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–+ servings

Spring Salad Recipe

This vibrant spring salad combines asparagus, peas, radishes, little gem lettuce, and buttery new potatoes with quinoa and bulgur wheat for a fresh and satisfying meal. Tossed in a zesty lemon vinaigrette and topped with tangy feta, it’s perfect for spring lunches, picnics, or Easter gatherings.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salads
Cuisine English
Servings 6 servings
Calories 286 kcal

Equipment

3 saucepan
1 frying pan
1 large salad bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 90 g tri-colour quinoa
  • 50 g bulgur wheat
  • 150 g new potatoes
  • 225 g peas fresh or frozen
  • 3 large radishes
  • 2 spring onions
  • vegetable oil
  • 2 little gem lettuce
  • 8 asparagus
  • 75 g feta crumbled
  • small handful of fresh mint leaves
  • small handful of fresh dill
  • salt & pepper

FOR THE LEMON VINAIGRETTE

  • 1 tsp Dijon mustard
  • 3 Tbsp lemon juice
  • 80 ml extra-virgin olive oil
  • 2 garlic cloves grated
  • 1/4 tsp salt
  • black pepper to taste
  • 1-2 tsp sugar or maple syrup to taste

Instructions
 

  • Bring a pan of water to the boil. Salt the water. Add the quinoa and bulgur wheat and cook until soft for 10-12 mins (do not overcook or they will become mushy). Drain well and leave to cool down.
    90 g tri-colour quinoa, 50 g bulgur wheat
  • In the meantime, in a separate pan, boil the potatoes in salted water until fork tender. Drain and leave to cool down.
    150 g new potatoes
  • Blanch the peas separately, for 2 minutes. Rinse under cold water, drain and leave to cool down.
    225 g peas
  • Slice the radishes and the spring onions. Set aside.
    3 large radishes, 2 spring onions
  • Make the vinaigrette: Whisk together of all the dressing ingredients into a small bowl or jar.
    1 tsp Dijon mustard, 3 Tbsp lemon juice, 80 ml extra-virgin olive oil, 2 garlic cloves grated, 1/4 tsp salt, black pepper to taste, 1-2 tsp sugar or maple syrup to taste
  • Trim the woody ends of the asparagus. Brush with oil and grill in a pan until tender, about 10 to 15 mins depending on thickness. Season to taste with salt and pepper. Set aside.
    vegetable oil, 8 asparagus, salt & pepper
  • Shave off the yellowish ends of the gem lettuce carefully and cut them in half, lengthways.
    2 little gem lettuce
  • Brush the lettuce halves all over with oil and grill in pan for around 2 minutes on each side. Season to taste with salt and pepper.
  • To build the salad, place the quinoa and bulgur wheat in a large salad bowl. Miz in the peas. Arrange the remaining vegetables on top. Drizzle the lemon vinaigrette all over.
  • Top with crumbled feta, dill and mint and serve.
    75 g feta, small handful of fresh mint leaves, small handful of fresh dill

Nutrition

Serving: 1servingCalories: 286kcalCarbohydrates: 29gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 258mgPotassium: 396mgFiber: 6gSugar: 4gVitamin A: 570IUVitamin C: 25mgCalcium: 96mgIron: 2mg

Find this recipe online:

Spring Salad Recipe

https://theflexitarian.co.uk/recipe-items/spring-salad/