Welcome to a bowl full of springtime! This salad is like eating a big, delicious plate of the best parts of the season. It's made with crunchy sweet peas, soft spinach, spicy radishes, and tender asparagus, all mixed together. What makes it even better is a zesty dressing that brings out the fresh flavors of all the veggies.
It's super easy to make in just about 20 minutes, which is perfect when you want something quick and healthy. Whether you're making a light lunch for yourself or a side dish for family dinner, this salad is a tasty choice. Plus, it looks pretty on the plate, with all its bright colors!
Why This Recipe Works
This salad is a winner because it's full of different textures and tastes. The sweet peas pop in your mouth, the spinach adds a nice softness, the radishes give a little spicy crunch, and the asparagus brings a satisfying chew. When you mix them all together, every bite is exciting and full of flavor. The lemony dressing ties everything together with a bright, tangy taste that makes the whole salad feel refreshing. It's like a celebration of fresh, healthy food that's not just good for you but also makes your taste buds happy.
Another great thing about this salad is how flexible and easy it is. You can find most of the ingredients no matter the season, and it's simple to swap things out if you need to. Don't have asparagus? Use green beans. Not a fan of radishes? Try thin slices of cucumber for crunch. This recipe is also really quick to put together, making it perfect for a last-minute meal idea. Plus, it's healthy, packed with vitamins and fiber from all the veggies. So, if you're looking for a delicious, nutritious dish that's easy to make and sure to impress, this salad is the way to go.
Ingredients
Sweet Peas: Add a sweet, fresh pop. Substitute: Green beans for a similar crunch and sweetness.
Spinach: Provides a tender, leafy base. Substitute: Arugula for a peppery kick.
Radishes: Offer a crisp, spicy note. Substitute: Thinly sliced turnips for a similar crunch with a milder flavor.
Asparagus: Brings a slightly earthy, tender texture. Substitute: Green beans for a similar crunch.
Lemon Vinaigrette: A bright, citrusy dressing that ties all the flavors together. Substitute: Balsamic vinaigrette for a sweeter, richer flavor.
Tips
- Blanch the asparagus and peas briefly to enhance their color and flavor.
- Slice the radishes thinly for a delicate bite and visual appeal.
- Toss the salad gently to avoid wilting the spinach.
- Dress the salad right before serving to keep everything fresh and crisp.
- Adjust the amount of lemon vinaigrette to your taste, starting with a little and adding more as needed.
How to Serve
This salad is a celebration of spring and early summer, showcasing the best of what the season has to offer. It’s light yet filling, making it perfect for a standalone lunch or as a side dish to complement grilled meats or roasted fish. The combination of sweet peas, tender spinach, crunchy radishes, and asparagus dressed in a zesty lemon vinaigrette makes for a refreshing and nutritious meal.
- With Grilled Chicken: The salad’s freshness pairs beautifully with the smoky flavors of grilled chicken.
- As a Starter: Serve it as an appetizing beginning to a multi-course meal.
- Picnic Fare: It’s also great as a portable option for picnics or outdoor gatherings, adding a burst of color and flavor to any spread.
Similar Recipes
Sweet Pea Salad
Ingredients
- 2 cups fresh spinach washed and dried
- 1 cup sweet peas fresh or frozen (thawed if frozen)
- 1 bunch asparagus trimmed and cut into bite-size pieces
- 1 cup radishes thinly sliced
- For the Lemon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
- Optional: Fresh herbs like dill or parsley chopped, for garnish
Instructions
- Prepare the Vegetables: Bring a pot of salted water to a boil. Add the asparagus and sweet peas. Blanch for 2-3 minutes until bright and slightly tender. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
- Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the spinach, blanched asparagus, peas, and sliced radishes. Drizzle with the lemon vinaigrette and toss gently to coat.
- Serve: Divide the salad among plates. If desired, garnish with fresh herbs for an extra pop of flavor.
Nutrition
Notes
• Slice the radishes thinly for a delicate bite and visual appeal.
• Toss the salad gently to avoid wilting the spinach.
• Dress the salad right before serving to keep everything fresh and crisp.
• Adjust the amount of lemon vinaigrette to your taste, starting with a little and adding more as needed.