Spring Veggie Salad with Creamy Feta Herb Dressing
on Mar 25, 2026
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Creamy Feta Herb Dressing meets crisp spring veggies. This chopped salad is healthy, vibrant, and ready in minutes.
Table of Contents
What Make The Recipe Great
As the days get longer and the garden starts to wake up, there is nothing quite like a crisp, vibrant salad to celebrate the season. This Spring Veggie Salad is a celebration of “green,” combining the crunch of fresh asparagus and radishes with a velvety, high-protein Creamy Feta Herb Dressing.
Whether you’re looking for a refreshing weekday lunch or a show-stopping side for your next backyard gathering, this salad is a nutritional powerhouse that doesn’t skimp on flavor.
Ingredient List
- Asparagus– Blanched for a tender-crisp snap
- Peas
- Butter Lettuce– Soft, sweet, and the perfect delicate base
- Radish– Chopped for a peppery crunch
- Garbanzo Beans– Rinsed and drained for a nutty protein boost.
- Avocado– Chopped for healthy fats and creaminess
- Feta– Salty and tangy
- Greek Yogurt– For a probiotic-rich, creamy texture
- Olive Oil– Heart-healthy fats
- Lemon Juice– Bright acidity to cut through the richness
- Dijon Mustard– An emulsifier with a little kick
- Parsley
- Dill– Forget store-bought. This herb-infused dressing uses fresh mint, dill, and parsley to create a “garden in a bowl” experience
- Mint
Step By Step
- Boil water then add in chopped asparagus and boil for 2 minutes, then add in the frozen peas and cook for another minute. Then use a slotted spoon to take out the asparagus and peas and place them in a bowl of ice water.
- Chop the butter lettuce and radishes into small bite sized pieces and add them to a large bowl. Add in the asparagus and peas.
- Then add in garbanzo beans and avocado.
- Make the dressing by combining all dressing ingredients except the herbs in a blender and blend until smooth. Add herbs and pulse until they are fine.
- Pour dressing over salad and toss to coat. Then top with remaining feta.
Pro Tip
- If you want to make this for the week, keep the dressing on the side. Butter lettuce is delicate and will wilt if dressed too early. Add the avocado just before serving to prevent it from browning!
Every Salad Style to Meet Your Needs
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Spring Veggie Salad with Creamy Feta Herb Dressing
Ingredients
Salad:
- 1 bunch of asparagus
- 2 cups frozen peas
- 4.5 oz butter lettuce
- 2 radishes, chopped
- 1 cup garbanzo beans
- 1 avocado, chopped
- 4 oz Feta
Dressing:
- 4 oz feta
- 2 oz Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tbsp fresh parsley
- 1 tsp dill
- 1 tsp mint
Instructions
- Boil water then add in chopped asparagus and boil for 2 minutes, then add in the frozen peas and cook for another minute. Then use a slotted spoon to take out the asparagus and peas and place them in a bowl of ice water.
- Chop the butter lettuce and radishes into small bite sized pieces and add them to a large bowl. Add in the asparagus and peas.
- Then add in garbanzo beans and avocado.
- Make the dressing by combining all dressing ingredients except the herbs in a blender and blend until smooth. Add herbs and pulse until they are fine.
- Pour dressing over salad and toss to coat. Then top with remaining feta.
