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A colorful spring salad with asparagus, snow peas, and goats cheese on a wooden table.
Alyssa

Spring Salad with Goats Cheese

A wonderful way to use seasonal spring vegetables to make an elegant salad that goes with just about everything!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 5 people
Course: Sides
Cuisine: Western
Calories: 206
Ingredients Method Notes

Ingredients
  

  • 3 bunches asparagus, woody ends snapped off
  • 120g / 4oz snow peas, trimmed and string removed
  • 1 head baby gem or cos lettuce, washed
  • 2 cups fresh or frozen peas
  • 90g / 3oz goats cheese
  • 1 cup fresh mint leaves, roughly torn
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 6 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Method
 

  1. Bring a large pot of water to a boil.
  2. Add snow peas to the pot, and boil for 1 1/2 minutes.
  3. Add the asparagus spears, and boil for another 1 1/2 minutes.
  4. Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer.
  5. Immediately drain and refresh the vegetables under cold running water until cooled.
  6. Remove the asparagus and snow peas, then blot with paper towels to dry.
  7. Split the larger baby cos leaves down the middle; use the small ones whole.
  8. Cut asparagus stems in half on a slight angle.
  9. Shake the dressing ingredients in a jar.
  10. Combine the vegetables in a bowl, add the dressing, and toss.
  11. Arrange the salad on a platter. Top with small chunks of goats cheese and serve immediately!

Notes

You can substitute goats cheese with feta or leave the cheese out altogether.