Spring Vegetable Salad with Mint Pesto

Spring Vegetable Salad with Mint Pesto pairs briefly blanched asparagus, snap peas, peas, and radishes with a fresh mint-parsley pesto. An ice bath and thorough drying help the vegetables stay crisp and keep the dressing from turning watery.

Why You’ll Love This Recipe

Brief blanching keeps the asparagus and snap peas crisp-tender, while an ice bath helps preserve their color. Mint, parsley, lemon, almonds, and Parmesan make a bright, savory pesto.

Tips for the Best Results

• Use produce that is fresh and dry so the dish does not become watery.
• Season in stages, then taste once more just before serving; sauces, cheese, and broth can vary in saltiness.
• Add pesto gradually until the vegetables are lightly coated, then offer the remaining sauce at the table.

Serving and Storage

Toss the salad just before serving and add pesto gradually so the vegetables stay crisp; offer extra pesto at the table.

Ingredient and Prep Notes

Snap or trim the woody ends from asparagus and slice the spears into bite-size pieces. Keep peas and radishes separate until the vegetables are cool and dry. If blanching vegetables, move them straight into ice water to stop cooking and preserve their bright color and crisp texture.

Key Cooking Cues

Blanch asparagus only until tender-crisp; thin spears may need less time than thick ones. Drain thoroughly and pat dry before dressing. Water clinging to the vegetables will dilute the mint pesto and make the salad taste flat.

Variations and Serving Ideas

Pulse the mint, parsley, almonds, Parmesan, olive oil, and lemon until the pesto is spoonable. A little texture is welcome. Add oil gradually and taste before salting because Parmesan contributes salt. For a dairy-free version, use a vegetarian or plant-based alternative or omit it.

Make-Ahead Guidance

Toss the vegetables with just enough pesto to coat them, then serve the rest at the table. The salad works as a side with grilled fish, chicken, or crusty bread. If making it a meal, add white beans or cooked grains after the vegetables are dressed.

Storage and Reheating

Prepare the pesto a day ahead and refrigerate it with a thin layer of oil on top. Blanch and dry the vegetables earlier, but dress them shortly before serving so they stay crisp. Store leftovers covered and use within two days; refresh with lemon and herbs.

Recipe FAQ

Can I make the pesto ahead?

Yes. Blend it a day ahead and refrigerate with a thin film of olive oil over the surface. Keep the vegetables dry and dress the salad shortly before serving.

Spring Vegetable Salad with Mint Pesto

Blanched spring vegetables are tossed with a fresh mint, parsley, almond, and Parmesan pesto brightened with lemon.

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Prep Time 20 minutes mins

Cook Time 3 minutes mins

Total Time 23 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: French, Italian

Ingredients Equipment Method

Ingredients

  

• 1 bunch asparagus trimmed
• 1 cup sugar snap peas halved
• 1 cup shelled peas blanched
• 4 whole radishes thinly sliced
• 1/3 cup fresh mint leaves
• 1/3 cup fresh parsley leaves
• 1/4 cup toasted almonds
• 1/4 cup finely grated Parmesan or vegetarian alternative
• 1/3 cup olive oil
• 2 tablespoons lemon juice

Equipment

• large pot for blanching
• large bowl for ice water
• food processor or blender
• Large mixing bowl
• colander
• chef’s knife and cutting board

Method

 

1. Blanch asparagus in salted boiling water for 2–3 minutes, adding snap peas for the final minute. Transfer to ice water, then drain and pat dry.
2. For pesto, pulse mint, parsley, almonds, Parmesan, lemon juice, and a pinch of salt. Stream in olive oil until spoonable; add a little water if needed.
3. Cut asparagus into bite-size pieces. Toss with snap peas, peas, and radishes in a large bowl.
4. Spoon mint pesto over the vegetables and toss lightly. Taste for salt and lemon, then serve chilled or at room temperature.