This Spring Salad with Dill & Lemon Vinaigrette is loaded with vibrant colors and fresh, crisp spring veggies including asparagus, peas, radishes, avocado, butter lettuce, and micro greens. It is a bright and flavorful side for any springtime lunch or dinner.
This Spring Salad with Dill & Lemon Vinaigrette is a perfect salad for spring time. It highlights some of the best spring produce with tender asparagus, sweet peas, fresh micro greens, peppery radishes, and sweet butter lettuce. A bright Dill & Lemon Vinaigrette Salad Dressing brings a touch of sweetness and tang as well as a bright, fresh lemon flavor that truly brings all of the spring veggies to life.
Between the vibrant colors (contrasting dark, medium, and bright greens from the micro greens, asparagus, peas, avocado, and butter lettuce, and the colorful pink and white radishes), bright lemon and dill flavors, and crunchy fresh veggies, this salad bring everything good about spring together in one salad bowl. It is easy to make and offers an abundance of flavors and textures that everyone is sure to love!
In fact, when I made this Spring Salad for this past Easter with my family, it was a huge hit – even with all of the non-salad lovers. Several of my uncles even came to me after and said, “I only recognized about 2 things in that salad, but it was delicious!”
When Should I Serve This Spring Salad?
Offering a healthy range of veggies and bright, fresh flavors, this salad would be perfectly at home for any spring brunch, lunch, dinner, or any other celebration. I love this Bright Spring Salad as a side at Easter lunch or dinner, spring baby showers, or festive brunches and parties. You can even serve this simple salad for a weekday lunch or weeknight dinner – serve it as a side or bulk it up as the main dish by adding extra protein like hard boiled eggs, salmon, chicken, shrimp, or roasted chickpeas.
How Do I Make This Spring Salad with Dill & Lemon Vinaigrette?
This Spring Salad with Dill & Lemon Vinaigrette is fairly quick and easy to make. Here are some tips:
- Use Frozen Peas: I almost always use the shortcut of frozen peas instead of fresh. They are just so much easier. Just make sure to thaw your peas in the refrigerator or let them sit on the counter for a little bit to thaw before using.
- Blanche the Asparagus: I recommend using extra thin pencil asparagus if you can find it. It just tastes a little sweeter and is more tender when eaten in this salad. I like to cut the asparagus into bite size pieces. Then you will want to blanche the asparagus for just a couple of minutes, before shocking in an ice bath.
- Choose Your Greens: For this fresh spring salad, I used a combination of butter lettuce and micro greens. I absolutely love how tender and sweet the butter lettuce is. It almost melts in your mouth. The micro greens add a different texture along with a subtle earthy/grassy, and sometimes spicy pop of flavor – plus they are packed with nutrients. If you can’t find micro greens (or are not a fan), you can substitute baby arugula or pea shoots.
- Don’t Skip the Radishes: I feel like radishes are often overlooked or forgotten these days, but I will be the first to say it is time for them to make a comeback. Radishes add lots of crunch, a slightly peppery pop of flavor, and gorgeous color to this vibrant spring salad. Just thinly slice them using a mandolin or sharp knife.
- Make the Dressing: Your dressing can be made up to a couple of hours ahead. Just refrigerate until ready to use. Your olive oil may get cloudy or thicken in the refrigerator, but just let it sit out for a few minutes to come to room temp before serving.
What Else Can I Add to this Spring Salad Recipe?
Another great thing about this Spring Salad recipe is that it is easy to adapt to your tastes. Want to make this salad into a meal? Add some extra protein. Need to be nut free? Substitute crunchy sunflower seeds or hemp hearts for the pistachios. Don’t like feta? Swap in freshly grated parm.
Some of my favorite substitutions and additions are:
- Sliced hard boiled egg
- Crispy prosciutto or bacon
- Roasted or marinated chickpeas (like these Italian Herb Marinated Chickpeas)
- Grilled chicken, salmon, or shrimp
- Sliced Persian cucumbers
- Artichoke hearts
- Grated Parmesan cheese (in place of the feta)
- Chives
Where Can I Find More Salad Recipes?
Looking for more salad recipes? Here are some of my favorites that would be perfect for any spring or summer celebration or pot-luck.
- Southwest Salad with Tomatillo Ranch Dressing – this dressing is everything!
- Italian Antipasto Salad with Simple Italian Vinaigrette Dressing – like an antipasto platter in salad form
- BLT Pasta Salad with Creamy Ranch Dressing – with a healthier homemade ranch dressing
- Walnut and Roasted Broccoli Salad – a unique but surprisingly delicious salad that combines everybody’s favorite roasted broccoli with arugula, walnuts, and Parmesan cheese
Spring Salad with Dill & Lemon Vinaigrette
Ingredients
- 1 large head butter lettuce
- 1 cup micro greens (substitute baby arugula or pea shoots)
- 8 oz pencil asparagus
- 1/2 cup frozen peas (thawed)
- 4 - 5 radishes (thinly sliced)
- 1/2 cup crumbled feta
- 1/2 avocado (cut in chunks)
- 1/4 cup roasted pistachios (roughly chopped)
Dill Lemon Vinaigrette Salad Dressing
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp champagne vinegar
- 1 small clove garlic (grated or minced)
- 1 shallot (finely diced)
- 1 tbsp dill (minced)
- 1 tsp honey
- 3 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- To make dressing, combine all ingredients in a small bowl or jar, whisk or shake to combine. Refrigerate until ready to use.
- Bring a medium sized pot of water to boil. Slice asparagus into 1 inch pieces and add to boiling water. Blanche about 2 - 3 minutes until tender and bright green. Remove with a slotted spoon, transferring directly to an ice bath. Once cool, drain.
- Gently tear butter lettuce into bite sized pieces. Add to large bowl, and top with micro greens, cooled and drained asparagus, peas, radishes, feta, avocado, and pistachios. Pour dressing over salad and toss to coat. Serve immediately.