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  • Writer's pictureLearning How To Cook

Spring Salad with Asparagus, Cucumber and Spring Peas

Updated: Apr 6, 2020

Have fun with your spiralizer and/or peeler to make this salad extra gorgeous.

Notes from the LHTC Team:

We wanted to make a salad that both took advantage of fresh produce but also incorporated interesting textures and bright flavors. We love the peppery radishes, the cool spiralized cucumbers and the ribbons of asparagus that pair perfectly with feta & parmesan cheese.

Use your favorite dressing (just about anything will work!) or use the creamy herb dressing below.


Spring Salad with Asparagus, Cucumber and Spring Peas

Servings: 2-4 | Prep Time: 15 Minutes

For the Salad:

1 head Butter Lettuce, chopped

1 Cucumber, peeled into ribbons or spiralized using a spiralizer

6 oz Asparagus, peeled into ribbons using a vegetable peeler

6 Radishes, sliced thin

1/2 cup Frozen Peas, blanched and cooled

2 ounces Feta, crumbled

2 ounces Parmesan, shaved using a vegetable peeler

Dressing of choice, or recipe below

Quick Creamy Herb Dressing

1/4 cup Mayo

1/4 cup Sour Cream

1/4 cup Milk

1/8 teaspoon Onion Powder

1/4 teaspoon Garlic Powder

1/2 teaspoon Dried Dill

1/4 teaspoon Dried Parsley

1/8 teaspoon Salt

Pinch Black Pepper

1 teaspoon Lemon Juice


1. On a platter or in bowls, add chopped butter lettuce. Top with cucumber and asparagus ribbons, radishes and peas. Top with parmesan shavings and crumbled feta and drizzle with either your favorite dressing or the Quick Creamy Herb Dressing, recipe below.

Quick Creamy Herb Dressing:

1. Whisk together all ingredients in a medium bowl, cover and refrigerate until ready to use.

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