1. Can I make Spring Salad ahead of time?

Yes, but it’s best to keep the components separate until serving. You can blanch and dry the vegetables a day ahead and store them in an airtight container in the refrigerator. The lemon dressing can also be made in advance. Toss everything together right before serving to keep the lettuce crisp and the dressing vibrant.

2. What can I use instead of goat cheese?

If you don’t have goat cheese or prefer a milder option, soft Danish feta, bocconcini, or fresh ricotta make great substitutes. For a bold twist, blue cheese adds a punchy flavor that complements the lemon dressing beautifully.

3. Can I add protein to make it a full meal?

Absolutely! This Spring Salad pairs perfectly with grilled chicken, seared salmon, or even chickpeas for a vegetarian protein boost. Adding quinoa or lentils is another excellent way to turn it into a hearty, balanced main dish without losing its freshness.

Spring Salad – Best Seasonal Recipe

Name: Spring Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Modern Australian / Seasonal
Ingredients: 3 bunches (24 spears) asparagus – woody ends snapped off; 120g (4 oz) snow peas – trimmed and string removed; 1 head baby gem or cos lettuce (16 leaves) – washed and dried; 2 cups fresh or frozen peas; 90g (3 oz) goat cheese – crumbled; 1 cup fresh mint leaves – roughly torn; 1 tsp lemon zest (from 1 lemon); 2 tbsp (30ml) lemon juice; 6 tbsp (90ml) extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper

Description

A vibrant and refreshing Spring Salad featuring asparagus, snow peas, peas, baby cos lettuce, and creamy goat cheese, all tossed with a zesty lemon dressing. This healthy and elegant salad celebrates the best of spring produce and pairs beautifully with a variety of main dishes.

Ingredients

Scale

3 bunches (24 spears) asparagus – woody ends snapped off
120g (4 oz) snow peas – trimmed and string removed
1 head baby gem or cos lettuce (16 leaves) – washed and dried
2 cups fresh or frozen peas
90g (3 oz) goat cheese – crumbled
1 cup fresh mint leaves – roughly torn
1 tsp lemon zest (from 1 lemon)
2 tbsp (30ml) lemon juice
6 tbsp (90ml) extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil.
Add snow peas and cook for 1½ minutes.
Add asparagus and cook for another 1½ minutes.
Add peas and cook for an additional 30 seconds, until bright green.
Drain and rinse vegetables under cold running water to stop cooking.
Pat asparagus and snow peas dry; leave peas in the colander to drain.
Split larger lettuce leaves in half; keep small leaves whole.
Cut asparagus stems in half on a diagonal.
Combine all vegetables in a large mixing bowl.
In a small jar, shake together lemon zest, juice, olive oil, salt, and pepper to make the dressing.
Pour dressing over the vegetables and toss gently to coat.
Arrange salad on a serving platter, top with goat cheese and mint leaves.
Serve immediately while fresh and crisp.

Notes

Ensure vegetables are completely dry before dressing to prevent dilution.
Substitute goat cheese with feta, mozzarella, or ricotta for a different flavor.
Use a salad spinner or air dry vegetables naturally for best texture.
Keep dressing separate if making ahead; combine just before serving.
Frozen peas can be used if fresh ones are not available.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Blanching and Tossing
Cuisine: Modern Australian / Seasonal

Nutrition

Serving Size: 1 cup (approx. 200g)
Calories: 206 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 7 mg