Green Dairy-Free Spring Salad

I used to think spring salads were just boring bowls of lettuce with maybe a tomato thrown in if you were lucky. That’s what I grew up eating whenever mom decided we needed something “light and healthy” for dinner.

But here’s the thing about a really good spring salad—it’s all about using what’s actually in season. We’re talking fresh asparagus, crisp sugar snap peas, and crunchy radishes. This dairy free spring salad is what I make when I want something that actually tastes good and happens to be healthy, not the other way around. Plus, it comes together in about 20 minutes, which means I can have it on the table faster than my kids can ask “what’s for dinner?” three times in a row.

What Kind of Asparagus Should I Use?

When shopping for asparagus, look for spears that are firm and bright green with tightly closed tips. Medium-thickness spears tend to work best for salads since they’re tender but still have a nice snap to them – the super thin ones can get a bit stringy, while the really thick ones might need more cooking time. Fresh asparagus should feel crisp when you bend it slightly, and the cut ends shouldn’t look dried out or woody. Before using your asparagus, just snap or trim off the tough bottom inch or two of each spear, and you’re ready to go.

Options for Substitutions

This fresh salad is easy to customize based on what you have in your kitchen:

• Asparagus: Green beans or broccolini make great substitutes. Just blanch them the same way you would the asparagus to keep that crisp-tender texture.
• Sugar snap peas: Snow peas work perfectly here, or you can use fresh English peas if they’re in season. No prep changes needed.
• Pistachios: Almonds, walnuts, or sunflower seeds all bring that nice crunch. Toast them lightly for extra flavor.
• Spinach: Arugula, mixed greens, or butter lettuce are all good swaps. Keep the spinach if you want a milder flavor, but arugula adds a nice peppery kick.
• Honey: For a vegan version, use maple syrup or agave nectar instead. The dressing will still have that touch of sweetness.
• Radishes: If radishes aren’t your thing, try thinly sliced cucumbers or fennel for a different but equally refreshing crunch.
• Dijon mustard: Regular yellow mustard or whole grain mustard both work fine. Just stick with the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this spring salad is serving the asparagus and snap peas raw without blanching them first – a quick 2-3 minute dip in boiling water followed by an ice bath will soften them just enough while keeping that nice crunch.

Another common error is slicing the radishes too thick, which can make them overpowering and hard to chew, so aim for thin rounds or matchsticks for the best texture.

Don’t make your dressing ahead of time and let it sit for hours, as the lemon juice can make the garlic taste bitter – mix it right before tossing with the salad for the freshest flavor.

Finally, wait to add the dressing until just before serving, because dressed greens will wilt quickly and turn your crisp salad into a limp disappointment within 30 minutes.

What to Serve With Spring Salad?

This spring salad is fresh and light, so it pairs really well with grilled chicken, salmon, or shrimp if you want to add some protein and make it a complete meal. It’s also great alongside a simple pasta dish like lemon garlic linguine or served with warm pita bread and hummus for a Mediterranean-style lunch. If you’re looking for something heartier, try it next to a piece of crusty bread with olive oil for dipping, or serve it as a side to roasted chicken thighs or pork chops. The bright, crisp flavors of this salad work perfectly as a refreshing contrast to richer main dishes.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the components ahead of time. Keep the blanched asparagus and snap peas in one container, and store the dressing separately in a jar for up to 3 days in the fridge. Toss everything together right before serving so it stays crisp.

Make Ahead: You can blanch the asparagus and snap peas a day or two in advance, which makes throwing this together super quick when you need it. The dressing also gets better as it sits, so feel free to whisk that up the night before. Just wait to slice the radishes and toss the salad until you’re ready to eat.

Leftovers: If you have leftover dressed salad, it’ll keep in the fridge for about a day, though the greens will wilt a bit. The veggies will still taste good, just not quite as crunchy. I like to use any leftovers as a side with grilled chicken or toss them into a wrap.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 18-22 g
• Fat: 38-44 g
• Carbohydrates: 62-70 g

Ingredients

For the salad:

• 18 oz asparagus (tough ends trimmed and cut into 2-inch pieces)
• 10 oz sugar snap peas
• 8 oz radishes (thinly sliced into rounds for a crisp bite)
• 2 green onions
• 1/3 cup pistachios (I use Wonderful brand roasted and salted)
• 5 oz spinach
• 1 tsp salt
• black pepper
• 1/4 cup fresh mint leaves, chopped

For the dressing:

• 2 lemons (freshly squeezed for best acidity)
• 2 garlic cloves
• 3 tbsp olive oil (I prefer Lucini Premium Select for dressings)
• 1/2 tsp dijon mustard
• 1/2 tsp honey
• 1 tbsp apple cider vinegar

Step 1: Prepare All Vegetables and Garnishes

• 18 oz asparagus
• 8 oz radishes
• 2 green onions
• 1/4 cup fresh mint leaves, chopped
• 1/3 cup pistachios, coarsely chopped

Trim the tough ends off the asparagus and cut into 2-inch pieces.

