Description
A vibrant and refreshing spring salad featuring tender greens, crisp vegetables, creamy avocado, and a bright citrus vinaigrette. Perfect as a light lunch or seasonal side dish.
Ingredients
Scale
- 4 cups mixed spring greens (arugula, baby spinach, tender lettuce)
- 1 cup sugar snap peas, strings removed
- 8–10 radishes, thinly sliced
- 1 cucumber, thinly sliced
- 1/2 cup fresh herbs (mint, dill, chives), roughly chopped
- 1/4 cup edible flowers (optional)
- 1 avocado, sliced
- 2 tablespoons toasted pine nuts or sliced almonds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange juice
- 1/2 teaspoon honey or maple syrup
- 1 small shallot, minced
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Wash and thoroughly dry all greens. Tear larger leaves into bite-sized pieces and place in a large bowl.
- Thinly slice radishes and cucumber. Remove strings from sugar snap peas and leave whole or slice diagonally.
- In a small bowl, whisk together olive oil, lemon juice, orange juice, honey (or maple syrup), minced shallot, Dijon mustard, salt, and pepper until emulsified.
- Add prepared vegetables to the bowl of greens.
- Drizzle half of the dressing over the salad and toss gently. Add more dressing as needed.
- Top with sliced avocado, chopped fresh herbs, toasted nuts, and edible flowers if using.
- Serve immediately for best freshness and texture.
Notes
- Ensure greens are completely dry before dressing to avoid sogginess.
- Dress the salad just before serving to maintain crisp texture.
- For a vegan version, use maple syrup instead of honey.
- Add grilled chicken, chickpeas, quinoa, or feta for extra protein.
- Store undressed components separately for up to 3 days.
Nutrition
- Serving Size: 1 serving (side)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg