Warm Spring Salad with Lemon Olive Oil Dressing

Fresh, vibrant, and ready in minutes—this warm spring salad celebrates Mediterranean simplicity with tender asparagus, sweet peas, and quinoa tossed in the brightest lemon olive oil dressing, finished with fresh strawberries and parsley for a perfect balance of savory and sweet.

Ingredients:

• 2 cups asparagus, cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 1 cup cooked quinoa
• 1 leek, white and light green parts, sliced and rinsed
• 1 cup fresh strawberries, halved
• ½ cup fresh parsley, roughly chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Method:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add leek and asparagus, cooking for 3–4 minutes until starting to soften.
3. Stir in peas and cooked quinoa, warming through for 2 minutes.
4. In a small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, and pepper.
5. Pour dressing over the warm salad and toss gently.
6. Top with strawberries and fresh parsley just before serving.

Full recipe at Oh She Glows →

Chef's tip: Add the strawberries and parsley just before serving so they stay bright and fresh—the warmth of the salad will kiss them perfectly without wilting them away.