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Spring Salad with Feta
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Recipe

11 INGREDIENTS • 5 STEPS • 10MINS

Spring Salad with Feta

This Spring Salad with Feta is the most delicious lunch for the season. With crunchy pieces of asparagus and soft tangy feta on top, it's the perfect balance of flavors and textures. You can enjoy it as a side dish or as a very fresh main course!
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Anna at SideChef
Content Creator. Bitten by curiosity bug. Obsessed with words. Fuelled by coffee. Powered by Google. Love cheese, chocolate, and cherries. Don’t judge your taco by its price.
This Spring Salad with Feta is the most delicious lunch for the season. With crunchy pieces of asparagus and soft tangy feta on top, it's the perfect balance of flavors and textures. You can enjoy it as a side dish or as a very fresh main course!
10MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
4
US / Metric
Snow Peas
1 2/3 cups
Snow Peas
Asparagus
15 stalks
Watercress
4 1/3 cups
Fennel Bulb
1/2
Thinly Sliced Fennel Bulb
Red Onion
1/2
Thinly Sliced Red Onion
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
White Wine Vinegar
2 Tbsp
White Wine Vinegar
Salt
1 pinch
Feta Cheese
2/3 cup
Feta Cheese
Ice
as needed
Ice
mixed with water for the ice bath
Nutrition Per Serving
VIEW ALL
Calories
288
Fat
24.0 g
Protein
8.7 g
Carbs
12.9 g
Add to plan
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Spring Salad with Feta
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Anna at SideChef
Content Creator. Bitten by curiosity bug. Obsessed with words. Fuelled by coffee. Powered by Google. Love cheese, chocolate, and cherries. Don’t judge your taco by its price.
Cooking InstructionsHide images
step 1
In a large pot filled with lightly salted boiling water, cook the Snow Peas (1 2/3 cups) for 2 minutes and Asparagus (15 stalks) for 5 minutes. Immediately transfer to a bowl of water mixed with Ice (as needed) once cooked.
step 2
Slice the asparagus into 2-3cm long batons.
step 3
In a small mixing bowl, add in Extra-Virgin Olive Oil (1/3 cup), White Wine Vinegar (2 Tbsp), Salt (1 pinch), and Ground Black Pepper (1 pinch), whisk to combine.
step 4
In a large mixing bowl, combine snow peas, asparagus, Watercress (4 1/3 cups), Fennel Bulb (1/2), and Red Onion (1/2) together, drizzle with dressing and toss to coat.
step 5
Crumble the Feta Cheese (2/3 cup) on top before serving.
Tags
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Gluten-Free
Lunch
Low-Carb
Shellfish-Free
Vegetarian
Spring
Side Dish
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