Spinach & Samphire Spring Salad

When the days start to get a little lighter and brighter so does the food! Spring is just around the corner and already the weather is going from bitter cold to crisp and bright, next stop is baby lambs frolicking through fields and more daffodils than you can shake a mason jar at.

So with all that being said, I was craving a zingy fresh salad but with hearty ingredients seeing as we’re still quite a while away from that high-summer, plate full of lettuce stage. Veggies like asparagus and baby potatoes are a fantastic way to bulk up a salad without edging too much into ‘heavy meal’ territory. Paired with light and tasty components like samphire and cherry tomatoes, this Spring salad makes for the perfect lunch or light dinner or a great side salad if you’re looking to ramp up your side salad game by like 200%.

Perfectly tasty with or without the dressing, this is a pleasantly piquant and lively salad.


Spinach & Samphire Spring Salad

Serving Size: Serves 2(as a main) - 4(as sides)


  • 60g Baby Leaf Spinach
  • 115g Samphire
  • 2-3 Baby Potatoes
  • 6 Asparagus Spears
  • 2 Small Cloves Garlic
  • A drizzle of Extra Virgin Olive Oil
  • A pinch of ground black pepper
  • 10 Cherry Tomatoes
  • 3 Spring Onions (Scallions)
  • 100g Baby Broad Beans
  • For The Dressing
  • 1/2 Handful Fresh Parsley
  • Juice of 1 Lemon
  • 1/2 Small Avocado
  • 1 Shallot
  • 1 Clove Garlic
  • Sprinkle of Salt
  • 1Tbsp Apple Cider Vinegar
  • 1 Tbsp Water
  • 1Tbsp Coconut Sugar


  1. Cut the baby potatoes into halves or quarters and boil for 20-25 minutes (or until softened and cooked)
  2. Once cooked, place the potatoes to one side to cool
  3. Cut the asparagus spears in half, place them on a griddle or in a pan and drizzle them with a splash of Extra Virgin Olive Oil
  4. Finely chop the 2 cloves of garlic and sprinkle them over the asparagus along with a sprinkle of finely ground black pepper then cook on a medium heat for around 3-5 minutes. (Play it by eye depending on the thickness of your asparagus, you want to avoid floppy asparagus and maintain the crunch)
  5. Once cooked, place the asparagus to one side to cool
  6. Chop the cherry tomatoes into halves and put them into the same pan that was used for the asparagus. Heat very gently for 2 minutes just until softened
  7. Place tomatoes to one side to cool
  8. Cook the broad beans in boiling water for 2-4 minutes (depending if you used fresh or frozen beans)
  9. Once cooked, immediately place the beans into ice water to cool and remove and discard the translucent shells from the beans
  10. Place the samphire into a pan of boiling water for 1-2 minutes then remove and place into ice water to retain some crispiness
  11. Remove the tops and tails from the spring onion and slice into centimetre long slices
  12. Place all of the prepared ingredients into a large salad bowl with the spinach and toss, allowing the little oil from the asparagus and the moisture from the tomatoes to lend themselves to the other ingredients
  13. Enjoy as it is or with the optional tangy dressing below
  14. For The Dressing
  15. Place all of the dressing ingredients into a high speed blender and blend until smooth. The consistency may remain thick but if you prefer a slightly thinner dressing with less of a punch, just add a little more water.
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