Ultra Spring Salad

Jessica Bongard, Sweet Lime Cooking Studio

This vivid, bright green salad is amazing for spring: asparagus, peas, spinach, and a zesty mint-chive-lemon vinaigrette! This recipe was created by Jessica Bongard of Sweet Lime Cooking Studio, who teaches City Market’s “Inspired Vegetarian” series.

Ultra Spring Salad Recipe, Jessica Bongard Sweet Lime Cooking Studio

Prep Time

20 minutes

Cook Time

0 minutes


2 Servings


1 egg (soft boiled)
8 asparagus (spears)
1⁄2 cup peas (fresh or frozen)
1⁄2 cup beans, lima
1⁄2 cup spinach
1⁄4 pound cheese, ricotta salata
1 teaspoon lemon zest
  lemon juice (of half a lemon)
1 tablespoon chives (minced)
1 tablespoon mint, fresh (minced)
  salt (to taste)
  black pepper, ground (to taste)
2 tablespoons olive oil


For the vinaigrette, mix lemon zest, lemon juice, chives, mint and salt and pepper. Slowly add olive oil.  Set aside.

Bring a small saucepan of water to a boil.  Reduce heat to medium-high.  Add a large pinch of salt to the water. Cook freshly shelled peas or frozen peas/lima beans for about 1 minute.

Strain out with a slotted spoon and place in a medium sized bowl. Slice half of the asparagus spears in two to three pieces. Place in saucepan and cook for only 1-2 minutes.  Pour off the hot water from the asparagus. Leave the asparagus in the pot and add the peas and beans back to the pot.  Run cold water over vegetables and then transfer to colander to let dry. Slice a couple of wedges of ricotta salata for each salad. Pour all of the peas, beans, spinach, cooked and raw asparagus in a medium sized bowl.  Gently toss with half of the dressing. To serve, pile the tossed ingredients on a plate, and add a couple pieces of ricotta salata. Slice your egg in half, one for each salad.  Drizzle with more dressing, and sprinkle a few pea shoots on top for garnish!


Photo credit: Jessica Bongard of Sweet Lime Cooking Studio