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Colorful spring salad with asparagus, snow peas, baby cos lettuce, and goat cheese arranged on a wooden table.
Alyssa

Spring Salad with Goats Cheese

A delightful salad featuring seasonal spring vegetables and creamy goat cheese, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 people
Course: Sides
Cuisine: Western
Calories: 206
Ingredients Method Notes

Ingredients
  

  • 24 spears asparagus, woody ends snapped off
  • 120 g snow peas, trimmed and string removed
  • 1 head baby gem or cos lettuce, washed
  • 2 cups fresh or frozen peas
  • 90 g goats cheese
  • 1 cup fresh mint leaves, roughly torn
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 6 tbsp extra virgin olive oil
  • 0.25 tsp salt
  • 0.25 tsp pepper

Method
 

  1. Bring a large pot of water to the boil.
  2. Add snow peas to pot, boil for 1 1/2 minutes.
  3. Add the asparagus spears, boil for another 1 1/2 minutes.
  4. Add frozen peas, and boil for another 30 seconds until the water just returns to a simmer, and peas turn bright green.
  5. Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
  6. Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry.
  7. Split the larger baby cos leaves down the middle, use the small ones whole.
  8. Cut asparagus stems in half on a slight angle.
  9. Shake Dressing ingredients in a jar.
  10. Combine vegetables in a bowl, dress and toss.
  11. Arrange salad on a platter. Top with small chunks of goats cheese. Serve immediately!

Notes

Substitute goats cheese with feta, mozzarella, or omit for a lighter option.