Spring is a time for freshness, renewal, and vibrant flavors, making it the perfect season for a Spring Green Salad | Fresh Chopped Salad with Lemon Dressing. Nothing feels quite as delightful as sinking your fork into a bowl brimming with crisp greens, colorful veggies, and a zesty, herb-infused dressing that dances on your palate. This salad isn’t just a collection of fresh ingredients; it’s an experience! Each bite offers a delightful crunch, a burst of sweetness from cherry tomatoes, and that creamy touch from avocado. With easily accessible ingredients and a simple assembly, this salad is ready to be your go-to for warm-weather gatherings, picnics, or a healthy weeknight dinner.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

I remember the first time I tossed together a green salad like this one. It was a sunny afternoon, and I craved something refreshing after a long day. The vibrant greens sang of spring, and the thought of a lemony basil vinaigrette made my heart smile. From that day forward, I knew such a salad would fit into my regular recipe rotation, bringing joy not only to myself but to family and friends who gathered around my table. It’s truly amazing how something so simple could elicit such happiness. So, let’s celebrate the season with this tantalizing Spring Green Salad that’s sure to brighten your day!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, this salad makes healthy eating easy and impressively swift.
Irresistible Flavor: The combination of tangy lemon, fresh basil, and creamy avocado delivers a taste explosion.
Eye-Catching Appeal: With its vibrant colors from fresh ingredients, this salad is a feast for the eyes and perfect for entertaining.
Flexible Serving: Enjoy it as a side dish at barbecues, a light lunch, or a refreshing dinner on warm nights.
Diet-Friendly Options: This salad can easily be made gluten-free or vegan by swapping feta for a plant-based alternative.

Ingredients You’ll Need

6 cups organic spinach: A great base for your salad, packed with vitamins. Look for fresh, vibrant leaves for maximum flavor.
½ head red or green cabbage, shredded: Adds a crunchy texture and a beautiful pop of color. You can substitute with green kale if desired.
1 cup microgreens (or alfalfa sprouts): These tiny greens are nutrient-rich and add a slight earthy flavor. Feel free to use any sprouts you prefer!
¾ cup frozen peas, thawed: Sweet and tender, these peas are a fantastic source of protein. Fresh peas can substitute if in season.
1 cup cherry tomatoes, halved or quartered: Their natural sweetness pairs perfectly with the vinaigrette, and they add a delightful splash of color.
2 Persian cucumbers, sliced or roughly chopped: Crunchy and refreshing, they bring a crisp bite. Regular cucumbers can work in a pinch.
3 radishes, trimmed and chopped or sliced: A peppery crunch that brightens up the salad; try adding some daikon for variety.
¼ cup pickled red onions or very thinly sliced raw red onion: Sweet and tangy, these add a lovely depth. If you prefer milder flavors, opt for raw.
½ cup pitted Castelvetrano green olives, halved: Their buttery taste is simply marvelous, but black olives work great too if you have them on hand.
1 medium ripe avocado, sliced or chopped: Adds creaminess and healthy fats; don’t use unripe avocados as they won’t blend smoothly.
4 ounces crumbled feta or goat cheese: Provides a salty, tangy balance. For dairy-free, try a cashew cheese alternative.
¼ cup roasted and salted pistachios: Adds a crunchy element; if you’re allergic, pumpkin seeds could be a great substitute.
¼ cup roasted sunflower seeds: They bring an extra layer of crunch; use pepitas for a twist.
Kosher salt and freshly ground black pepper, to taste: Essential for seasoning; taste as you go for the best flavor.

For the lemon basil vinaigrette:

¼ cup fresh lemon juice: Bright and zesty, it’s the acid that lifts the flavors of your salad.
¼ cup olive oil: A fruity oil will enhance the overall richness. Feel free to use avocado oil for a different twist.
1 garlic clove, minced: Adds earthy flavor. A little goes a long way, so balance it to your taste.
1 teaspoon Dijon mustard: Helps emulsify the dressing and gives it a tangy kick. You could swap it with whole-grain mustard for a different flair.
1 teaspoon honey or sugar: Balances the acidity of the lemon and pairs wonderfully with the garlic. Maple syrup offers a vegan option.
4 basil leaves, finely chopped: Fresh basil adds an aromatic herbal note; you can use parsley if basil isn’t available.
Freshly ground salt and black pepper, to taste: Essential for bringing all the flavors together!

