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, snap 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!
Did you make this recipe? Please leave a star rating in the comments!
PrintSpring 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
- Method: stovetop
- Cuisine: American
Ingredients
- 1 cup asparagus spears, cut into 3-inch pieces
- 1/2 cup peas, fresh or frozen
- 1/2 cup snap peas, roughly chopped
- 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, snap 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.
Keywords: spring salad, asparagus arugula salad
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