Spring Veggie Medley Salad with Lemon-Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing mix of asparagus, peas, and cherry tomatoes tossed in a zesty lemon and herb dressing, perfect for celebrating the arrival of spring. This mediterranean-inspired salads ready in about 25 minutes blends thawed frozen peas, halved cherry tomatoes, chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil. Add asparagus and sauté for 4-5 minutes until tender-crisp, then transfer to a large bowl.
  2. Step 2: Add peas and cherry tomatoes to the skillet, along with 1 tbsp olive oil. Cook for 3-4 minutes until tomatoes soften and peas are heated through.
  3. Step 3: In a small bowl, whisk together lemon juice, garlic, salt, and pepper. Gradually add remaining 1 tbsp olive oil while whisking to emulsify.
  4. Step 4: Toss the cooked vegetables with parsley, mint, and the lemon-herb dressing. Serve immediately at room temperature.

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Frequently asked questions

How long does Spring Veggie Medley Salad with Lemon-Herb Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spring Veggie Medley Salad with Lemon-Herb Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spring Veggie Medley Salad with Lemon-Herb Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spring Veggie Medley Salad with Lemon-Herb Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spring Veggie Medley Salad with Lemon-Herb Dressing?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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