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spring salad with asparagus, watercress and radish

Watercress, radish and asparagus salad

Perfectly seasonal, this tasty radish, watercress and asparagus salad makes the most of spring ingredients. Served with a lemony dressing.
Course Salad
Cuisine British
Keyword asparagus salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 181kcal


  • 200 g asparagus* cut into three on the diagonal
  • 150 g radishes topped and tailed and thinly sliced
  • 2 spring onions finely chopped
  • 100 g watercress
  • Small handful flat leaf parsley finely chopped

For the dressing

  • 2 tablespoons olive oil
  • 1 lemon juiced
  • salt and pepper


  • Cook the sliced asparagus in a pan of boiling water until just soft, or in a covered frying pan over a low heat with two tablespoons of water until soft. Drain and allow to cool.
  • Mix with the watercress, radish, spring onions and flat leaf parsley.
  • Beat together the olive oil and lemon juice and season with salt and pepper.
  • Drizzle over the salad and serve.


  1. Discard the thick ends of your asparagus spears if they're thick and woody.
  2. Nutritional information is approximate and is intended as a guide only.


Calories: 181kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 55mg | Potassium: 650mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2488IU | Vitamin C: 69mg | Calcium: 126mg | Iron: 3mg