Spring Asparagus Arugula Salad

Closeup view of a arugula spring salad on a white plate.

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)


  • 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


  1. 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.
  2. In a large bowl, toss cooled asparagus and peas, snap peas, arugula, radishes, mint and pistachios.
  3. 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