Spring Pea and Asparagus Salad with Ricotta

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Spring Pea and Asparagus Salad with Ricotta on a serving platter.

Spring Pea and Asparagus Salad with Ricotta is the perfect spring recipe. It's both light and fresh. It features crisp spring veggies, creamy ricotta, and a simple lemon vinaigrette.

Why You'll Love This Recipe

You will love how quickly this spring salad comes together. The asparagus and peas are blanched, which makes it super easy. If you've never blanched asparagus before, it only takes a few minutes. Learn more about how to blanch asparagus.

Spring Pea and Asparagus Salad is perfect for a weekend brunch or Easter side dish. It's also so beautiful it's sure to impress!

It's both vegetarian and low carb.

Ingredients

Asparagus: Fresh asparagus. Select a bunch that's bright green with firm stalks.
Peas: Shelled english peas or thawed frozen peas.
Arugula: Baby arugula is a nice peppery base for this salad, however you can use whatever greens you prefer.
Mint: Fresh mint.
Ricotta: Part skim ricotta adds a nice creamy texture to this crisp salad.
Lemon Vinaigrette: Extra virgin olive oil, lemon juice, honey, garlic, salt and pepper.

Spring Pea and Asparagus Salad with Ricotta close up.

Step-By-Step Instructions

In just a few simple steps, you can make this Spring Pea and Asparagus Salad.

Prepare the lemon vinaigrette by whisking all the vinaigrette ingredients together in a small bowl until combined. Set aside.
Bring a large pot of water to a boil. Add some ice and cold water to a large bowl and set aside. Add the asparagus and peas to the boiling water and cook for 2-4 minutes, until asparagus is crisp-tender and bright green. Drain and transfer to the ice water for 1-2 minutes. Drain.
Place the blanched asparagus, peas, arugula, and mint leaves on a serving platter. Toss to combine. Dot the ricotta over the top. Drizzle with the lemon vinaigrette.
Season with salt and pepper to taste. Serve and enjoy!

Variations

This salad is delicious as it is, however it is customizable if you would like to make some changes.

Use different greens. Swap out the baby arugula for a spring mix or baby spinach.

Make it dairy-free. Just leave out the ricotta cheese.

Prefer a different cheese? Swap out the ricotta for burrata. Just pull it into chunks and dot it on top. Crumbled goat cheese or feta would also go great in this dish.

Add prosciutto. Prosciutto is a perfect meat to add to this salad. It's sweet, salty, and pairs perfectly with asparagus and ricotta.

Spring Pea and Asparagus Salad with Ricotta on an appetizer plate with a platter of it in the background.

Frequently Asked Questions (FAQ's)

When is asparagus in season?

Asparagus is in season during the spring. It's freshest from March through June.

How do you store pea and asparagus salad?

It's recommended to enjoy this salad immediately. You can refrigerate leftovers for 1-2 days, however the arugula and mint will become a little soggy.

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