Name: Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Healthy
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

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

Scale

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

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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