Spring Asparagus and Pea Salad with Goat’s Cheese and Fresh Mint Recipe
Introduction
This fresh and vibrant spring salad combines tender asparagus, sweet peas, and crisp lettuce with creamy goats cheese. Lightly dressed with lemon and mint, it’s a perfect dish to celebrate the season’s best vegetables.
Ingredients
- 3 bunches (24 spears) asparagus, woody ends snapped off
- 120g / 4oz snow peas (about 16 large or 20 smaller ones), trimmed and strings removed
- 1 head baby gem or cos lettuce (romaine), washed (16 leaves)
- 2 cups fresh or frozen peas
- 90g / 3oz goats cheese
- 1 cup (loosely packed) fresh mint leaves, roughly torn
- 1 tsp lemon zest (from 1 lemon)
- 2 tbsp (30ml) lemon juice
- 6 tbsp (90ml) extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of water to a boil.
- Step 2: Add snow peas to the boiling water and cook for 1 1/2 minutes.
- Step 3: Add asparagus spears and boil for another 1 1/2 minutes.
- Step 4: Add frozen peas and cook for 30 seconds or until the water just returns to a simmer and peas turn bright green.
- Step 5: Immediately drain the vegetables and refresh them under cold running water to stop the cooking process.
- Step 6: Remove asparagus and snow peas from the colander and blot dry with paper towels. Leave peas in the colander, tossing occasionally to dry. Dry vegetables thoroughly to prevent watering down the dressing.
- Step 7: Split larger baby cos leaves down the middle; use smaller leaves whole.
- Step 8: Cut asparagus stems in half on a slight angle.
- Step 9: Shake lemon zest, lemon juice, olive oil, salt, and pepper together in a jar to make the dressing.
- Step 10: Combine all vegetables in a bowl, pour over the dressing, and toss gently to coat.
- Step 11: Arrange the salad on a platter and top with small chunks of goats cheese. Serve immediately.
Tips & Variations
- Use a salad spinner to dry vegetables carefully or allow them to air dry for best dressing adherence.
- Substitute mint with fresh basil or tarragon for a different herb flavor.
- Add toasted walnuts or pine nuts for extra crunch and flavor.
- For a vegan option, omit goats cheese or replace with a plant-based cheese alternative.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to one day. The salad is best enjoyed fresh, but if needed, gently toss again before serving. Avoid storing with goats cheese on top to prevent it from becoming soggy; add cheese just before serving. Reheat is not recommended for this salad as it is best served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas are excellent in this salad when in season. Simply blanch them along with the other vegetables as instructed.
What can I use if I don’t have baby gem or cos lettuce?
Romaine lettuce, butter lettuce, or even a mix of tender spring greens will work well as a substitute.
Print
Spring Asparagus and Pea Salad with Goat’s Cheese and Fresh Mint Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant spring salad featuring tender asparagus, crisp snow peas, and sweet peas, complemented by creamy goat cheese and a zesty lemon-mint dressing. Perfect as a light lunch or side dish to celebrate the flavors of the season.
Ingredients
Vegetables
- 3 bunches (24 spears) asparagus, woody ends snapped off
- 120g / 4oz snow peas, trimmed and string removed (about 16 large or 20 smaller peas)
- 1 head baby gem or cos lettuce (romaine), washed (16 leaves)
- 2 cups fresh or frozen peas
Dressing
- 1 tsp lemon zest (from 1 lemon)
- 2 tbsp (30ml) lemon juice
- 6 tbsp (90ml) extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Other
- 90g / 3oz goat cheese
- 1 cup loosely packed fresh mint leaves, roughly torn
Instructions
- Boil Water: Bring a large pot of water to a rolling boil to prepare for blanching the vegetables.
- Cook Snow Peas: Add the snow peas to the boiling water and cook for 1 and a half minutes to retain their crunch and bright color.
- Cook Asparagus: Add the asparagus spears to the pot and boil for an additional 1 and a half minutes until tender-crisp.
- Add Frozen Peas: Add the frozen peas and boil for 30 seconds more until the water just returns to a simmer and the peas turn bright green.
- Drain and Shock Vegetables: Immediately drain all the vegetables and refresh them under cold running water to stop the cooking process, preserving texture and color.
- Dry Vegetables: Remove asparagus and snow peas and blot them with paper towels to dry thoroughly. Leave peas in the colander and toss occasionally to help them dry, preventing watering down the dressing.
- Prepare Lettuce: Split the larger baby cos leaves down the middle and keep the smaller leaves whole, ready for plating.
- Cut Asparagus: Cut the asparagus stems in half on a slight angle to make them easier to eat.
- Make Dressing: Combine lemon zest, lemon juice, olive oil, salt, and pepper in a jar. Secure lid and shake well until emulsified.
- Toss Salad: Combine all vegetables in a large bowl, add the dressing, and toss gently to coat everything evenly.
- Plate and Serve: Arrange the dressed salad on a platter, scatter small chunks of goat cheese on top, and serve immediately to enjoy the fresh flavors.
Notes
- Note 1: Snapping off the woody ends of asparagus ensures tenderness without tough bites.
- Note 2: Baby gem lettuce or cos lettuce adds a nice crunch and freshness to the salad.
- Note 3: Using fresh or frozen peas works equally well; frozen peas should be added last to maintain texture and color.
- Note 5: Serving on a platter makes for an attractive presentation and allows even distribution of dressing and goat cheese.
- Drying the vegetables thoroughly is key to a flavorful salad as excess water dilutes the dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: British
Keywords: spring salad, goat cheese salad, asparagus salad, fresh peas salad, lemon mint dressing, healthy salad
