Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Bright, fresh, and vibrant, the Spring Green Salad with Basil Lemon Vinaigrette invites you to savor the essence of springtime in every bite. This delightful salad brings together a variety of textures, from the crisp crunch of fresh cucumbers and radishes to the tender sweetness of thawed peas. With striking green hues from organic spinach and a hint of purple from red cabbage, it’s truly a feast for the eyes. This salad not only looks good but bursts with flavor thanks to the zesty basil lemon dressing that ties everything together beautifully.
Table of Contents
I first experienced the charm of this salad at a family barbecue last spring. As the warm sun kissed our faces, I felt drawn to this bowl of color, a refreshing joy among the usual heavy fare. With a perfect balance of nutrients and flavors, it quickly became a staple at our gatherings. Whether you’re prepping for a simple lunch or looking for a crowd-pleaser at your next event, this easy-to-make submission will undoubtedly impress. You’ll want to share this with everyone!
Why You’ll Love This Recipe
- Simple & Quick: Perfect for those busy days, ready to serve in just 30 minutes.
- Irresistible Flavor: Each ingredient blends seamlessly, offering a refreshing and fulfilling taste.
- Eye-Catching Appeal: Vibrant colors and textures make it a stunning centerpiece for any table.
- Flexible Serving: Ideal as a light lunch, side dish for dinner, or even a picnic favorite.
- Diet-Friendly Options: Easily adaptable for gluten-free and vegetarian diets.
Ingredients You’ll Need
- 6 cups organic spinach: The leafy base that adds nutrient-rich greens to your plate. Look for fresh, vibrant leaves.
- ½ head red or green cabbage, shredded: Adds a crunchy texture and a pop of color. You can substitute with Napa cabbage for a more tender option.
- 1 cup microgreens (or alfalfa sprouts): These tiny powerhouses bring a burst of flavor. If unavailable, feel free to skip or add baby arugula instead.
- ¾ cup frozen peas, thawed: Sweet and soft, peas are a delightful spring addition. Fresh peas can be used in place of frozen if available.
- 1 cup cherry tomatoes, halved or quartered: Their vibrant color and natural sweetness brighten up the salad. Grape tomatoes work fine too!
- 2 persian cucumbers, sliced or roughly chopped: Crisp and refreshing, these add crunch. Regular cucumbers can be a substitute; just remove the seeds for less watery salad.
- 3 radishes, trimmed and chopped or sliced: Spicy and crispy, they give an extra layer of flavor. Daikon radish could be used for a milder taste.
- ¼ cup pickled red onions or very thinly sliced raw red onion: They enhance the subtle sweetness of other ingredients. You can skip them for a milder version.
- ½ cup pitted castelvetrano green olives, halved: Their buttery taste compliments the salad. Kalamata olives make a wonderful substitute with a bolder flavor.
- 1 medium ripe avocado, sliced or chopped: Creamy richness that brings it all together. Feel free to choose a different creamy element, such as a handful of roasted nuts.
- 4 ounces crumbled feta or goat cheese: Provides a tangy bite and creamy texture. If dairy-free, try cashew cheese for a similar effect.
- ¼ cup roasted and salted pistachios: Crunchy and fun, pistachios provide texture. Almonds or walnuts can serve as a different nutty topping.
- ¼ cup roasted sunflower seeds: Their nutty flavor enhances crunch. Pumpkin seeds can be a pleasant alternative as well.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning to elevate your flavors.
For the lemon basil vinaigrette:
- ¼ cup fresh lemon juice: Bright and tangy, it forms the salad’s zesty dressing. Freshly squeezed juice is recommended for optimal flavor.
- ¼ cup olive oil: This rich oil binds the vinaigrette and elevates all the flavors. Extra virgin olive oil is a crowd favorite.
- 1 garlic clove, minced: Adds depth and a hint of spice. If you’re not a raw garlic fan, you can use garlic powder for a milder profile.
- 1 teaspoon Dijon mustard: It stabilizes the vinaigrette and adds a subtle tang. Yellow mustard can work as a substitute in a pinch.
- 1 teaspoon honey or sugar: A hint of sweetness balances the acidity. Use maple syrup for a vegan alternative.
- 4 basil leaves, finely chopped: Fresh basil contributes aromatic flavor and fragrance. If you don’t have fresh basil, a pinch of dried basil will still bring in that essence.
- Freshly ground salt and black pepper, to taste: Enhances the overall flavor, particularly when balanced with the acidic lemon.
How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Prepare the vinaigrette: In a small bowl, whisk together ¼ cup fresh lemon juice, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 4 finely chopped basil leaves until it’s well combined and emulsified. Taste and adjust the salt and pepper as needed for your palate.
Toss the spinach: Take a large bowl and add 6 cups of organic spinach. Drizzle half of the basil lemon vinaigrette over the leaves and toss lightly using your hands to ensure even coating. This not only flavors the spinach but also prevents wilting.
