Step-by-Step Instructions

Step 1 – prep and roast Asparagus spears

• Preheat oven to 200°C / 400°F
• Trim the bottom inch from the asparagus spears and add them to a pan with a splash of olive oil. Season to taste with some salt and pepper and bake for 13-15 minutes (the ends should just start to blacken and crisp up). 

Step 2 – Prepare Salad ingredients

• Wash lettuce leaves and cut into strips lengthways (along the spine of the lettuce leaf). Arrange on a large plate or serving platter. 
• Use a peeler to slice the cucumber into strips lengthways. Arrange the cucumber strips on the plate with the lettuce.
• Rinse and cut the broccoli into bite-sized pieces, and arrange around the plate.
• Rinse the green beans and trim the stalks and tips. Arrange on top of the other ingredients (note: we love the crunch of raw green beans, if you prefer a softer texture, boil the beans for 2 minutes before plating them). 
• Slice a few pink radishes into thin rounds and arrange around the plate. 
• Once the asparagus has cooled, cut it into small 2 inch pieces and add on top of the salad ingredients. 
• Sprinkle a few capers over the top. 

Step 3 – Prepare the salad dressing

• Squeeze some fresh lemon juice into a small bowl (remove any seeds that may fall in). Add some olive oil and give it a little stir. 
• Add the Jerez sherry vinegar and Dijon mustard, and season to taste with salt and pepper.
• Give everything a good mix, aim for a smooth texture.
• Drizzle dressing onto the salad. 

Step 4 – Garnish and Serve

• Garnish with some crumbled blue cheese and season to taste with some salt and pepper.

Cooking tips

• The dressing is very flavorful as is, but if you’re looking for extra tang, add a little more fresh lemon juice and a dash more Dijon mustard. Optimally, use freshly squeezed lime juice instead of lemon juice for an extra tangy flavor. 
• If you are short on time and looking to make a ‘quick’ version of this salad, omit the asparagus and you’ll have a Spanish green salad ready in under 10 minutes.

Origin of this Spanish Green Salad Recipe

This is an original recipe of mine that draws inspiration from a few different recipes and ingredients. 

First and foremost, the ‘green’ element comes from wanting a simple and easy-to-make salad that will contrast with the classic and vibrant red Spanish Tomato Salad – Ensalada de Tomate

These two salads look great together on the table and offer a variety of flavors. 

Second – Asparagus and Blue cheese! I have been experimenting with different ways to use green and white asparagus for a while now (check out our White Asparagus with Blue Cheese and Fennel recipe), and come asparagus season (April to June) it’s time to make the most of this amazing vegetable! 

More asparagus recipes:

• ​​Roasted asparagus wrapped in Serrano ham (easy tapas recipe)
• Oven-baked cod fish with asparagus and cherry tomatoes
• Oven Roasted Asparagus (Vegan)
• Asparagus Tortilla

I love roasted asparagus as it enhances the flavor of the asparagus, especially when roasted with a splash of olive oil and some good quality salt (I love using lots of lovely Maldon Sea Salt). The salty, slightly caramelized asparagus spears are incredible when they top the salad and work very well indeed with the addition of blue cheese! 

Green Salad Ingredients and Substitutions

OK, now this may seem pretty obvious, but when it comes to making a green salad, any veg that is green will work. For this recipe, I opted for a bed of lettuce, but feel free to substitute the lettuce for fresh spinach or any other favorite green. 

Beans and Broccoli

For crunch, I recommend using green beans. I used long green beans and just trimmed off the ends, but you could also use snow peas, or any other green bean. 

For extra crunch, I added some raw broccoli. Broccoli is super easy to prepare and creates lots of texture and plenty of crunch. 

Cucumber

Of course, cucumber is great for some freshness in any salad. I used around half of an English cucumber. I simply peeled it and then kept peeling to make thin slices. You could also cut it into rounds or slices if you like. 

Radishes

I love adding some finely sliced rounds of pink radish to any salad I make. They are crisp, refreshing, and have a subtle bite that is milder than red onion. If using radishes, be sure to slice them very fine, as they tend to overpower the flavors of a salad if served in large pieces. 

Salad Dressing

I make this salad dressing for a majority of the salads here at the Spanish Radish HQ. It’s easy to make, takes under two minutes to prepare, and tastes great. Simplicity is the key to this salad dressing, and it uses just 5 ingredients: olive oil, lemon juice, Jerez sherry vinegar, Dijon mustard, and seasoning. 

The result is a tangy dressing with just a little heat from the mustard that coats the salad ingredients and gives plenty of flavor. The dressing is best when used in moderation.

Is This Recipe Healthy? 

This Spanish Green Salad recipe is quite healthy overall, especially as a salad. Here’s a breakdown of its nutritional qualities:

✅ Healthy Aspects

1. High in Vegetables

• Asparagus, romaine, green beans, cucumber, broccoli, radish: all are nutrient-dense, low-calorie, and rich in fiber, vitamins (like C, K, and folate), and antioxidants.

2. Healthy Fats

• The extra virgin olive oil provides monounsaturated fats, which support heart health and help absorb fat-soluble vitamins. 
• Read more about the health advantages of extra virgin olive oil (EVOO) in this guide: Olive oil nutrition facts and how it can benefit your health.

3. Low in Refined Carbs and Sugars

• No processed sugars or high-glycemic ingredients are included.

4. Flavor Without Excess Calories

• Ingredients like capers, Dijon mustard, and vinegar add flavor without many calories.

⚠️ Things to Keep in Mind

1. Blue Cheese

• 30g (~1 oz.) is a small portion, but blue cheese is high in saturated fat and sodium. It’s fine in moderation, especially in a plant-based dish like this.
• If you’re watching sodium or fat intake, you could reduce the amount or swap for a lighter cheese like feta or goat cheese.

2. Dressing Portions

• Depending on how much olive oil is used, calories can add up quickly. A standard tablespoon of olive oil = ~120 kcal.
• Using a light hand or measuring the oil can help control total fat and calorie intake.

Nutrition Facts

(based on 6 servings per salad)

Notes:

• Very low in calories, fat, and carbs — suitable for weight management.
• Good fiber content: 8.1% of the daily value per serving.
• Protein is modest, as expected in a plant-based salad with a small amount of cheese.

More Spanish Salad Recipes

• Spanish Tomato Salad
• Med Chickpea Tuna Salad
• Shrimp Avocado Salad
• Tomato and Sardine Salad
• Mediterranean Rainbow Salad
• Butter Bean Salad
• Seafood Pipirrana Salad
• Cucumber Salad
• Jamon Iberico Salad

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