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In my opinion, a salad should be just as much the focus of a meal as the main dish. Not only should we constantly be searching for ways to eat more greens, but salads offer a lot of interest as well as flavor. It seems that a lot of times we become used to boring, lifeless, and bland salads. But shop the produce aisle and you’ll quickly realize that there are endless ways to update your greens for more crunch as well as unique toppings.
This salad is perfect for an Easter dinner… or any meal, really. The addition of asparagus and peas gives this salad a springtime seasonal facelift. The asparagus is left crisp-tender for a slight crunch and the peas have a sweet fresh flavor.
The best part? The dressing, which is super simple, is made with pantry staples, making this salad a carefree dish to throw together!
The ingredients in this asparagus spring salad
- Asparagus is the obvious springtime star in this salad recipe! The asparagus is cut into bite-sized pieces and blanched for a short time to remove the raw texture.
- Peas are always fresh in the freezer aisle. Do not be concerned about using fresh peas. Once thawed, frozen peas are full of flavor and have the perfect edible texture.
- Red onion is slightly sweet and the perfect way to give a boost to the salad without being overpowering.
- Goat cheese is an earthy cheese with a creamy texture. I use marinated or flavored goat cheese to add even more flavor.
- Roasted sunflower seeds have a crunch, which provides an interesting texture to the salad.
- Mayonnaise is the base for the dressing. The high amount of fat in mayonnaise helps the dressing emulsify easily and has the perfect balance of sweet and tangy flavor.
- Dijon mustard adds more flavor to the dressing. Think of Dijon mustard as the je ne sais quoi that adds a flavor that cannot be pinpointed, but is very much appreciated.
- Honey balances out the dressing by adding a small about of sweetness.
The right salad can be the most exciting thing on the table or at least be on a level playing field with all the other dishes. This salad may just be your new favorite. It’s a simple, old-style dressing with terrific flavor that complements all the fresh crunchy spring vegetables!
Watch how to make this asparagus spring salad
Asparagus Spring Salad
For the salad
- 1 lb asparagus dried ends removed and cut into 1-inch pieces
- 1 cup peas frozen and thawed
- ¼ of a red onion thinly sliced
- 4 oz goat cheese
- ⅓ cup roasted sunflower seeds
- 2 heads buttercrunch lettuce
- 4 oz microgreens
For the dressing
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 tbsp champagne vinegar
- ¾ tsp salt
- 1 tsp black pepper
For the salad
- Bring 1 quart of water to a boil in a 4-quart saucepan. Have a bowl of ice water ready. Once boiling, add 2 tsp salt. Add the prepared asparagus and cook the asparagus for 1-2 minutes until crisp-tender. Once cooked, immediately plunge into prepared ice water until chilled, 6 minutes. Once chilled, remove from the ice water and dry on a towel.1 lb asparagus
- Prepare the salad by cutting the heads of lettuce into quarters and arrange on a large platter. Drizzle on some of the dressing (recipe below). Top with the blanched asparagus, thawed peas, microgreens, sliced red onion, crumbled goat cheese, and sunflower seeds. Drizzle with more dressing to taste and serve immediately.1 cup peas, ¼ of a red onion, 4 oz goat cheese, ⅓ cup roasted sunflower seeds, 2 heads buttercrunch lettuce, 4 oz microgreens
For the dressing
- In a small bowl, combine the mayonnaise, Dijon mustard, honey, vinegar, salt, and pepper. Whisk to combine and set aside until ready to use.⅓ cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 1 tbsp champagne vinegar, ¾ tsp salt, 1 tsp black pepper
- The dressing can be made 2 days in advance and stored in the refrigerator.