Jalapeño Kitchen

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Looking for a fresh way to use spring veggies? This Herby Green Pea and Asparagus Spring Salad is light, crisp, and full of seasonal flavor. Roasted asparagus, sweet green peas, cherry tomatoes, and radish come together with fresh dill and parsley, all tossed in a simple lemon vinaigrette. It’s quick to make, naturally gluten-free and vegan, and works great as a side dish or a light lunch. This is the kind of salad that feels just as at home at a backyard cookout as it does on a weeknight dinner table.

The Inspiration

Ever since I started my little backyard herb garden, I’ve been throwing fresh herbs into pretty much everything I cook. There’s something about having them right outside that makes it so easy and honestly kind of addictive. I’ve always liked parsley and basil, but lately I’ve developed a real thing for dill. I don’t know why it took me so long to come around to it, but now I can’t get enough. It’s got this super fresh, slightly tangy flavor that just works with so many spring and summer dishes. It really became the starting point for this salad.

The first time I made this, it was actually a pasta salad. It was good, but I noticed I was mostly eating around the pasta and going straight for the veggies. That’s when I realized the pasta wasn’t even necessary. The asparagus, peas, tomatoes, and radish were doing all the work, and with the lemon, garlic, and herbs, it already had plenty going on. Asparagus and peas are two of my favorite vegetables. They’re kind of the unofficial taste of spring in my kitchen, so it made sense to let them take center stage. This version feels lighter, fresher, and more about what I actually want to be eating when the weather’s warm. Just a bunch of bright, simple ingredients that come together really well. If you’re looking for another lemony, herby dish, try my Creamy Lemon Thyme Pasta with Roasted Artichoke Hearts!

Kitchenware you’ll need:

• Ceramic Bowl: You can mix the ingredients straight in the bowl you’re serving in! I love a mixing bowl that doubles as serve ware like the one linked here.
• Baking Sheet: You’ll need a baking sheet for your asparagus!
• A good knife: I’m always an advocate for a nice, sharp knife to make cutting veggies a breeze. This recipe calls for thinly sliced shallots and radish, making a sharp knife crucial!

Flavor Additions and Substitutions

This Herby Green Pea and Asparagus Spring Salad is super easy to customize. Whether you’re looking to make it more filling or just swap in what you have, here are some ideas:

Add Protein:
To make this salad more filling, add a protein source like grilled chicken, roasted salmon, or a handful of crumbled feta (if you’re not dairy-free). For a plant-based option, toss in extra chickpeas, white beans, or even lentils for added texture and protein.

Swap the Greens:
While this salad uses asparagus as the base, you can swap it with mixed greens, baby spinach, or even arugula for a peppery kick. If you’re looking for extra heartiness, try massaging some kale into the mix.

Switch Up the Veggies:
If you’re out of peas or want to try something different, swap them with edamame, cooked green beans, or even roasted zucchini for added depth and flavor. Don’t be afraid to experiment with other seasonal veggies!

Add Crunch:
For an extra crunch, add roasted sunflower seeds, crunchy toasted lentils, or even toasted chickpeas. These will give the salad a nice texture and a bit more richness with each bite.

Seasonal Fruit:
While this salad is already packed with fresh veggies, you can elevate it by adding spring fruits like sliced strawberries, juicy peaches, or rhubarb for a tangy twist. These fruits will bring a pop of color and a refreshing burst of flavor that pairs perfectly with the herbs and veggies.

Step-by-Step Directions for Herby Green Pea and Asparagus Spring Salad

This Herby Green Pea and Asparagus Spring Salad comes together in just a few simple steps. Perfect for spring, it’s loaded with fresh veggies and topped with a bright lemon vinaigrette. Here’s how to make it:

1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This is the perfect temperature for roasting the asparagus, bringing out its natural sweetness and crispiness.

2. Roast the Asparagus
Place your chopped asparagus (cut into two halves) on a baking sheet. Toss it with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Roast for 15-20 minutes, or until the asparagus is tender and crispy on the edges. Once done, set it aside to cool completely.

3. Prepare the Veggies
While the asparagus is roasting, prepare the other ingredients. Halve the cherry tomatoes, thinly slice the radish and shallot, and mince the garlic. In a large mixing bowl, combine the cooked asparagus, tomatoes, radish, garlic, and shallot.

4. Add Fresh Herbs and Peas
Next, toss in your cooked green peas, and add the fresh chopped parsley and dill. These herbs will add a burst of freshness to the salad.

5. Make the Dressing
In a small bowl or jar, whisk together 1 tablespoon of olive oil, the juice from 1 lemon, 1 teaspoon of white vinegar, and 1/2 teaspoon of Dijon mustard. This light dressing will tie everything together with a tangy, bright flavor. You can also add the ingredients directly to the salad.

6. Toss Everything Together
Pour the dressing over the salad mixture and toss until everything is well coated. Add a bit more salt to taste, and finish with freshly ground black pepper for extra flavor.

7. Serve and Enjoy
Once everything is combined, your Herby Green Pea and Asparagus Spring Salad is ready to serve! It’s perfect as a side dish or a light meal. Enjoy it right away, or refrigerate it for later.

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FAQ for Herby Green Pea and Asparagus Spring Salad

1. Can I make this salad ahead of time?
Yes! You can prep the veggies and make the dressing ahead of time. Store the roasted asparagus, chopped vegetables, and dressing separately in the fridge, and toss them together right before serving for the freshest flavor.

2. Can I use frozen peas instead of fresh?
Absolutely! Frozen peas work just as well as fresh peas. Simply thaw them by running them under warm water and draining before adding them to the salad.

3. What other veggies can I add to this salad?
This salad is versatile! You can add roasted zucchini, snap peas, or even cucumber for extra crunch. Feel free to mix and match based on what’s in season or what you have on hand.

4. Can I make this salad vegan?
Yes, this salad is naturally vegan! Just skip any dairy-based add-ins like feta or cheese. The dressing is already plant-based, and the veggies provide all the flavor you need.

5. How can I make this salad more filling?
If you want to turn this into a more substantial meal, add a protein source like grilled chicken, roasted salmon, or even a handful of chickpeas or white beans for a plant-based option.

6. Can I serve this salad warm?
While this salad is typically served cold or at room temperature, you can absolutely serve it warm if you prefer. Just make sure to let the roasted asparagus cool a bit before mixing it with the other ingredients.

7. How do I store leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to maintain the salad’s freshness.

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