Spring Asparagus Salad
Are you looking for the perfect spring salad? Look no further than this asparagus salad with creamy avocado and feta, fresh greens, and crunchy radishes! It’s a fresh seasonal salad that’s beautiful and tasty.
A Beautiful Spring Asparagus Salad with Avocado, Feta, Radishes & Dill
If you’re craving a fresh and vibrant spring salad, this asparagus salad is about to become your go-to recipe! It’s packed with tender asparagus, creamy avocado, crumbled feta, fresh greens, and a sprinkle of dill — a combination that tastes like springtime on a plate.
Asparagus is one of spring’s first and most beloved vegetables, and its delicate, grassy flavor pairs beautifully with rich avocado and tangy feta. Tossed with leafy greens and bright dill, this asparagus salad is a celebration of the season’s best produce. Whether you serve it as a light lunch, a side dish for Easter or Mother’s Day, or alongside grilled chicken or fish, it’s guaranteed to impress.
Why You’ll Love This Recipe
- Bright, fresh flavors that scream spring
- Quick and easy to prepare
- Made with whole food, seasonal ingredients
- Perfect as a side or main dish
- Highly adaptable – add strawberries, snap peas, quinoa, or top with grilled shrimp
Ingredients You’ll Need
- Fresh asparagus (blanched or roasted)
- Mixed spring greens
- Avocado
- Crumbled feta cheese
- Fresh dill
- Watermelon or French breakfast radishes (I like to use both!)
- A simple lemon vinaigrette
How to Blanch Asparagus
Blanching asparagus is the perfect way to lock in its bright green color and tender-crisp texture for this spring salad. Here’s how to do it:
- Bring a pot of salted water to a boil.
- Trim the asparagus (snap off the woody ends) and cut into bite-size pieces.
- Boil the asparagus for 1-2 minutes until bright green and slightly tender but still crisp. It’s crucial you don’t overcook the asparagus.
- Immediately transfer to an ice bath (a bowl of ice water) to stop the cooking and keep the color vibrant.
- Drain well and pat dry before adding to your salad.
How to Make Asparagus Salad
Making this spring salad couldn’t be simpler. Start by blanching or roasting the asparagus until just tender, then let it cool slightly. Arrange a bed of greens, top with sliced asparagus, avocado, feta, radishes, and plenty of fresh dill. Drizzle with your favorite vinaigrette and finish with flaky sea salt and cracked pepper. That’s it — spring in a bowl!
How to Serve
This asparagus salad is incredibly versatile. We served it at a spring dinner alongside Citrus Baked Salmon, roasted baby potatoes, and homemade sourdough bread. Here are more options:
- On its own as a light lunch
- As a side dish for Easter, Mother’s Day, or spring brunches or dinners
- Topped with grilled chicken, shrimp, or salmon for extra protein
- With crusty bread or sourdough for a hearty vegetarian meal
FAQ & Make-Ahead Tips
Can I make this asparagus salad ahead of time?
Yes! You can blanch the asparagus and store it in an airtight container in the fridge for up to 2 days. The vinaigrette can also be made ahead and refrigerated. When ready to serve, just toss everything together.
How long will leftovers keep?
Once assembled, the salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day. Keep in mind the avocado may brown slightly.
Can I swap the feta?
Absolutely — try goat cheese, shaved Parmesan, or leave it out for a dairy-free version.
What vinaigrette works best?
A simple lemon vinaigrette or balsamic dressing pairs beautifully, but you can also use a honey-mustard or herby green dressing for extra flavor.
Can I add protein?
Yes! This asparagus salad is delicious topped with grilled chicken, salmon, shrimp, or chickpeas for a vegetarian boost.
What else can I add to this spring salad?
Sliced strawberries, snap peas, and quinoa are some of my favorite additions here.
Spring Asparagus Salad
This vibrant spring asparagus salad is packed with tender blanched asparagus, creamy avocado, salty feta, fresh dill, and crisp greens, all tossed in a zippy lemon vinaigrette. It’s the perfect light and refreshing salad for springtime lunches, brunches, or easy dinners.
Ingredients
Salad
- 1 bunch asparagus
- 4 cups mixed spring greens
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced radishes (watermelon or French breakfast radish)
- 1 ripe avocado, sliced
- 1/4 cup fresh dill, torn into small pieces
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or more to taste)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Remove the tough bottom ends of the asparagus, and cut the rest into roughly 2-inch pieces. To blanch the asparagus, bring a pot of water to a boil. Add the asparagus and cook for just 1 to 2 minutes, until bright green and just starting to get tender but still crisp. Immediately drain the asparagus and place in a bowl of ice water to stop the cooking.
- Place the greens in a salad bowl. Top with the feta, radishes, avocado, and dill.
- In a small jar or glass, whisk together the vinaigrette ingredients. Taste and adjust as needed.
- Dress the salad just before serving and store extra vinaigrette in the refrigerator.
Notes
Double this recipe for larger parties.
Other great spring salad ingredients include sliced spring strawberries, grilled shrimp, chopped snap peas, and edible flowers.
You can blanch the asparagus a few hours ahead and store it in the refrigerator.
Nutrition facts were calculated without vinaigrette.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 116Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 108mgCarbohydrates: 7gFiber: 4gSugar: 1gProtein: 3g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.
