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.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 4g
Sodium: 300mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 9g
Protein: 8g
Cholesterol: 12mg