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Spring Colours Salad (vegan + gluten-free)

Whip up an easy evening meal with this light but nourishing vegan and gluten-free Spring Colours Salad featuring asparagus, radishes and sugar snap peas.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 2 people


For the salad

  • 1 small bunch of asparagus (about 16 medium stalks)
  • 1 small golden beet
  • 3 radishes
  • 1 large spring/green onion
  • 2 cups mixed greens (I love spinach and arugula/rocket)
  • ½ cup toasted walnuts

For the dressing

  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 6 tbsp olive oil (or you can use your favourite mix of oils – I like olive and flax)
  • Salt and pepper


  • To make the dressing, simply add all ingredients to a jar and shake vigorously for about 30 seconds. Set aside.
  • Trim the ends of the asparagus, then place them on a baking sheet.
  • Lightly brush with some of the dressing and place under the grill for about 3 minutes, until the colour is vibrant and they are starting to soften. (Asparagus cooks really quickly and it’s easy to overdo it! As soon as I see the colour change, I bite into a piece to check it’s softened, and then remove it from the grill.) Remove and set aside. 
  • Using a mandoline or sharp knife (a mandoline makes this MUCH easier and probably safer), very thinly slice the golden beet, radishes, spring onion and pear into a bowl with the greens and walnuts.
  • Slice the ends off the sugar snap peas. Turning them lengthways, slice along the length of each pea and add them to the salad bowl (this is a pretty way of doing it – but you can just slice the peas into chunks!). 
  • Add the asparagus to the salad bowl, drizzle the dressing over the top and mix all ingredients together. 
  • Serve in large bowls or on plates and enjoy.