Spring Pea + Asparagus Salad with Bulgur + Almonds 


Full of herbs and fresh green vegetables this is the perfect Spring salad!

The weather is starting to turn in Massachusetts and I couldn’t be happier– because I love spring vegetables, like this wonderfully herby spring pea + asparagus salad with bulgur and toasted almonds!

This salad is far from boring; crunch from toasted almonds, salty parmesan cheese, full of healthy nutrients that taste absolutely delicious with a tangy mustard dressing!

I hope you enjoy it as much as I do- it’s on repeat in my house!

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 8 oz fresh peas
  • 1 bunch fresh asparagus
  • 1/2 cup fresh parsley
  • 1/2 cup fresh dill
  • 1/2 cup fresh mint
  • 1/2 cup fresh bulgur, cooked
  • 1/2 cup toasted almonds
  • 1-2 large garlic cloves, minced
  • 1 large lemon, zested and juiced
  • 1.5 tbsp dijon mustard
  • 1 tbsp whole grain mustard
  • 1/3 cup + 2 tsp extra virgin olive oil
  • 4 oz shaved parmesan 
  • kosher salt, freshly ground black pepper, garlic granules


Cook the bulgur per package directions. Set aside.

Toast the almonds in a small frying pan over low heat. Add a little olive oil, the almonds, a pinch of garlic granules, kosher salt, and a few grinds of black pepper. Toast until golden; a few minutes, and remove from the heat.

Bring a pot of water to a boil. Add kosher salt to the pot and add the peas and asparagus. Cook for 3 minutes, drain, and place in a bowl filled with ice water to stop the cooking process.

Chop all the herbs + lemon zest. 

In a small bowl, whisk together the mustards, lemon juice, 1/3 cup olive oil, 1/2 tsp salt, and fresh cracked pepper.

In a large salad bowl, combine salad ingredients; the bulgur, peas, asparagus, herbs, and mustard dressing. Toss until salad ingredients are covered in dressing. Sprinkle with toasted almonds and shaved parmesan cheese. Serve and Enjoy!