A crunchy, fresh, vibrant green salad full of spring produce like asparagus, greenhouse cucumbers, and spring onions. Topped with feta, lemon juice, and olive oil for a quick + easy salad perfect for a sunny spring day!
Hello fresh, crunchy, local-produce filled spring food.
I’ve been waiting for you.
Like, really, really waiting.
We’ve had the rainiest spring in over a hundred years here in Boston, and I’m currently writing this from my couch wearing fuzzy slippers, fleece-lined leggings and a sweatshirt because it’s only 45 degrees out. IN MAY.
This cold, wet weather has left my wardrobe in full-on winter mode, but my body is desperately craving warm, sunny days and bright, crunchy spring produce.
So, when we got one glorious sunny 65-degree day last weekend, you better believe I stocked up on the good stuff from Atlas Farm and went to town on an epic (but also ridiculously simple) spring salad.
To make this crunchy, bright green, spring-picnic-approved salad, you’ll need:
asparagus. we’re keeping it raw for extra crunch and maximum earthy, grassy flavor.
greenhouse cucumbers. they’re the tiny ones with thin skin that you can find at the grocery store year-round that aren’t really anything special, but are an absolute revelation when picked fresh from a local farm’s greenhouse after a long winter.
spring onions, aka scallions, for some fresh, spicy onion flavor in the salad.
feta. I love a good grass-fed sheep’s milk feta (or the best local/organic one you can find) for a more nuanced flavor profile compared to your average grocery store feta. Feta adds a creamy, salty, hearty element to this salad that I can’t get enough of.
salt, pepper, lemon, and olive oil. to season up this salad situation.
That’s it!
Yes, really.
We’re thinly slicing the asparagus and cucumbers, piling them high on a platter with several pinches of salt and pepper, then topping with feta, scallions, lemon juice, and olive oil for a perfectly uncomplicated and unfussy salad that is absolutely perfect for spring.
And, if you happen to live somewhere that has other fun spring produce available right now like ramps, garlic scapes, fiddleheads, etc, feel free to add them into the mix as well! Ramps and/or garlic scapes can be thinly sliced and used in place of the scallions, and fiddleheads can either replace the asparagus or just join the party for another fun textural element (pro tip: blanch and chill fiddleheads before adding to the salad, as they need to be cooked before eating!).
If you try out this simple spring salad, let me know what you think! Leave a comment below, or take a picture of your green goodness and share it with me on Instagram so I can see!
Spring Salad with Asparagus, Cucumber, and Feta
Time: 10 minutes
Serves: 4
Ingredients:
- 1lb asparagus (about one medium-sized bunch)
- 4 small greenhouse cucumbers
- 2-4 large scallions
- 1/2 cup crumbled feta
- salt & pepper, to season
- extra virgin olive oil
- 1 lemon
Instructions:
- Cut off any hard, woody stems from your asparagus (about 1-4 inches off the bottom, depending on how fresh your asparagus is), then thinly slice them on a diagonal. Spread the sliced asparagus in a thin layer on a large platter. Sprinkle a pinch of salt and a few grinds of black pepper over top to season.
- Thinly slice the cucumbers and scallions, and layer them on top of the asparagus. Sprinkle a pinch of salt and a few grinds of black pepper over top to season again.
- Crumble the feta over the veggies, then drizzle generously with olive oil (maybe 2 Tablespoons, total, if you feel the need to measure). Cut the lemon in half and squeeze the juice of half the lemon over top of the entire salad. Grab a fork, take a bite, and add more salt, pepper, or lemon juice, as needed, to please your tastebuds. Serve immediately.
- Leftovers keep well in a container in the fridge for up to 4 days, though you may need to freshen the salad up with an extra drizzle of oil and squeeze of lemon before serving, as the veggies will soak up most of the moisture after sitting in the fridge.