Fresh Spring Vegetable Salad with Mint Pesto – Light, Healthy & Delicious

Discover this vibrant spring vegetable salad with homemade mint pesto! Fresh, healthy, and bursting with seasonal flavors – ready in just 20 minutes. Perfect side dish for any meal.

Welcome spring to your table with this vibrant spring vegetable salad with mint pesto! This colorful dish celebrates the season’s freshest produce while delivering incredible flavor in every bite. Perfect for busy weeknights or elegant dinner parties, this healthy salad combines crisp seasonal vegetables with an aromatic homemade mint pesto that will become your new favorite condiment.

Why you’ll love this recipe: It’s incredibly nutritious, takes only 20 minutes to prepare, showcases beautiful spring vegetables, and offers a refreshing twist on traditional pesto with fresh mint instead of basil.

This fresh spring vegetable salad features a medley of crisp asparagus, sweet peas, radishes, and baby greens, all tossed in a vibrant mint pesto made with fresh herbs, garlic, and olive oil. It’s a perfect balance of textures and flavors that screams spring!

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Quick Recipe Info For Spring Vegetable Salad

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 6 servings
• Calories: 180 per serving

Recipe Details For Healthy Spring Salad

Course: Side Dish, Salad
Cuisine: Mediterranean, American
Category: Healthy, Vegetarian, Gluten-Free
Tags: Spring recipes, seasonal vegetables, mint pesto, healthy salads, vegetarian dishes, gluten-free salads, quick recipes, fresh vegetables

Ingredients List For the Spring Vegetable Salad:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 6 oz mixed baby greens (arugula, spinach, lettuce)
• 4-5 radishes, thinly sliced
• 1 medium cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup toasted pine nuts
• 1/4 cup crumbled goat cheese (optional)

For the Mint Pesto:

• 2 cups fresh mint leaves, packed
• 1/4 cup fresh basil leaves
• 3 garlic cloves, minced
• 1/4 cup pine nuts
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste

Equipment Needed

• Large salad bowl
• Food processor or blender
• Medium saucepan
• Colander
• Sharp knife
• Cutting board
• Measuring cups and spoons

Step-by-Step Instructions

Prepare the Mint Pesto:

1. Make the pesto base: Add mint leaves, basil, garlic, and pine nuts to a food processor. Pulse until roughly chopped.
2. Add liquids: With the processor running, slowly drizzle in olive oil until the mixture forms a smooth paste.
3. Finish the pesto: Add Parmesan cheese, lemon juice, salt, and pepper. Pulse until well combined. Taste and adjust seasoning as needed.

Prepare the Vegetables:

4. Blanch asparagus: Bring a pot of salted water to a boil. Add asparagus pieces and cook for 2-3 minutes until bright green and tender-crisp.
5. Blanch peas: Add peas to the same boiling water and cook for 1-2 minutes. Immediately transfer both vegetables to an ice bath to stop cooking.
6. Prep remaining vegetables: While asparagus and peas cool, slice radishes, dice cucumber, and slice red onion.

Assemble the Salad:

7. Combine vegetables: In a large salad bowl, combine baby greens, blanched asparagus, peas, radishes, cucumber, and red onion.
8. Add pesto: Drizzle 3-4 tablespoons of mint pesto over the vegetables (save remaining pesto for later use).
9. Toss and garnish: Gently toss all ingredients until evenly coated. Top with toasted pine nuts and crumbled goat cheese if using.
10. Serve immediately: Present this seasonal vegetable salad fresh for the best texture and flavor.

Pro Tips & Chef Notes

Substitutions:

• Nuts: Replace pine nuts with toasted almonds, walnuts, or sunflower seeds
• Greens: Use any combination of spring greens like arugula, baby spinach, or butter lettuce
• Vegetables: Add snap peas, baby carrots, or fennel for variety
• Cheese: Substitute goat cheese with feta, ricotta, or omit for dairy-free

Storage Tips:

• Store leftover mint pesto in the refrigerator for up to 1 week
• Keep salad components separate if not serving immediately
• Assembled salad is best consumed within 2 hours for optimal freshness

Variations:

• Protein boost: Add grilled chicken, chickpeas, or hard-boiled eggs
• Grain addition: Mix in cooked quinoa, farro, or orzo pasta
• Seasonal twist: Adapt with summer or fall vegetables using the same mint pesto base

Serving Suggestions

This fresh spring salad pairs beautifully with:

• Grilled salmon or chicken for a complete meal
• Crusty sourdough bread for a light lunch
• Barbecue dishes as a refreshing side
• Wine pairings: Sauvignon Blanc, Pinot Grigio, or Rosé

Perfect for: Easter dinners, spring brunches, outdoor picnics, meal prep, and healthy weeknight dinners.

