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Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A fresh and vibrant spring salad combining tender asparagus, peas, radishes, zucchini, and greens, topped with creamy goat cheese, toasted hazelnuts, and a lemony dressing.

Ingredients

Vegetables

  • 1 bunch asparagus (thin but thick enough to cut in half lengthwise)
  • 1 cup fresh peas (or frozen and defrosted)
  • 0.5 cup cooked fava beans (or defrosted lima beans)
  • 5 radishes radishes (thinly sliced)
  • 2 medium raw zucchini (made into ribbons with a vegetable peeler, no seeds)
  • 0.5 bunch red leaf lettuce (chopped bite size)
  • 1 handful arugula (mixed with lettuce)
  • 4 oz chevre goat cheese (with honey)
  • 1 lemon lemon (zest and slices for garnish)
  • 0.5 cup toasted hazelnuts (slightly cracked open)
  • to taste shaved Parmigiano Reggiano (for topping)
  • extra lemons extra lemons (for dressing)
  • as needed olive oil (for roasting and dressing)

Instructions 

  • Roast asparagus on a sheet pan with olive oil at 375°F for 5-10 minutes until tender but still crisp. Cool and slice lengthwise.
  • Make a lemon and olive oil dressing using 2 parts lemon juice to 4 parts olive oil.
  • Mix goat cheese with 2 tablespoons of lemon dressing until smooth, then toss with sliced asparagus.
  • Assemble greens, peas, fava beans, radishes, zucchini ribbons on a platter. Top with goat cheese-coated asparagus.
  • Sprinkle toasted hazelnuts and shaved Parmigiano Reggiano over the salad. Drizzle with lemon dressing and garnish with lemon slices.

Notes

Use fresh ingredients for the best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: asparagus