There’s a sweet spot in spring when fresh fava beans finally show up in your CSA box and arugula is at its peppery peak. That’s when this salad earns its place on the table. It doesn’t take much—just a handful of thoughtfully chosen ingredients and a lemony vinaigrette that ties everything together. It’s crisp, bright, and balanced, with a contrast of flavors and textures that keeps each bite interesting.
Fava beans are one of those ingredients that feel a little special, especially when you take the time to prep them properly. Blanched and shelled, they bring a creamy texture that complements the sharpness of radish and the nutty depth of shaved parmesan. Tossed over a bed of arugula with a vinaigrette that leans hard on lemon, it’s the kind of dish that delivers freshness without fuss.
This salad works beautifully on its own, especially as a light lunch, but it also plays well with others. The flavor profile is flexible, the ingredients are forgiving, and it’s easy to double or adjust to fit whatever you’ve got going on in your kitchen that day.
Customizing This Dish
- Fava Beans: Don't have fresh fava beans? Shelled edamame or fresh peas make solid stand-ins. Broad beans work too, though they’re a bit starchier.
- Arugula: Substitute with baby kale, watercress, or even a spring mix if arugula’s sharp bite isn’t your thing.
- Radishes: Try thinly sliced fennel or cucumber for a milder crunch, or swap in pickled red onions for a tangy twist.
- Parmesan: A firm aged cheese like Pecorino Romano or Manchego brings a similar salty, umami-rich kick.
What to Serve With It
This salad pairs especially well with grilled chicken or fish, making it a strong side for a spring cookout. For a vegetarian option, serve it next to a frittata or a tart filled with leeks, goat cheese, or mushrooms. Add a crusty loaf of sourdough or a slice of focaccia and you’ve got a simple, satisfying meal that makes the most of the season’s best.
Spring Fava Bean and Arugula Salad
For the Salad
- 4 cups arugula
- 1 cup fresh fava beans, shelled
- 4 radishes, thinly sliced
- ¼ cup shaved Parmesan
- ¼ cup toasted almonds or pine nuts
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh mint
- Salt and freshly ground black pepper, to taste
- Bring a small pot of water to a boil. Add shelled fava beans and cook for 2–3 minutes until bright green and tender. Drain and transfer to an ice water bath to cool. Once cooled, remove the outer skins by gently squeezing each bean.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, parsley, and mint. Season with salt and black pepper to taste.
- In a large bowl, combine arugula, blanched fava beans, and sliced radishes. Drizzle with the lemon herb dressing and toss gently to coat. Sprinkle with shaved Parmesan and toasted almonds or pine nuts.
- Plate the salad and enjoy immediately as a light spring appetizer or side dish.
