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Our Favorite Spring Salads

Spring is finally here and we’re whipping up our favorite light bright and nutritious salads that scream SPRING!

English Garden Salad


  • 4 ounces thin asparagus or young green beans trimmed and cut into 1-inch pieces
  • 1 cup green peas, fresh or frozen
  • 2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total)
  • 4 cherry or grape tomatoes, halved lengthwise
  • 1/2 English cucumber, thinly sliced
  • 4 red radishes, trimmed and thinly sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon torn small fresh mint leaves
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice or white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry.
  2. Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs.
  3. In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately

Shaved Asparagus Spring Salad


  • 1 cup couscous, uncooked
  • 1 bunch asparagus, shaved with a vegetable peeler or mandoline
  • 6– 7 each radishes, thinly sliced
  • 1 tablespoon dijon mustard
  • 1 lemon, zest and juice
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • ¼ cup mint, chiffonade
  • ¼ cup almonds, sliced


    1. Cook couscous according to package directions. Fluff with a fork, then transfer to the fridge to let cool to room temperature.
    2. While couscous is cooking, use a peeler to shave asparagus spears into thin ribbons. Next, thinly slice radishes. Set aside.
    3. Whisk together mustard, lemon and salt in a bowl. While whisking, slowly drizzle olive oil in to create vinaigrette.
    4. In a small pan, toast almonds over low-medium heat until they are fragrant and a slight golden brown.
  1. Once couscous has cooled completely, mix together with mint, vinaigrette, asparagus, radishes, and almonds. Season to taste, as needed, and serve. This salad tastes best when eaten within a few hours of dressing. To make in advance, wait to dress until ready to serve.

Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts


  • 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise.
  • 1 cup fresh peas, or frozen and defrosted
  • ½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
  • 5 radishes, thinly sliced
  • 2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
  • ½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
  • 4 oz. of chevre goat cheese, I used the one with honey
  • the zest of one lemon, you can cut up a few slices for garnish after
  • ½ cup of toasted hazelnuts slightly cracked open
  • shaved Parmigiano Reggiano for the top of salad
  • extra lemons for dressing
  • olive oil


    1. Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don’t want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and they slice them lengthwise.
    2. Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
    3. In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
    4. Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
    5. On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
    6. Sprinkle the toasted nuts all around.
    7. Spoon lemon dressing all around, as much as you think you need.
    8. Add shavings of Parmiggiano Reggiano on top. Garnish with a few lemon slices.

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