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+ servings

Fresh Spring Salad

Spring is in the air, and this fresh spring salad is a must! It's made with fresh and vibrant ingredients, such as asparagus, green peas, mixed greens, artichokes, and radishes. Plus, it is drizzled with an easy and homemade lemon dressing. So easy and delicious!
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: spring salad
Servings: 6 people
Author: Tania



  • ½ pound fresh asparagus, trimmed
  • Olive oil
  • 8 leaves butter lettuce (Boston or Bibb lettuce work too)
  • 5 oz spring green mix (about 6 cups)
  • 2 radishes, trimmed and thinly sliced
  • 6 to 8 canned artichoke hearts, halved
  • cup frozen peas (thawed, see note)
  • 4 ounces goat cheese, torn into smaller pieces (I use herbed goat cheese)

Lemon Dressing

  • 2 tablespoons freshly squeezed lemon juice
  • cups olive oil (plus more as needed)
  • ½ teaspoon dijon mustard
  • 1 clove garlic, minced
  • ¾ teaspoon honey (or to taste)
  • Salt and pepper to taste


  • Make the lemon dressing: Combine all the lemon dressing ingredients in a mason jar. Cover with the lid tightly and shake vigorously until fully combined and emulsified. Adjust the dressing ingredients to taste, if needed. For example, if it’s too sour, add more olive oil or honey. Set aside.
  • Slightly cook the asparagus: On a skillet or grill pan, add a small amount of olive oil over high heat. Cook the asparagus for about 1-2 minutes per side, until slightly tender but still crisp. This will make the asparagus slightly tender and easier to eat. Transfer to a plate and set aside.
  • Arrange the salad: On a large platter, arrange the butter lettuce. Then add the spring green mix. Gently tuck the asparagus in the greens, and arrange the remaining salad ingredients (radish slices, artichokes, goat cheese, peas) on top.
  • Drizzle with the prepared lemon dressing and serve. Enjoy!


  • Thawing green peas: You can quickly thaw frozen green peas by putting them in room temperature water for a few minutes.
  • Make ahead: the lemon dressing can be made up to 3 days in advance and refrigerated. If the dressing solidifies in the fridge, simply let it sit on the counter for 10-20 minutes, or microwave it for just a few seconds.