How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Make 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. Blend until well combined and emulsified. Taste it like a pro, adjusting salt and pepper as you go to create your perfect balance.

Prepare the spinach: Grab a large bowl and toss in 6 cups of organic spinach. Drizzle with half of the beautifully aromatic basil lemon vinaigrette. Gently toss to coat the leaves without tearing them. This step ensures every bite has a touch of flavor.

Layer the veggies: On top of your luscious spinach, arrange ½ head of shredded cabbage, 1 cup of microgreens, ¾ cup thawed peas, 1 cup of halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup of pickled onions, and ½ cup of halved olives. These colorful layers create a stunning visual representation of what’s in store.

Add the creamy element: Next, introduce 1 medium sliced avocado, spreading it across the vibrant vegetable bed. Its buttery texture will contrast beautifully with the other ingredients, making each bite a joy.

Sprinkle the finishing touches: Top your salad masterpiece with 4 ounces of crumbled feta or goat cheese, ¼ cup of roasted pistachios, and ¼ cup of roasted sunflower seeds. These elements add flavor and crunch that elevate your salad.

Season and serve: Finally, lightly season with kosher salt and freshly ground black pepper to taste. Serve with the remaining basil lemon vinaigrette on the side so guests can drizzle as desired. Enjoy the smiles around the table!

Storing & Reheating

For storage, keep any leftovers covered in an airtight container in the refrigerator for up to 3 days. If you need to store longer, omit avocados and dressings until serving to maintain freshness. Salad can last in the freezer for about 3 months, but note that texture may change after thawing. To refresh leftovers, simply give them a gentle toss and drizzle with a bit more dressing to revive flavors.

Chef’s Helpful Tips

Avoid over-dressing the salad; it’s better to serve with dressing on the side so the greens stay crisp.
For an extra layer of flavor, consider toasting your sunflower seeds and pistachios in a pan for a few minutes before adding them to the salad.
Try mixing in seasonal ingredients like asparagus or peas for a fun twist.
Always taste as you go to ensure your salad has the perfect seasoning balance before serving.

From vibrant colors to tantalizing flavors, this Spring Green Salad | Fresh Chopped Salad with Lemon Dressing is an experience to savor. Embrace the seasonal ingredients, feel free to get creative, and turn it into your own signature dish! You may find yourself wanting to whip it up time and time again, so gather your loved ones, share generously, and enjoy a slice of springtime bliss together!

Recipe FAQs

Can I make this salad in advance?

Absolutely! You can prepare all the ingredients a day ahead and store them separately in airtight containers. Combine just before serving for the freshest experience. Save the dressing until the last minute to keep the greens crisp.

How can I make this salad vegan?

This salad can easily be made vegan by omitting the cheese or substituting it with a plant-based feta. Additionally, ensure the Dijon mustard is free of any animal products.

What are some good substitute ingredients?

Feel free to swap any of the ingredients with what you have on hand. For instance, if you don’t have microgreens, consider using arugula or baby kale. Similarly, if you can’t find pistachios, walnuts or sliced almonds would work wonderfully!

How do I prevent avocados from browning?

To keep avocados fresh, squeeze a bit of lemon juice over the cut pieces; this helps slow down the browning process. If preparing a day in advance, store them separately until you’re ready to mix the salad.

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Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

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Author: Anna
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Salads
Method: Tossing
Cuisine: American

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Description

This fresh spring green salad combines tender spinach, vibrant veggies, and a zesty lemon vinaigrette. It’s a colorful, quick meal ideal for health-conscious food lovers looking for tasty homemade options.

Ingredients

Scale

6 cups organic spinach
½ head red or green cabbage, shredded
1 cup microgreens
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 vinaigrette by whisking together all ingredients in a small bowl until emulsified. Alternatively, blend them in a high-speed blender. Adjust seasoning to taste.
In a large bowl, combine spinach and drizzle with half of the vinaigrette, gently tossing to coat the leaves.
Layer the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
Top with crumbled feta or goat cheese, pistachios, and sunflower seeds.
Season with salt and pepper as desired.
Serve with the remaining vinaigrette on the side for guests.

Notes

For added crunch, consider adding toasted nuts or seeds.
Ensure vegetables are fresh for the best flavor.
Adjust the level of acidity in the vinaigrette by modifying the lemon juice amount.