Close this search box.

Celebrate Spring with These Simple and Flavorful Salad Recipes

Spring Salad of spinach, strawberries, feta cheese and walnuts

Asparagus and Pea Salad from Love and Lemons

Today, I’m excited to share two of my favorite spring salad recipes: the Asparagus and Pea Salad from and my Strawberry Spinach Salad. The Asparagus and Pea Salad might take a little more time to prepare, but its fresh and vibrant flavors are well worth the effort. On the other hand, my Strawberry Spinach Salad is a quick and easy option that doesn’t skimp on taste.

These salad recipes are perfect for a light lunch, a dinner side, and a refreshing snack on a warm day. Let’s dive into the recipes!

Asparagus and Pea Salad


  • 1 bunch asparagus, tender parts, chopped into 1-inch pieces
  • ½ cup frozen peas, thawed
  • A few handfuls of salad greens
  • 2 radishes, thinly sliced
  • ½ cup crumbled feta cheese
  • ½ avocado, pitted and diced
  • ¼ cup chopped, toasted pistachios
  • ½ cup roasted chickpeas
  • Fresh herbs for garnish (basil, mint, and/or chives)
  • Sea salt and freshly ground pepper


  • ¼ cup fresh basil or a mix of basil and mint
  • 1 small garlic clove
  • 1 tablespoon lemon juice, plus ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, more as desired
  • ¼ teaspoon sea salt


  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
  2. Blanch the asparagus for about 1 minute until tender but still bright green. Transfer to the ice water for 1 minute, then drain.
  3. Allow the asparagus to dry, and transfer it back to the bowl. Add the peas.
  4. In a blender or food processor, combine all the dressing ingredients and blend until smooth.
  5. Combine the salad greens, radishes, feta cheese, avocado, pistachios, and roasted chickpeas in a large bowl.
  6. Add the asparagus and peas to the salad bowl.
  7. Drizzle the dressing over the salad and toss gently to combine.
  8. Garnish with fresh herbs and season with salt and pepper to taste. Serve immediately.

Strawberry Spinach Salad


  • ¾ cup raw pecans
  • ½ small red onion, very thinly sliced
  • 10 ounces fresh baby spinach (or a 50/50 arugula and spinach blend)
  • 1 quart strawberries, hulled and quartered (about 1 pound)
  • ¾ cup crumbled feta cheese

Poppy Seed Dressing:

  • ¼ cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons poppy seeds
  • 1½ tablespoons honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper


  1. Preheat the oven to 350°F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until fragrant and lightly toasted. Let cool, then roughly chop.
  2. Place the sliced onions in a bowl of cold water to mellow their flavor.
  3. Whisk together all the dressing ingredients in a small mixing bowl until well combined.
  4. Combine the spinach and strawberries in a large serving bowl. Drain the onions and add them to the bowl.
  5. Drizzle about half of the dressing over the salad and toss to coat. Adjust the amount of dressing as needed.
  6. Add the feta cheese and toasted pecans. Toss lightly to combine.
  7. Serve immediately, with extra dressing on the side if desired.

Spring Salad Ideas

To make the recipes your own, use any green salad mix. Both recipes are only starting points for your own imagination and tastes. For example, use candied pecans and swap out the asparagus for broccoli.

For the spinach salad, I prefer bottled raspberry vinaigrette dressing to poppy seed dressing. The beauty of salads is their flexibility. Create your own version, and you might be surprised how yummy it will taste.

These two spring salad recipes will surely delight your taste buds and add freshness to your meals. Enjoy the vibrant colors and flavors of the season with these easy-to-make recipes!

For more delicious recipes, visit Compass Ohio Cuisine.

Share this:

Compass Cuisine Served Up By

What to Read Next