bright spring green salad

bright spring green salad / loveandlemons.com

If you’ve been following for awhile, you must know by now that I am a sucker for a patterned plate. Colors and shapes always spark recipe ideas, so I was super excited when the folks from Q Squared approached me to make beautiful food on their beautiful dinnerware.

bright spring green salad / loveandlemons.com

When I first laid eyes on these bright blue Heritage pieces, I knew I’d make a big chopped salad with a bounty of fresh spring greens. I blanched some asparagus and tossed it with sweet basil oil, peas, radishes and pistachios.

I balanced the crisp veggies with creamy mozzarella, (although sliced avocado would be equally delicious).

bright spring green salad / loveandlemons.comQ Squared dishes / loveandlemons.com

This is a great make-ahead salad – perfect for your spring picnics & brunches. The veggies will stay crisp overnight in the fridge, just add the salad greens as you’re ready to serve.

And speaking of spring soireés, these plates & platters couldn’t be more party-perfect. They’re made from high quality BPA-free melamine and they won’t break or chip. I’m always looking for classy-looking indoor/outdoor serving pieces so these will surely make an appearance at my my next spring gathering!

bright spring green salad / loveandlemons.com

Check out Q Squared and the rest of their beautiful things. As a special treat, Love and Lemons readers will receive 20% off! (enter code: LOVEANDLEMONS)


spring greens salad
 
Ingredients
spring greens salad:
  • 1 bunch of asparagus, tender tops only
  • ½ cup peas
  • a few handfuls of salad greens
  • ½ cup chickpeas, drained and rinsed
  • a few sliced radishes
  • ½ cup sliced mozzarella balls (vegan sub: avocado)
  • handful of chopped, toasted pistachios
  • handful of herbs: chives and mint
basil & mint oil:
  • a big handful of basil and mint
  • 1 small garlic clove
  • 1 tablespoon lemon juice, plus some zest
  • 1 tablespoon white balsamic vinegar
  • 2 (or more) tablespoons olive oil
  • salt & pepper to taste
Instructions
  1. In a food processor, pulse together your dressing ingredients. Taste and adjust seasonings. Set aside.
  2. Chop your asparagus into 1 inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Remove immediately and transfer asparagus to a bowl of ice water. Let cool, then drain. (If you’re using fresh peas, blanch the peas as well, if you’re using frozen ones, just let them thaw and add them to your salad raw).
  3. In a large bowl toss together the asparagus, peas, salad greens, chickpeas, radishes and mozzarella. Add as much of the dressing as you like and toss again. Add pistachios, chives and mint. Taste and adjust seasonings. Transfer the salad to a platter and serve.
  4. This salad can be made up to a day in advance, just leave out the salad greens until you’re ready to serve.

This post is sponsored by Q Squared. All opinions are our own. Thank you for supporting the sponsors that keep us cooking!

42 comments

  1. Isadora from shelikesfood.com on said:

    That is so funny, before I even started reading the post I was thinking how beautiful that bowl was, and I was wondering where you had gotten it from! Mystery solved! This salad looks so springy and fresh and I love your basil mint oil :)

  2. Ileana from alittlesaffron.com on said:

    Blue and white is just such a beautiful color combination for anything kitchen related!

  3. Eva@ItGetsButter from itgetsbutter.blogspot.com on said:

    This looks positively dreamy. I wonder if it’d be good with a dollop of hummus in place of the chickpeas. Nothing gets on my nerves like trying to eat a chickpea with a fork.

    • jeanine from loveandlemons.com on said:

      you can leave the chickpeas out :). Sub in another protein or whatever you like!

  4. Ugh I’m already addicted to kitchenware so being introduced to a new place is such bad news…the basil and mint oil dressing sounds intriguing!

  5. Debra from bowl-me-over.com on said:

    The perfect summer salad, yes indeed! You had me at asparagus, though I love the addition of pistachios also, yum!

