Spring Salad Recipe

A spring salad on a platter topped with sliced eggs, herbs, and pistachios.

5 from 6 votes

This vibrant spring salad recipe is packed with crisp asparagus, sweet peas, creamy avocado, goat cheese, and toasted pistachios, all tossed in a bright basil-lemon vinaigrette. Fresh, colorful, and full of texture, it’s the perfect light lunch or elegant side dish for spring gatherings.

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: French/Italian

Keyword: easter salad, spring green salad, spring salad

Servings: servings

Author: Elena Davis

Ingredients

Salad:

1 bunch asparagus tender parts, chopped into 1-inch pieces
1 cup peas frozen or fresh
2 cups spring greens salad mix
2 cups baby butter lettuce
4 radishes thinly sliced
1 cup crumbled goat cheese
1 avocado pitted and diced
½ cup chopped roasted pistachios
4 hard-boiled eggs (optional) halved, for garnish
Fresh basil and mint leaves for garnish
Sea salt and freshly ground black pepper to taste

Lemon Basil Vinaigrette:

¼ cup fresh basil leaves thinly sliced
1 small garlic clove finely minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ cup extra-virgin olive oil plus more as needed
¼ teaspoon sea salt
1 teaspoon Dijon mustard

Instructions

Blanch the vegetables: Bring a pot of salted water to a boil. Add the asparagus and peas, blanch for 1–2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
Prepare the dressing: In a small bowl, whisk together basil, garlic, lemon juice, lemon zest, olive oil, mustard, and sea salt. Adjust olive oil to taste for desired consistency.
Assemble the salad: On a large platter or salad bowl, layer the spring greens and butter lettuce. Arrange the asparagus, peas, radishes, avocado, and crumbled goat cheese on top. Sprinkle with roasted pistachios.
Dress and serve: Drizzle the basil-lemon dressing over the salad. Garnish with fresh basil and mint leaves. Season with sea salt and freshly ground black pepper.
Optional: Add halved hard-boiled eggs for extra protein and visual appeal.

Notes

Blanch Briefly: Cook the asparagus and peas for just 1–2 minutes, then transfer immediately to ice water to preserve their bright color and crisp-tender texture.
Dry Thoroughly: After rinsing and cooling, make sure the greens and vegetables are completely dry. Excess moisture can water down the dressing and dull the flavor.
Emulsify the Vinaigrette: Whisk the Dijon and lemon juice first, then slowly drizzle in the olive oil while whisking to create a smooth, creamy dressing that coats every bite.
Dress Just Before Serving: Toss with the vinaigrette right before serving to keep the salad fresh and vibrant. If prepping ahead, store the dressing separately.

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