Celebrate the flavors of spring with this beautiful, fresh Arugula Spring Salad featuring peas, asparagus, radishes, mint and a simple lemon dressing. (vegan, gluten-free)
This arugula spring salad is my newest salad obsession.
It’s full of ALL the gorgeous spring vegetables: arugula, green peas, asparagus and radishes, with a generous sprinkling of fresh mint for an extra delicious spring punch, topped with a simple lemon vinaigrette made with just 2 ingredients – lemon and olive oil. What more could you want in a breezy spring salad?
How about pistachios for a little crunch? Those are in there too.
I typically have a very hard time not adding cheese to salads because I think everything tastes better with the right cheese, but I honestly didn’t even think about adding cheese to this one because it has a ton of flavor already. But if you must (and I don’t blame you), I think this arugula spring salad would be fabulous with a little sprinkling of parmesan.
I could go on and try to convince you of how delicious this spring salad is, but I won’t other than to tell you to just try it and see for yourself. Because to be quite honest, I don’t feel like writing much more and I have a sweet sleeping puppy in my lap who needs my attention. Happy spring, friends!
Spring Asparagus Arugula Salad
Celebrate the flavors of spring with this beautiful, fresh Arugula Spring Salad featuring peas, asparagus, radishes, mint and a simple lemon dressing. (vegan, gluten-free)
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
- Category: Salad
Ingredients
- 1 cup asparagus spears, cut into 3-inch pieces
- 1/2 cup peas, fresh or frozen
- 2 cups arugula
- 1/2 cup radishes, sliced thinly
- 1/2 cup fresh mint leaves, roughly chopped
- 1/4 cup pistachios, roughly chopped
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Place asparagus and peas into a small skillet or saucepan and cover with water. Bring to a gentle boil and cook until asparagus are bright green, about 1 minute. Immediately remove from heat, drain, and place asparagus and peas into an ice water bath to stop the cooking. Let cool and drain.
- In a large bowl, toss cooled asparagus and peas, arugula, radishes, mint and pistachios.
- In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over salad and toss to coat. Refrigerate until ready to serve.
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