Spring Green Wild Asparagus Salad
This Spring Green Wild Asparagus Salad is a simple bowl full of green goodies. Packed with wild asparagus, sweet peas for a little protein boost, creamy avocado, and loads of fresh herbs, it’s wholesome, fresh, and every forkful is a different flavor.
We all need a green salad, and if you love seasonal, countryside-inspired dishes, you might also like my sautéed spinach and fava bean recipe, or lupini bean and caper salad, or other simple spring favorites like crunchy walnut and mandarin salad. Just like the raw spinach in that dish was hand-picked from the Menorca countryside, the wild asparagus in this salad comes from the same kind of natural, untouched setting.
There’s something really special about using ingredients that grow freely in the wild; it just makes everything taste fresher and more connected to the season.
Recipe at a Glance
- 🌍Cuisine – Mediterranean, Spanish
- 🕒 Ready In – 10 minutes
- 👩Serves – 2
- 🔪Equipment Needed – Pan
- 🥘Cook Method – Stove-top
- 🛒Main Ingredients – Wild asparagus, spinach, peas, olives, avocado
- 📖 Dietary Notes – Vegan, Gluten-free, soy-free, nut-free, high-protein
- 📊Skill Level – Easy, beginner level
- 👌Perfect for – Every day, light lunch
- 🍽️Serve with – The beauty of this salad is that it can be served as a side with everything or eaten with a crusty slice of tomato on toast.
- ❤️ Why You`ll Love this RECIPE – Everyone needs a green salad, because it’s so easily put together. Spring greens are full of nutrients, crispy, and somewhat special with freshly picked asparagus.
Ingredient Notes and Substitutions
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements, along with a printable recipe.
Wild asparagus – It has a slightly more intense flavor than store-bought asparagus. I boil it for a minute, then add it to omelets, salads, or stir it into soups. You can even give it a quick stir-fry.
Spinach leaves – Fresh spinach has a stronger flavor and is full of nutrients. If you’re unsure about eating it raw, see the article “Can I eat raw spinach?”.
Peas – Peas add a little sweetness and a boost of protein.
Fresh herbs – These bring everything to life. Parsley adds freshness, while chives give a gentle onion flavour without it being too overpowering. Thyme, which I have planted on my terrace, adds a slight minty, earthy flavor,
Avocados – Adds creaminess and healthy fats, balancing the slightly bitter greens. Choose one that’s ripe but still firm so it holds its shape in the salad.
Olive oil – A good-quality extra virgin olive oil ties everything together.
Fresh arugula leaves
Steamed broccoli
Let`s put together the Wild Asparagus Salad
- Start by bringing a small pan of water to a boil. Add the whole wild asparagus and let them cook for 1–2 minutes, just long enough to clean and lightly tenderise them.
- Drain well, then place them in a hot pan without any oil. Cook on high heat for another couple of minutes, giving them a few quick stirs until slightly charred and full of flavour. Set aside.
- On a serving plate, arrange the pre-washed spinach and arugula leaves as your base. Start layering the salad by adding the avocado, peas, olives, and chopped chives. Place the cooled wild asparagus on top, then finish with freshly chopped parsley and a sprinkle of thyme.
- Drizzle generously with extra virgin olive oil and add a pinch of salt, if you like.
- Serve with stuffed eggplants, alongside Mediterranean chickpea salad, or even a side for jackfruit bean burgers.
More Spring Savories you might like
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Recipe Card and Notes
Spring Green Wild Asparagus Salad
Equipment
Ingredients
- 2 cups fresh spinach leaves
- 1 cup fresh arugula leaves
- 1 avocado chopped
- 1 cup wild asparagus
- 1 cup garden peas organic if possible
- ½ cup mixed green olives unpitted
- 1 cup steamed broccoli
- A handful of fresh chives chopped
- A handful of fresh parsley chopped
- A few sprigs of thyme
- 3 tablespoons cold-pressed extra virgin olive oil
- Salt to taste
Watch me Make it (Video)
Instructions
- Bring a small saucepan of water to the boil and add the wild asparagus whole.
- Let them cook briefly for 1–2 minutes to clean and lightly soften.
- Drain well, then transfer to a hot pan with no oil. Cook over high heat for a couple of minutes, stirring occasionally, until lightly charred. Remove from the heat and set aside.
- Arrange the clean spinach and arugula leaves on a serving plate.
- Top with chopped avocado, peas, a variety of unpitted olives, and chopped chives.
- Add the cooled wild asparagus, then finish with fresh parsley and a pinch of thyme
- . Drizzle with extra virgin olive oil and season with salt to taste.
- Serve with stuffed eggplants, alongside Mediterranean chickpea salad, or even a side for jackfruit bean burgers.
Notes & Suggestions
Yes, thin green asparagus works well. You can slice it lengthways or keep it whole if it’s tender. Do I have to cook the asparagus?
Light cooking helps clean and soften wild asparagus, but it also enhances the flavour. Can I make this salad ahead of time?
You can prep most ingredients in advance, but it’s best to add the avocado and asparagus just before serving for freshness. Is this salad high in protein?
It contains some plant-based protein from the peas, but you can boost it further by adding chickpeas, tofu, or seeds. More spring savory recipes you might like to try
- Creamy Potato Cauliflower Soup with Walnuts
- Puff Pastry Tomato Roses with Cheese and Onion
- 10-Minute Níspero Chutney (Spicy Loquat Recipe)
- Crunchy Walnut Mandarin Salad with Avocado Dressing
- Creamy Chili Avocado Pesto
- Lupini Bean and Caper Salad
- Spinach and Pistachio Hummus Recipe
Nutrition Profile
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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I never thought of throwing asparagus in a salad, that’s a great idea.
Thank you June, glad you agree!