ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Vegetable and Herb Salad

Photo: Greg Dupree
Active time 15 mins
Total time 20 mins

Serves 6 (serving size: about 1 1/4 cups)

Think seasonally with the peak produce that’s available and you’ll have a great salad every time. In spring, that includes asparagus, radishes, herbs, and delicate greens. Herbs are underutilized in salads, just sprinkled over the top or stirred into vinaigrettes. Keep leaves whole and incorporate into the greens so their flavor comes through. Chef Deborah Madison notes that a shared herb is a great way to tie a first-course salad to a main course. Remember that the fat in a salad doesn’t have to come from the oil in the dressing; a drizzle of browned butter brings everything together.


  • 1 cup radishes, halved lengthwise
  • 1 cup (1-in.) pieces asparagus
  • 1 (8-oz.) pkg. sugar snap peas, trimmed
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups loosely packed baby arugula
  • 2 cups loosely packed fresh flat-leaf parsley leaves
  • 1 cup torn fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 5 teaspoons fresh lemon juice, divided

Nutrition Information

  • calories 89
  • fat 5.6 g
  • satfat 2.2 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 4 g
  • cholesterol 8 mg
  • iron 3 mg
  • sodium 192 mg
  • calcium 86 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. 1. Bring a large saucepan filled with water to a boil over medium-high. Add radishes, asparagus, and snap peas; cook 3 minutes or until crisp-tender. Drain. Plunge radish mixture into a bowl filled with ice water; let stand 2 minutes. Drain.

  2. 2. Heat a small saucepan over medium. Add butter to pan; cook 2 minutes or until lightly browned and fragrant. Remove pan from heat; stir in rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  3. 3. Combine arugula, parsley, and mint in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and 1 tablespoon juice; toss. Arrange arugula mixture on a platter; top with radish mixture. Drizzle with butter mixture and remaining 2 teaspoons juice. Serve immediately.