Description
A fresh and vibrant spring salad featuring tender blanched asparagus and peas, crunchy almonds, tangy goat cheese, and a zesty lemon thyme vinaigrette. Perfect as a light lunch or side dish, this salad balances bright citrus flavors with herbal notes and rich textures.
Ingredients
For the Lemon Thyme Vinaigrette
- 1/3 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme
- 1 small lemon (juiced and zested)
- 2 cloves garlic
- Salt and pepper to taste
For the Salad
- 16 spears fresh asparagus (ends trimmed and halved)
- 2 cups fresh peas
- 5 cups spring mix (or your choice of greens), packed
- 1 cup sliced radishes
- 1/2 cup cilantro (packed, stems mostly removed)
- 1/2 cup raw almonds
- 1/2 cup crumbled goat cheese
Instructions
- Prepare the vinaigrette: Add the olive oil, white wine vinegar, honey, fresh thyme, lemon juice and zest, garlic cloves, salt, and pepper to a blender. Blend everything until the mixture is emulsified and smooth to create a flavorful dressing.
- Blanch the asparagus and peas: Bring a large pot of water to a rolling boil. Meanwhile, fill a large bowl with ice and cold water to prepare an ice bath. Add the trimmed and halved asparagus spears and fresh peas to the boiling water and cook for 2-3 minutes until they become tender-crisp. Immediately drain and transfer them to the ice bath to stop the cooking process and preserve their bright color. Once cooled, drain thoroughly and gently pat dry with paper towels.
- Assemble the salad: In a large salad bowl or on six individual plates, combine the spring mix, sliced radishes, cilantro, raw almonds, and crumbled goat cheese. Arrange the blanched asparagus and peas on top. Drizzle the lemon thyme vinaigrette over the salad evenly, toss lightly if desired, and serve fresh.
Notes
- Blanching the vegetables preserves their vibrant color and crisp-tender texture.
- Adjust the amount of honey in the vinaigrette to balance the acidity according to your taste.
- For a nut-free version, omit almonds or substitute with toasted pepitas.
- This salad is best served immediately but can be refrigerated for up to one day with dressing on the side.
- Use fresh thyme for the best flavor; dried thyme can be used but reduce the amount to one teaspoon.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blending
- Cuisine: American