Spring Green Salad is a vibrant and refreshing dish that celebrates the fresh, crisp flavors of seasonal greens and vegetables. This light and healthy salad is perfect for warmer weather, offering a mix of tender baby greens, crunchy radishes, asparagus, and peas, all tossed in a simple lemon vinaigrette. The combination of textures and the zesty dressing make it an ideal side dish for any meal or a refreshing main course when topped with grilled chicken or salmon. With its bright colors and fresh ingredients, this Spring Green Salad is a delicious way to enjoy the flavors of the season.
Ingredients
- 4 cups mixed baby greens (spinach, arugula, or spring mix)
- 1/2 cup fresh peas or thawed frozen peas
- 1/2 cup asparagus, blanched and cut into 1-inch pieces
- 4 radishes, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted sunflower seeds or sliced almonds (optional)
For the lemon vinaigrette:
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Blanch the asparagus: Bring a small pot of water to a boil and blanch the asparagus for 1-2 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the mixed baby greens, peas, asparagus, radishes, and red onion. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Serve: Sprinkle the salad with toasted sunflower seeds or sliced almonds if desired, and serve immediately.
This Spring Green Salad is a crisp, colorful, and healthy dish that highlights the best of seasonal vegetables, making it a perfect addition to any meal or a light, refreshing lunch!
