Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 8mg