Layer the toppings: Next, arrange ½ head of shredded cabbage, 1 cup of microgreens, ¾ cup of thawed peas, 1 cup of halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup of pickled red onions, ½ cup of halved olives, and 1 diced avocado lovingly atop the spinach ensemble. Take your time; aesthetically arranging the toppings elevates the whole experience.
Sprinkle on cheese and nuts: Crumble 4 ounces of feta or goat cheese over the top, followed by ¼ cup of roasted pistachios and ¼ cup of roasted sunflower seeds. This finish adds creaminess and crunch, creating a medley of exquisite textures.
Season and serve: Finally, season generously with kosher salt and freshly ground black pepper to taste. Serve the remaining vinaigrette on the side, allowing everyone to customize their salad drizzles as desired.
Storing & Reheating
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep the vinaigrette separate and drizzle it just before serving to maintain the crispness of the vegetables. If you want to freeze it, consider freezing the dressing separately; the salad won’t hold up well in the freezer for more than 3 months. Reheat the vinaigrette gently in a saucepan if desired, but salads are typically best enjoyed cold.
Chef’s Helpful Tips
- Be gentle when tossing the salad to preserve the delicate spinach leaves. Overmixing can lead to wilting.
- Always taste your vinaigrette after combining; a dash more salt or a little more honey can transform the flavor profile.
- If prepping ahead, consider cutting your hardy vegetables like cucumbers and radishes, but keep leafy greens and delicates like avocado for last-minute assembly.
- Experiment with different cheeses to find your perfect pairing. Goat cheese, feta, or even a vegan option can change the entire experience.
- For added protein, consider including grilled chicken or chickpeas for a more substantial meal.
This Spring Green Salad with Basil Lemon Vinaigrette is not only a delicious option but also a colorful celebration of the season. The crunch of fresh veggies paired with the creamy avocado and tangy cheese makes it impossible to resist. It’s loaded with flavor and nutrients—what’s not to love? Feel free to try different ingredient combinations, discover what makes you happiest, or share it with friends and family. Your table is waiting for this spectacular salad!
Recipe FAQs
Can I make this salad ahead of time?
Yes! You can prepare the salad ingredients a day in advance and store them separately in the fridge. Just remember to keep the dressing distinct until you’re ready to serve to prevent wilting.
What can I substitute for basil in the dressing?
If basil is not your favorite or you don’t have any on hand, fresh parsley or arugula can be delightful alternatives. They bring unique flavors that complement the lemon well.
How can I make this salad vegan?
To make it vegan, simply omit the cheese or replace it with a plant-based cheese alternative. Ensure honey is replaced with maple syrup or agave to keep the dressing vegan-friendly as well.
What are some other toppings I can add?
Feel free to get creative! Consider adding roasted chickpeas for protein, quinoa for an upgraded texture, or seasonal fruits like strawberries or mandarin slices for a sweet twist.
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📖 Recipe Card
Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salads
- Method: No-cook
- Cuisine: Healthy
Description
Enjoy a delightful Spring Green Salad bursting with flavors from fresh vegetables and a tangy lemon basil vinaigrette. This salad is perfect for a quick dinner or a healthy lunch, making it an ideal choice for anyone seeking a delicious homemade meal.
Ingredients
- 6 cups organic spinach
- ½ head red or green cabbage, shredded
- 1 cup microgreens (or alfalfa sprouts)
- ¾ cup frozen peas, thawed
- 1 cup cherry tomatoes, halved or quartered
- 2 persian cucumbers, sliced or roughly chopped
- 3 radishes, trimmed and chopped or sliced
- ¼ cup pickled red onions or very thinly sliced raw red onion
- ½ cup pitted castelvetrano green olives, halved
- 1 medium ripe avocado, sliced or chopped
- 4 ounces crumbled feta or goat cheese
- ¼ cup roasted and salted pistachios
- ¼ cup roasted sunflower seeds
- kosher salt and freshly ground black pepper, to taste
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey or sugar
- 4 basil leaves, finely chopped
- freshly ground salt and black pepper, to taste
Instructions
- Prepare the basil lemon vinaigrette by whisking all ingredients in a small bowl until well blended and smooth, or use a high-speed blender for convenience. Adjust seasoning as desired.
- In a large mixing bowl, add the spinach and drizzle with half of the vinaigrette, then toss gently until the leaves are coated.
- Layer the shredded cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
- Top the salad with crumbled feta or goat cheese, roasted pistachios, and sunflower seeds.
- Season with salt and pepper according to your taste.
- Serve the salad with the remaining vinaigrette on the side, allowing guests to add more as they prefer.
Notes
For added crunch, consider using toasted nuts or seeds as a topping.
Feel free to mix in other seasonal vegetables like bell peppers or carrots for variety.
This salad can be prepared a few hours ahead but is best served fresh to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg
