Description
Description Spring Salad with Fresh Asparagus is a crisp, vibrant salad that showcases the best of the season. Featuring blanched asparagus, mixed greens, and a tangy lemon-mustard vinaigrette, it’s a refreshing and nutritious dish perfect for light lunches, Easter brunch, or spring gatherings. Keywords: spring salad, fresh asparagus salad, vegan salad, seasonal greens, lemon vinaigrette.
Ingredients
Units
Scale
- 1 bunch asparagus, trimmed and cut into 1.5-inch pieces
- 4 cups mixed greens (arugula, spinach, or baby lettuces)
- 1/2 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, sliced
- 2 tablespoons sunflower seeds or sliced almonds
- Optional: peas or snap peas for added sweetness
- Lemon-Mustard Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Bring a small pot of water to a boil. Blanch asparagus for 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to cool, then drain.
- In a large bowl, combine greens, radishes, red onion, blanched asparagus, and avocado.
- In a small bowl or jar, whisk together vinaigrette ingredients until emulsified.
- Pour the dressing over the salad and toss gently to coat.
- Top with seeds or nuts and serve fresh.
Notes
- Add chickpeas, quinoa, or roasted potatoes for a more filling meal.
- For extra brightness, zest a bit of lemon over the salad before serving.
- Best served fresh but dressing can be made ahead and stored separately.
Nutrition
- Calories: 200
- Sugar: 3g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