  6. maria tadic from beanafoodie.com on said:

    This looks great! I love green peas in my salad – they’re my favorite addition! Yum!

  7. This salad make me miss summer in Aussie. Those bright green and blues of that beautiful plate makes this the perfect salad.

  8. What fun patterned plates. And I’m loving your basil and mint oil and pistachio addition. I never think of making salads ahead but this really is the perfect one for it.

    • jeanine from loveandlemons.com on said:

      thanks Katie! I don’t normally either but the leftovers on day 2 were so delicious :)

  9. I love how green this salad is. Just today, I picked up a whole load of asparagus in literally every color so this will be fun. I also love the addition of prep wine, my kinda lady ;)

    • jeanine from loveandlemons.com on said:

      ha, I was waiting for someone to notice the prep wine :)

  10. Fern Reed from f on said:

    Love this salad and am going to make it next week!! Thank you!

    • jeanine from loveandlemons.com on said:

      I’m obsessed with salads (good hearty ones)!

  11. The look and color of this salad go perfectly well with the plate. A very nice choice of recipe. I am a big fan of crunchy asparagus and aromatic herbs. This dish sounds amazing to me. :)

  12. Jade from wehavethisnow.wordpress.com on said:

    Such Spring perfection, my heart sings! Very excited about that dressing too, what a wonderful idea!

  13. I love all of these colors. I am pretty sure I would feel super healthy after eating a bowl of this salad.

  14. Kristin from blog.kristinfleming.com on said:

    Love peas in salad. This look so good.

  15. Matt Robinson from realfoodbydad.com on said:

    This is simply salad perfection. Love the pictures and the salad looks really beautiful on that dish. So great, thanks!

  16. Rosie from theporridgepot.com on said:

    This is my kind of salad! The vibrant colors look stunning against the dinnerware.

  17. Cristina from theroamingkitchen.net on said:

    Ha, prep wine is an important part of every balanced diet! This kind of salad is exactly what I want to be eating right now.

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  19. Karen from familystylefood.com on said:

    Really beautiful – just the colors of a perfect spring day. I’m so hungry for green things!

  20. Christina a busy humble after work cook on said:

    I find myself getting excited each time i visit your website! And with each recipe i say i can’t wait to try this… thx for being passionate about your food and sharing. This recipe like them all seems like a winner.

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  22. Kate from cookieandkate.com on said:

    Oh, love those blue plates! So pretty. The salad is gorgeous, too! I’ve been putting radishes in everything lately.

  23. Heather E on said:

    Made this tonight for dinner with farmers market veggies and it was so, so good! Definitely going into our dinner rotation while the veggies are in season!

    • jeanine from loveandlemons.com on said:

      so glad you liked it!

  24. Martha on said:

    One of the best salads ever. I used both Mozz and avocado and skipped the chick peas. Forgot to buy basil so used pesto. Perfect salad for our community Mother’s Day dinner!

    • jeanine from loveandlemons.com on said:

      so glad you liked it!

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  28. cilicia on said:

    Hello I have a ASAP question cause I’m making this tonight for tomorrow …I wanted to know when you said to omit the salad greens overnight , did that include the dressing also? Wouldn’t it make the vegetables mush

    • jeanine from loveandlemons.com on said:

      You can toss it with the dressing, the asparagus, etc, will stay plenty crispy, but the greens would become soggy. (Or you can wait to add the dressing at the end, that’ll work too).

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  30. Hi Jeanine & Jack,
    I can’t tell you how much I love your site. As a foodie… as a photographer, as a graphic designer AND as a wordpress fanatic… you are hitting all my buttons!

    Love your recipes (after living in Istanbul for 2 years and Spain for 15 I put lemon juice on everything too) such variety! And, as a “pescatarian”, (I don’t eat land animals – I eat fish though…) your site delivers time after time.

    Absolutely fantastic. Immense enjoyment.

    Thank you.

    Matt

    • jeanine from loveandlemons.com on said:

      Hi Matt – thank you! You’re so kind. This comment just made my day…

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