Spring Salad

Name: Spring Salad
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Ingredients: New potatoes 0.5 lb; Asparagus 5.6 oz; Green beans 1 cup; Spinach 3 cups; Fava beans (shelled) 1.8 oz; Artichokes 2; Red spring onions 2; Radishes 6; Dill to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Peas 1 &frac18; cup; Natural plain yogurt &frac13; cup; Lemon juice ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 40 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

So here's the thing, spring salad is all about tender greens and veggies that really shine this time of year. From the first bite, you'll notice the mix of crispy green beans and moist sautéed new potatoes. Really good stuff. This combo gives the dish such a nice bite. People love throwing in baby spinach, peas and some fresh broad beans for extra crunch and that super fresh flavor. Dill adds this minty vibe—kinda wakes everything up without being too strong.

What really stands out? It's gotta be the creamy pea and yogurt dressing. Way lighter than most dressings and just tangy enough to keep every forkful interesting. For real. That's why it's a real standout among spring salad options. Especially if you like seasonal salad ideas that aren’t the same old thing every time.

The cool part? This dish fits in at all sorts of tables—family lunches, casual dinners, or even those days when you need something quick but still colorful. And you know what? Some folks keep it simple as a side for grilled meat or fish. You can definitely add a bit more protein and call it the main course. All those veggies, from the golden sautéed potatoes to the crisp radishes, really celebrate what's in season.

Thing is, in some European homes, people swap ingredients around—maybe adding artichokes or more spring onions—so every bowl turns out a bit different. The creamy dressing not only ties it together but it's also a nice change from the heavy stuff in winter. Whether you're after healthy spring salad recipes or just want to try some fresh spring salad recipes with a new twist, this one really, really gets you excited about what spring has to offer. Imagine sitting outside, enjoying the warm breeze with a dish that's bright, light and full of life—a plate that feels just right for the season. The bright colors and zesty flavors make this salad a refreshing choice to enjoy with friends and family. Pretty simple.

INGREDIENTS

New potatoes 0.5 lb (250 g)

Asparagus 5.6 oz (160 g)

Green beans 1 cup (160 g)

Spinach 3 cups (80 g)

Fava beans 1.8 oz (50 g) - (shelled)

Artichokes 2

Red spring onions 2

Radishes 6

Dill to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the pea dressing: Peas 1 ⅛ cup (180 g); Natural plain yogurt ⅓ cup (90 g); Lemon juice ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Spring Salad

To make the spring salad, let's start with the sauce: blanch the peas in salted water for 5 minutes 1, then drain them and cool them under running water. Set aside 50 g of peas and pour the rest into a cup, then add the yogurt 2 and lemon juice 3.

Season with salt 4, pepper, and oil 5, then blend with an immersion blender until you get a creamy consistency 6. Set aside the sauce obtained.

Blanch the fava beans for 5 minutes in boiling salted water, then drain and let them cool; remove the outer skin and set aside 7. Wash the potatoes well and divide them into 2 or 3 parts, depending on their size, without removing the skin 8. Put the potatoes in a pot with cold salted water, bring to a boil, and let cook for 8 minutes from that point 9.

In the meantime, wash and trim the green beans. Add the green beans to the potatoes and boil for another 5 minutes 10, then drain and set aside. Move on to the rest of the vegetables: remove the base and green part of the spring onions 11, remove the outer layer, and cut them into 1.5-inch pieces 12; if they are very large, you can cut them in half lengthwise.

Trim the asparagus stalks, then cut them diagonally 13. Wash and halve the radishes 14. Finally, slice the cleaned artichokes and place them in a large skillet with a drizzle of hot oil 15.

Add the potatoes with the green beans 16, radishes 17, asparagus, and spring onions 18.

Salt and cook over high heat for about 10 minutes, without stirring often to allow a golden crust to form 19. Once cooked, transfer the vegetables to a bowl, then add the fava beans 20 and blanched peas 21.

Add the dill 22 and baby spinach, washed and dried 23, then pour in the pea cream 34.

Mix well to blend the dressing with the vegetables 25 and finish with a grind of pepper 26. Your spring salad is ready to be served 27!

Storage

It is recommended to consume the spring salad immediately. Alternatively, it can be stored in the refrigerator for one day, but the vegetables will tend to lose their texture.