Sunday Dinner with Diane: Spring Salad with Lemon Dijon Dressing
Spring Salad with Lemon Dijon Dressing
There’s something about springtime that calls for fresh, vibrant flavors, and this Spring Salad with Lemon Dijon Dressing delivers in every bite. Light yet satisfying, it’s packed with crisp greens, tender asparagus, and crunchy almonds all tied together with a bright and tangy dressing.
One of my favorite ways to bring out the best in asparagus is to give it a quick sauté—just enough to soften the bite while keeping that beautiful green color intact. It makes all the difference, turning what can sometimes be a chalky, raw texture into something fresh and tender-crisp.
The real star of this salad, though, is the Lemon Dijon Dressing. It’s simple but full of flavor, with the perfect mix of citrusy zing, mild mustardy warmth, and just a touch of sweetness to round it all out. I always recommend making a little extra—it’s the kind of dressing that makes even the simplest greens feel special.
Ingredients
For the Salad
- 1 head butter lettucehand-torn
- 1 bunch asparagus, trimmed and sliced on the diagonal
- 1 tbsp olive oil
- 5 oz spring mix or baby spinach
- 1 cup snap peas, trimmed and sliced on the diagonal
- 4 radishes, trimmed and thinly sliced
- 1/2 - 1 small shallot, thinly sliced
- 1/3 cup almonds, sliced and toasted
- 1/2 cup crumbled feta or goat cheese
- 1 avocado, sliced or cubed
- 4 slices bacon, cooked and crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
Lemon Dijon Dressing
- 1/4 cup olive oil
- 2-4 tbsp lemon juice (fresh)
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1-2 cloves garlic, minced
- Salt & freshly ground pepper to taste
Directions
- Sauté the Asparagus: Heat 1 tbsp olive oil in a pan over medium-high heat. Add the diagonally sliced asparagus and sauté for 2-4 minutes, just until tender-crisp and bright green. Remove from heat and set aside to cool slightly.
- Toast the Almonds: In the same pan (if desired), add sliced almonds over medium heat. Stir frequently until they are golden and fragrant (about 2-3 minutes). Transfer to a plate to prevent over-toasting. You can place asparagus and almonds in the fridge to cool quickly (no longer than 15 minutes).
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, and salt and pepper to taste.
- Assemble the Salad (When Ready to Serve): In a large bowl, combine hand-torn butter lettuce, spring mix, sautéed asparagus, sliced snap peas, thinly sliced radishes, thinly sliced shallots, toasted almonds, crumbled feta or goat cheese, sliced avocado, crispy crumbled bacon, fresh basil, and mint.
- Dress & Serve: Drizzle the lemon Dijon dressing over the salad just before serving. Toss gently to coat and serve immediately.