This fresh and vibrant Spring Garden Salad is made with pea shoots, micro herbs, crisp vegetables, and edible flowers. It's a light lunch or side dish that's perfect for seasonal dining. Get the recipe below.
I'm a big fan of eating what's in season and this Spring Garden Salad allows you to do exactly that. Bursting with tender pea shoots, delicate micro herbs, crisp vegetables, and beautiful edible flowers, it’s a dish that feels as good to look at as it does to eat.
This salad is all about freshness and simplicity. Each ingredient brings its own texture and flavour, from the sweetness of sugar snap peas to the gentle peppery bite of radishes, creating a perfectly balanced, vibrant plate. It’s ideal as a light lunch, an elegant starter, or a stunning side dish for spring and summer gatherings.
Best of all, it’s incredibly easy to prepare. With no cooking and a focus on quality ingredients, this recipe is as simple as it gets!
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Ingredients
You'll need the following fresh ingredients for this salad:
- Pea shoots
- Mixed micro herbs
- Radishes
- Cucumber
- Carrot
- Sugar snap peas
- Edible flowers (such as nasturtiums or pansies)
To make the dressing you'll want to buy:
- Extra virgin olive oil
- Lemon
- Maple syrup
- Dijon mustard
- Salt and pepper
Step-by-step instructions
Prepare the vegetables
Wash and dry all ingredients thoroughly. Slice the radishes, cucumber, and carrot as desired.
Make the dressing
In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Assemble the salad
In a large bowl, gently combine pea shoots, micro herbs, radishes, cucumber, carrot, and sugar snap peas.
Dress the salad
Drizzle the dressing over the salad just before serving and toss lightly to coat.
Finish with flowers
Arrange edible flowers on top for a beautiful presentation.
Substitutions
You can make the following tweaks to the recipe if needed:
- Replace pea shoots with baby spinach or rocket
- Swap micro herbs for mixed salad leaves
- Use green beans instead of sugar snap peas
- Substitute maple syrup with agave
- Lemon juice can be replaced with white wine vinegar
Variations
- Protein boost: Add grilled tofu, tempeh, or chickpeas
- Cheese option: Crumble vegan goat’s cheese or feta over the top
- Nutty crunch: Sprinkle toasted almonds, walnuts, or seeds
- Grain addition: Toss in quinoa or couscous for a more filling dish
Equipment
- Sharp knife
- Vegetable peeler or mandoline
- Mixing bowl
- Small whisk or jar for dressing
- Salad tongs
Storage
This salad is best enjoyed fresh. However:
- Store undressed salad in an airtight container in the fridge for up to 24 hours
- Keep dressing separate and add just before serving
Frequently asked questions
No, only use flowers specifically sold as edible and ensure they are pesticide-free.
Yes, but keep the dressing separate until just before serving.
The recipe
Spring Garden Salad
Equipment
- Sharp knife
- Vegetable peeler or mandoline
- Mixing bowl
- Small whisk or jar for dressing
- Salad tongs
Ingredients
For the salad
- 100 g pea shoots
- 30 g mixed micro herbs
- 6 radishes thinly sliced
- ½ cucumber sliced into ribbons or rounds
- 1 carrot julienned or shaved
- 100 g sugar snap peas trimmed
- 1 handful edible flowers such as nasturtiums or pansies
For the dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Wash and dry all ingredients thoroughly. Slice the radishes, cucumber, and carrot as desired.
- In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, gently combine pea shoots, micro herbs, radishes, cucumber, carrot, and sugar snap peas.
- Drizzle the dressing over the salad just before serving and toss lightly to coat.
- Arrange edible flowers on top for a beautiful presentation.
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