Nutrition Information

Per Serving (approximate):

• Calories: 180
• Total Fat: 15g
• Saturated Fat: 3g
• Carbohydrates: 8g
• Fiber: 4g
• Protein: 6g
• Folate: 20% DV
• Sodium: 150mg
• Vitamin C: 25% DV

This spring vegetable salad is packed with vitamins, minerals, and antioxidants while being naturally low in calories and high in fiber.

FAQ Section

How do I keep the vegetables crisp in this spring salad?

Blanching vegetables briefly and immediately cooling them in ice water helps maintain their crisp texture and bright color. Don’t overdress the salad until ready to serve.

Can I make mint pesto ahead of time?

Yes! Mint pesto can be made up to 1 week in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.

What vegetables work best in a spring vegetable salad?

The best spring vegetables include asparagus, peas, radishes, baby greens, cucumbers, and spring onions. You can also add snap peas, baby carrots, or fresh herbs.

Is this salad suitable for meal prep?

Store the components separately for best results. Keep the mint pesto, blanched vegetables, and fresh ingredients in separate containers. Assemble just before serving for optimal freshness.

Can I make this salad vegan?

Absolutely! Simply omit the Parmesan cheese from the pesto and the goat cheese garnish. The salad will still be delicious and flavorful.

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🍃 Complete Recipe Card

Spring Vegetable Salad with Mint Pesto

Fresh, healthy, and bursting with seasonal flavors

Prep: 15 min | Cook: 5 min | Total: 20 min | Serves: 6

Ingredients:

Salad:

• 1 lb asparagus, cut into 2-inch pieces
• 1 cup peas
• 6 oz mixed baby greens
• 4-5 radishes, sliced
• 1 cucumber, diced
• 1/2 red onion, sliced
• 1/4 cup pine nuts, toasted
• 1/4 cup goat cheese (optional)

Mint Pesto:

• 2 cups fresh mint leaves
• 1/4 cup fresh basil
• 3 garlic cloves
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Make pesto by processing mint, basil, garlic, and nuts. Add oil slowly, then cheese and lemon juice.
2. Blanch asparagus 2-3 minutes, peas 1-2 minutes. Cool in ice bath.
3. Combine all vegetables in large bowl.
4. Toss with 3-4 tablespoons mint pesto.
5. Garnish with pine nuts and cheese. Serve immediately.

Nutrition per serving: 180 calories, 15g fat, 8g carbs, 6g protein

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Recipe Recap

This spring vegetable salad with mint pesto is everything you want in a seasonal dish – fresh, vibrant, healthy, and incredibly flavorful. The homemade mint pesto elevates simple spring vegetables into something truly special, while the combination of textures and colors makes it as beautiful as it is delicious.

Ready to welcome spring to your kitchen? This fresh spring vegetable salad is the perfect way to celebrate the season’s bounty while nourishing your body with wholesome ingredients.

📌 Love this recipe? Save it to your Pinterest boards for easy access later! Don’t forget to share your creations with us in the comments below – we love seeing your beautiful spring salads.

Rate this recipe and let us know how it turned out for you. Did you try any variations? We’d love to hear about your favorite spring vegetable combinations!

Transform your spring meals with these fresh, seasonal recipes that celebrate the best of the season!

Related Spring Recipes You’ll Love

• Lemon Herb Grilled Asparagus – Another way to enjoy spring’s star vegetable
• Pea and Mint Risotto – Creamy comfort food with similar flavors
• Spring Herb Quinoa Salad – Protein-packed grain salad for meal prep
• Radish and Cucumber Tea Sandwiches – Light lunch using similar ingredients
• Homemade Basil Pesto – Master the classic version too