Thinly slice the radishes into rounds for maximum crispness and visual appeal.

Chop the green onions into thin rounds, separating white and green parts.

Roughly chop the fresh mint leaves.

Coarsely chop the pistachios so they’re still chunky enough to provide texture.

Set all prepped ingredients aside on a cutting board or in small bowls.

Step 2: Make the Lemon Vinaigrette

• 2 garlic cloves, minced
• 1/2 tsp dijon mustard
• 1/2 tsp honey
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil
• 2 lemons
• 1 tsp salt
• black pepper

Mince the garlic cloves finely.

In a small bowl, whisk together the minced garlic, Dijon mustard, honey, and apple cider vinegar until combined.

Slowly drizzle in the olive oil while whisking constantly to create an emulsion that will coat the vegetables evenly.

Squeeze the fresh lemon juice and add it to the dressing.

Season with salt and black pepper to taste.

I like to let the dressing sit for a minute after whisking so the flavors can meld before using it.

Step 3: Assemble and Dress the Salad

• 5 oz spinach
• prepped vegetables from Step 1
• pistachios and mint from Step 1
• lemon vinaigrette from Step 2
• green onion greens

Place the spinach in a large bowl as your base.

Add the prepped asparagus, sugar snap peas, radishes, and chopped green onion whites from Step 1 on top of the spinach.

Sprinkle the chopped pistachios and mint over the vegetables.

Pour the lemon vinaigrette from Step 2 over the entire salad and toss gently but thoroughly until all components are well coated and the spinach begins to wilt slightly from the dressing and the warmth of the vegetables.

I prefer to dress the salad just before serving to keep the vegetables as crisp as possible.

Step 4: Taste and Finish

Taste the salad and adjust the seasoning as needed—add a squeeze of fresh lemon juice if it needs more acidity, or a pinch of salt if the flavors need brightening.

Divide into serving bowls or plates and enjoy immediately while the vegetables are still crisp and the greens are at their most vibrant.

Green Dairy-Free Spring Salad

Delicious Green Dairy-Free Spring Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings 4 servings

Calories 700 kcal

Ingredients

  

For the salad::

• 18 oz asparagus (tough ends trimmed and cut into 2-inch pieces)
• 10 oz sugar snap peas
• 8 oz radishes (thinly sliced into rounds for a crisp bite)
• 2 green onions
• 1/3 cup pistachios (I use Wonderful brand roasted and salted)
• 5 oz spinach
• 1 tsp salt
• black pepper
• 1/4 cup fresh mint leaves, chopped

For the dressing::

• 2 lemons (freshly squeezed for best acidity)
• 2 garlic cloves
• 3 tbsp olive oil (I prefer Lucini Premium Select for dressings)
• 1/2 tsp dijon mustard
• 1/2 tsp honey
• 1 tbsp apple cider vinegar

Instructions

 

• Trim the tough ends off the asparagus and cut into 2-inch pieces. Thinly slice the radishes into rounds for maximum crispness and visual appeal. Chop the green onions into thin rounds, separating white and green parts. Roughly chop the fresh mint leaves. Coarsely chop the pistachios so they're still chunky enough to provide texture. Set all prepped ingredients aside on a cutting board or in small bowls.
• Mince the garlic cloves finely. In a small bowl, whisk together the minced garlic, Dijon mustard, honey, and apple cider vinegar until combined. Slowly drizzle in the olive oil while whisking constantly to create an emulsion that will coat the vegetables evenly. Squeeze the fresh lemon juice and add it to the dressing. Season with salt and black pepper to taste. I like to let the dressing sit for a minute after whisking so the flavors can meld before using it.
• Place the spinach in a large bowl as your base. Add the prepped asparagus, sugar snap peas, radishes, and chopped green onion whites from Step 1 on top of the spinach. Sprinkle the chopped pistachios and mint over the vegetables. Pour the lemon vinaigrette from Step 2 over the entire salad and toss gently but thoroughly until all components are well coated and the spinach begins to wilt slightly from the dressing and the warmth of the vegetables. I prefer to dress the salad just before serving to keep the vegetables as crisp as possible.
• Taste the salad and adjust the seasoning as needed—add a squeeze of fresh lemon juice if it needs more acidity, or a pinch of salt if the flavors need brightening. Divide into serving bowls or plates and enjoy immediately while the vegetables are still crisp and the greens are at their most vibrant.