbled goat cheese and pistachios just before serving. Toss lightly and serve immediately.
Notes
- Why blanch asparagus for salad? Blanching keeps the asparagus bright green and crisp while removing the raw bite. The ice bath stops cooking instantly so it doesn’t turn mushy.
- Can I make this ahead of time? Yes. Prepare the asparagus and dressing up to 2 days ahead. Store separately and assemble just before serving.
- What can I substitute for goat cheese? Feta, ricotta salata, or shaved Parmesan work well if you prefer a different cheese.
- Can I add protein? Absolutely. Grilled chicken, salmon, shrimp, or even chickpeas turn this into a full meal.
- How should I store leftovers? Store the undressed salad in an airtight container in the fridge for up to 2 days. Once dressed, it’s best eaten the same day.
- Dry the asparagus well. Extra water will dilute the dressing. I usually pat it dry with paper towels before adding it to the salad.
- Salt the blanching water. This seasons the asparagus from the inside out.
- Add cheese at the end. Tossing too much will break down the goat cheese and make the salad creamy rather than crumbly.
- Quick pea thaw trick. Place frozen peas in a colander and rinse under cool running water for 1–2 minutes.
- Make-Ahead Tips: Blanch the asparagus up to 2 days ahead. Prepare the dressing up to 4 days in advance and store in the fridge. Assemble the salad just before serving.
Nutrition
More Green Salad Recipes
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