This Spring Salad Recipe is a sight to be seen! Layers of green veggies are the perfect canvas for gorgeous watermelon radish. A simple minty-lemon vinaigrette and feta cheese bring everything together in perfect harmony.
After the long, harsh winters in Michigan, we are undoubtedly impatient for any sign of spring, especially when we have that one last snowstorm in April.
For me, I know when spring is here when we start to see local asparagus. It grows abundantly near the shorelines, and it’s my inspiration for this spring salad recipe!
Did you know that Michigan is the #2 producer for this crop nationwide? Approximately 20 million pounds of asparagus are harvested each year!
It is believed to have originated in the Mediterranean, and interestingly enough, it thrives on the shores of Lake Michigan, where the moderate temperatures and soils are perfect conditions. It’s a super fast-growing crop – sometimes up to a 1/2 inch per hour! Therefore it’s superabundant during the spring season.
If you are lucky to live in my neck of the woods, then you should be scouting your local farmer’s markets for this sweet spring treat in April.
For this spring salad recipe, we are using fresh asparagus. So be sure to select thin stalks. Anything larger than a pencil might be too fibrous to eat raw.
Spring Salad Ingredients
- Asparagus: The true star of the show! Most people don’t think you can eat asparagus raw, but when you select thin stalks and use the tips, it’s quite tender and works great in salads like this.
- Peas: Another welcome sign of spring. If you are lucky to have fresh peas, blanch them quickly or use frozen peas.
- Watermelon Radish: This really makes the salad pop in color! Beautiful watermelon radish has a slightly sweeter and less bitter taste than traditional red radish.
- Red Radish: The bitter flavor and crunch texture of red radish are always welcome in my salads!
- Avocado: Creamy avocado is a welcoming contrast to the rest of the salad veggies in this spring recipe.
- Feta Cheese: Salty, briny feta cheese is probably my favorite salad topping! Or you can use Parmesan cheese shavings.
- Fresh Mint and Lemon Juice: Nothing screams bright spring flavors quite like the magic combination of mint and lemon. They marry together beautifully in this simple vinaigrette.
How to Make this Spring Salad Recipe
- Prepare your asparagus by cutting the tips into 1-inch pieces. Be sure to use the remaining stalks for another recipe.
- Continue prepping your remaining salad ingredients by slicing the radishes, avocado, and cooking your peas, and allowing them to cool.
- For your dressing, mince fresh garlic and mint and mix into lemon juice and olive oil. Then, salt and pepper your vinaigrette to taste.
- Pour dressing over the salad and toss until combined. Serve immediately.
This is a great salad to prep and eat throughout the week! Prepare all the ingredients besides the avocado and feta, and keep in an airtight container for up to 3 days in the fridge.
The vinaigrette should be stored separately in an airtight container. You can keep it at room temperate for up to 3 days or store it in the fridge for up to a week. If chilled, allow to sit at room temperature for a few minutes so that it becomes easier to pour.
To make a small salad, take a few handfuls of the stored veggies and then add your feta cheese and avocado. Dress with a few tablespoons of the vinaigrette and toss to combine.
More Spring Recipes
- Instant Pot Artichokes
- Simple Grilled Salmon
- Watermelon Radish Chips
- Purple Asparagus with Garlic Herb Butter
Spring Salad Recipe
- 4-6 cups spring greens rinsed and chopped
- 1 cup asparagus tips chopped in 1-inch pieces
- 1 cup frozen peas cooked and cooled
- 1 watermelon radish halved and thinly sliced
- 2 red radishes thinly sliced
- 1/2 avocado sliced
- 1/2 cup feta cheese crumbles
- 1/4 cup extra virigin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp fresh mint minced
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- In a large bowl, combine all salad ingredients
- Whisk together dressing ingredients.
- Pour dressing over salad and toss until fully incorporated. Serve immediately.