I like preparing this bright and refreshing spring salad whenever I want something crisp, vibrant, and full of seasonal flavor. Everything Spring Green Salad combines tender greens, crunchy vegetables, creamy avocado, and fresh herbs, all tossed in a fragrant basil lemon vinaigrette. The salad feels light yet satisfying, making it perfect for lunches, side dishes, or a fresh starter for dinner.
Why You’ll Love This Recipe
I love how this salad highlights the fresh flavors of spring produce while staying incredibly simple to prepare. The mixture of textures makes every bite interesting, from crisp cucumbers to creamy avocado and tender greens. The basil lemon vinaigrette adds a zesty, herbaceous brightness that ties everything together beautifully.
I also appreciate how versatile the recipe is. I can serve it as a light meal on its own, pair it with grilled dishes, or bring it to gatherings when I want something colorful and fresh on the table.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups mixed spring greens 1 cup baby spinach 1 cup arugula 1 cup snap peas, thinly sliced 1 cup cucumber, thinly sliced ½ cup radishes, thinly sliced 1 avocado, sliced ¼ cup green onions, thinly sliced ¼ cup fresh basil leaves, chopped ¼ cup toasted almonds or sunflower seeds ¼ cup crumbled feta cheese (optional)
For the Basil Lemon Vinaigrette:
⅓ cup extra virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon lemon zest 2 tablespoons fresh basil, finely chopped 1 teaspoon honey or maple syrup 1 small garlic clove, minced ¼ teaspoon salt ¼ teaspoon black pepper
directions
I begin by preparing all the vegetables. I wash and dry the greens thoroughly, then place the spring greens, spinach, and arugula into a large salad bowl.
Next, I add the sliced snap peas, cucumber, radishes, and green onions to the bowl. I gently toss the vegetables with the greens so everything is evenly distributed.
I arrange the sliced avocado over the top and sprinkle in the chopped basil, toasted almonds or sunflower seeds, and feta cheese if I decide to include it.
To make the vinaigrette, I whisk together the olive oil, lemon juice, lemon zest, chopped basil, honey, minced garlic, salt, and black pepper in a small bowl until the dressing becomes smooth and well combined.
I drizzle the basil lemon vinaigrette over the salad just before serving and gently toss everything together so the dressing coats the greens without crushing the avocado.
I sometimes add grilled chicken, shrimp, or chickpeas when I want the salad to be more filling. These additions turn the dish into a satisfying main course.
I also like swapping the feta for goat cheese or shaved parmesan for a slightly different flavor profile.
For extra crunch, I occasionally include toasted pumpkin seeds or chopped pistachios. When I want a sweeter contrast, I add thinly sliced green apples or fresh strawberries.
storage/reheating
I prefer storing the salad components separately from the dressing when possible. The greens stay crisp much longer this way. I keep the vegetables and greens in an airtight container in the refrigerator for up to 2 days.
If the salad is already dressed, I store it in the refrigerator and eat it within 24 hours for the best texture.
Since this is a fresh salad, reheating is not necessary.
FAQs
Can I make the vinaigrette ahead of time?
I often prepare the basil lemon vinaigrette up to 3 days in advance. I store it in a sealed jar in the refrigerator and shake it well before using.
What greens work best for this salad?
I like using a mixture of spring greens, spinach, and arugula. The combination gives the salad a balanced flavor with both mild and peppery notes.
Can I make this salad vegan?
I simply omit the feta cheese or replace it with a plant-based alternative. The vinaigrette already works well for a vegan version when I use maple syrup instead of honey.
How do I keep avocado from browning?
I slice the avocado right before serving. The lemon vinaigrette also helps slow the browning once it is tossed with the salad.
What can I serve with this salad?
I enjoy serving it alongside grilled chicken, roasted salmon, or a simple pasta dish. It also works well as a fresh starter for larger meals.
Conclusion
I enjoy making Everything Spring Green Salad with Basil Lemon Vinaigrette whenever I want a light, colorful dish that celebrates fresh ingredients. The combination of crisp vegetables, tender greens, and bright citrus dressing creates a salad that feels both refreshing and satisfying. It is an easy recipe that fits beautifully into everyday meals or special gatherings.
A bright, crisp spring salad made with tender greens, fresh vegetables, creamy avocado, herbs, and a zesty basil lemon vinaigrette.
Ingredients
4 cups mixed spring greens
1 cup baby spinach
1 cup arugula
1 cup snap peas, thinly sliced
1 cup cucumber, thinly sliced
1/2 cup radishes, thinly sliced
1 avocado, sliced
1/4 cup green onions, thinly sliced
1/4 cup fresh basil leaves, chopped
1/4 cup toasted almonds or sunflower seeds
1/4 cup crumbled feta cheese (optional)
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons fresh basil, finely chopped
1 teaspoon honey or maple syrup
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Wash and dry the spring greens, baby spinach, and arugula thoroughly, then place them in a large salad bowl.
Add the sliced snap peas, cucumber, radishes, and green onions to the bowl and gently toss to combine.
Arrange the sliced avocado on top, then sprinkle with chopped basil, toasted almonds or sunflower seeds, and feta cheese if using.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, finely chopped basil, honey or maple syrup, minced garlic, salt, and black pepper until smooth and well combined.
Drizzle the basil lemon vinaigrette over the salad just before serving and gently toss to coat without crushing the avocado.
Serve immediately.
Notes
For a vegan version, omit the feta cheese and use maple syrup instead of honey.
You can make the vinaigrette up to 3 days ahead and store it in a sealed jar in the refrigerator.
Store the salad components separately from the dressing for the best texture.
If already dressed, the salad is best eaten within 24 hours.
Add grilled chicken, shrimp, or chickpeas to turn this salad into a more filling main dish.
Goat cheese or shaved parmesan can be used instead of feta.
Toasted pumpkin seeds or pistachios make great alternatives to almonds or sunflower seeds.
