Green Goodness Spring Salad

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Green summer salad with halloumi cheese, garlic mushrooms, asparagus, and arugula

Green Goodness Spring Salad

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


This fresh and flavorful salad is packed with tasty greens and crispy shiitake mushrooms that will have you celebrating the sunshine and dining al fresco all summer long.


  • 28 oz (227g) package shiitake mushrooms, stems removed and sliced
  • 2 tbsp olive oil, divided
  • 8 oz sugar snap peas
  • 1 bunch asparagus, trimmed and cut into 1” pieces
  • 2 stalks celery, thinly sliced
  • 4 cups arugula
  • 1 package halloumi cheese, ½” sliced

Lemon Vinaigrette:

  • Juice from 2 lemons
  • ⅔ cup olive oil
  • ¼ cup dill, finely chopped
  • ¼ tsp each salt and pepper


  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shiitake mushrooms; saute until slightly crispy, 5-8 minutes, remove from pan.
  2. Prepare a large bowl of ice water. Bring a medium pot of water to a boil; ​​blanch the snap peas and asparagus for 1-2 minutes; drain and place in ice water. Once cooled, thinly slice the snap peas on a diagonal.
  3. In a medium saute pan heat remaining olive oil over medium. Add sliced halloumi cheese and cook 2 minutes, flip and cook another 2 minutes; removed from pan and set aside.


  1. In a jar fitted with a lid add dressing ingredients; shake until emulsified; adjust salt and pepper to taste.

To Assemble

  1. Top arugula with snap peas, asparagus, cucumber, mushrooms, and feta. Drizzle with the Lemon Vinaigrette. Serve.