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Spring Salad with Asparagus, Zucchini, and Hazelnuts with a Lemon Vinaigrette

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Sides
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Inspired by Proud Italian Cook


Lemon Vinaigrette:

  • 2 tbsp vegetable oil
  • 2 tbsp olive oil
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • Zest from 1 lemon
  • 1 tsp Dijon mustard
  • 1/2 tsp honey, to taste
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked black pepper, to taste

Spring Salad

  • 5-6 thick stalks of asparagus, wooden ends trimmed
  • Olive oil, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 2 cups butter lettuce
  • 2 cups baby spinach and arugula
  • 1 small zucchini, shaved (with vegetable peeler)
  • 2 radishes, (shaved with vegetable peeler)
  • 1/4 cup fresh (or frozen & thawed) peas
  • 1/4 cup toasted hazelnuts
  • Fresh parmesan, shaved


Lemon Vinaigrette:

  • Make the lemon vinaigrette by combining the vegetable oil, olive oil, lemon juice, lemon zest, Dijon mustard, honey, to taste, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle. 

Spring Salad:

  • Make the spring salad by preheating the oven to 375 degrees.
  • Place the asparagus on the baking sheet then drizzle a bit of olive oil then season with sea salt & freshly cracked pepper, to taste; toss to coat. 
  • Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife. 
  • Combine the butter lettuce with the spinach and arugula in a bowl along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well whisked lemon vinaigrette, to taste. 
  • Gently toss the salad to coat then pour into a serving bowl. Top with the toasted hazelnuts, shaved parmesan, and season with sea salt and freshly cracked pepper, to taste. 
  • Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy.