Spring Vegetable Salad With Mint Pesto

Fresh and Vibrant Delight: Spring Vegetable Salad With Mint Pesto”

As the days grow longer, and nature awakens from its winter slumber, our kitchens too can reflect the vibrant colors and flavors of the season. Spring is a time for crisp, fresh ingredients, and what better way to celebrate it than with a Spring Vegetable Salad with Mint Pesto? In this blog post, we’ll take you through the steps to create a delicious, nutritious, and visually stunning salad that will delight your taste buds and brighten your plate.


For the Salad:

  • 2 cups fresh asparagus, trimmed and blanched
  • 2 cups sugar snap peas, trimmed and blanched
  • 2 cups fresh peas (or frozen, thawed)
  • 2 cups radishes, thinly sliced
  • 1 cup fresh arugula or mixed greens
  • 1/2 cup crumbled feta cheese
  • Salt and black pepper to taste

For the Mint Pesto:

  • 1 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic
  • Juice of one lemon
  • 1/2 cup extra-virgin olive oil
  • Salt and black pepper to taste


  1. Prepare the Mint Pesto:a. In a food processor, combine the mint, basil, pine nuts, Parmesan cheese, garlic, and lemon juice. b. Pulse the ingredients until finely chopped. c. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. d. Season with salt and black pepper to taste. Set the pesto aside.
  2. Blanch the Vegetables:a. In a large pot of boiling water, blanch the asparagus and sugar snap peas for about 2-3 minutes until they are bright green and slightly tender. b. Remove them from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. c. Drain and pat them dry with a clean kitchen towel.
  3. Assemble the Salad:a. In a large salad bowl, combine the blanched asparagus, sugar snap peas, fresh peas, and sliced radishes. b. Add the arugula or mixed greens and gently toss the ingredients to mix them evenly. c. Crumble the feta cheese over the top of the salad.
  4. Drizzle with Mint Pesto:a. Spoon the mint pesto generously over the salad. b. Toss the salad gently to coat the vegetables with the pesto.
  5. Serve and Enjoy:a. Season the salad with salt and black pepper to taste. b. Serve your Spring Vegetable Salad with Mint Pesto immediately, garnished with additional mint leaves or lemon wedges for extra freshness.

This Spring Vegetable Salad with Mint Pesto is a celebration of the season’s bountiful produce and a burst of flavors on your plate. The crisp, blanched vegetables combined with the zesty, herbaceous mint pesto create a refreshing and nutritious dish that’s perfect for a light lunch, a side dish, or a potluck contribution. So, embrace the spirit of spring in your kitchen and savor the colors and tastes of this delightful salad. Your taste buds and your health will thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *