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ultimate spring salad with serving spoons in wooden bowl

Ultimate Spring Salad

Helen Ridgeway Helen Ridgeway
Soon as the sun starts to appear, I want to eat more veggies, and this Ultimate Spring Salad is loaded with them. It has quinoa as a base, plenty of green veg like asparagus, peas and broad beans, plus fresh mint. Everything is brought together with a simple lemon and Dijon dressing and finished with walnuts. It’s easy to put together and works well for a weekday lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Servings 4
Calories 379 kcal

Ingredients
 

Salad ingredients:

  • ½ cup dry quinoa (90g)
  • 1 tsp vegetable stock powder
  • 1 cup frozen peas (150g)
  • 1½ cups frozen broad beans (fava) (225g)
  • ½ cup walnuts (70g)
  • Large bunch of asparagus
  • ½ cucumber
  • Small bunch of fresh mint (about 20g)

Dressing ingredients:

  • 3 tbsp olive oil
  • Juice and zest of a large lemon
  • 2 garlic cloves minced
  • 1 tsp Dijon mustard
  • 2 tsp maple syrup
  • ½ tsp sea salt

Instructions
 

  • Add the quinoa to a saucepan with 1 cup (250ml) water and the vegetable stock powder. Bring to the boil, then reduce to a simmer, cover and cook for 12–15 minutes until the water is absorbed. Remove from the heat, fluff with a fork and leave to cool.
  • Whilst the quinoa is cooking, boil the kettle. Add the peas and beans to a bowl and cover with boiling water. Allow to sit for 3-4 minutes to defrost and then drain. If you have time, you can also double pod the broad beans. Simply slip the outer skins off the broad beans for a more tender texture.
  • Place the walnuts in a dry frying pan over a medium heat and toast for 3–4 minutes until lightly golden. Set aside to cool.
  • Heat a little olive oil in the same frying pan over a medium heat. Add the asparagus and cook for 4–5 minutes, turning occasionally, until lightly golden and just tender. Set aside to cool. Once cool, cut into bite-sized pieces.
  • Chop the cucumber into bite-sized pieces and finely chop the mint.
  • In a small bowl or jar, whisk together the dressing ingredients until well combined.
  • In a large bowl, combine the quinoa, asparagus, peas, broad beans, cucumber, chopped mint and toasted walnuts.
  • Pour over the dressing and toss well to coat everything evenly. Taste and adjust seasoning, if needed. Serve and enjoy.

Notes

  • This will store well in the fridge for 3-4 days.
  • I use frozen peas and beans. Obviously, if you prefer, this can also be made with fresh peas and beans.
  • If preferred, use ready cooked quinoa. If using this option you’ll need about 1.5 cups (275g).
 
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Nutrition

Calories: 379kcalCarbohydrates: 34.1gProtein: 13.1gFat: 22.4gSaturated Fat: 2.8gFiber: 8.7g
Keyword fifty salads, quinoa salad, spring salad
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