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Spring Salad with Shaved Asparagus

  • Author: Samantha Shue
  • Total Time: 15 minutes
  • Yield: 6 1x


A light, and crisp salad perfect for Easter and springtime. Served with a buttermilk dill dressing for a delicious lunch or dinner.



Spring Salad

  • 5 oz spring lettuce
  • 4 stalks of asparagus, ends trimmed and shaved into thin strips with a vegetable peeler
  • 6 radishes, sliced thin
  • 4 hard-boiled eggs, sliced in half lengthwise
  • 4 oz goat cheese, crumbled

Buttermilk Dill Dressing

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 lemon, zest, and juice
  • 3 tbsp fresh dill, chopped
  • 1 tsp garlic powder
  • 34 dashes hot sauce (I used Louisiana Hot Sauce)
  • kosher salt and freshly cracked black pepper, to taste


  1. For the dressing: In a small mixing bowl, combine the sour cream, buttermilk, lemon zest, and lemon juice in a bowl. Whisk together until smooth.
  2. Stir in the chopped fresh dill, garlic powder, and hot sauce. Salt and pepper to your liking. Set aside until ready to use.
  3. Make the salad: Arrange the lettuce leaves on a platter or large plate.
  4. Arrange the rest of the ingredients on top of the lettuce. Season with salt and freshly cracked black pepper.
  5. Drizzle with the buttermilk dill dressing just before serving. Enjoy!
  • Prep Time: 15 minutes
  • Category: Salad

Keywords: Easter Recipe, Greens, Healthy Salad, low carb, Salads