Spring Veggie Medley Salad with Lemon-Herb Dressing

By , Test Kitchen Director · 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 pairs asparagus, frozen peas, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep asparagus from drying out.

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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