Description
This Green Spring Salad is a fresh, vibrant mix of seasonal greens, crisp vegetables, and a zesty lemon vinaigrette. Perfect for a light lunch or a refreshing side dish, it’s loaded with nutrients and flavor. A celebration of spring produce, this vegan and gluten-free salad is as beautiful as it is delicious. Keywords: green spring salad, vegan salad, seasonal salad, fresh spring vegetables, healthy plant-based salad.
Ingredients
Units
Scale
- 2 cups baby spinach
- 1 cup arugula
- 1 cup snap peas, trimmed and sliced
- 1/2 cup thinly sliced cucumber
- 1/4 cup radishes, thinly sliced
- 1/4 cup fresh herbs (mint, dill, parsley), chopped
- 1 avocado, diced
- Optional: toasted sunflower seeds or sliced almonds for crunch
- Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- In a large bowl, combine spinach, arugula, snap peas, cucumber, radishes, and herbs.
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
- Pour the vinaigrette over the salad and toss gently to combine.
- Top with diced avocado and seeds or nuts if using. Serve immediately.
Notes
- Add cooked quinoa or chickpeas for a protein boost.
- Swap lemon juice with apple cider vinegar for variation.
- Best enjoyed fresh but can be prepped a few hours ahead without the dressing.
Nutrition
- Calories: 180
- Sugar: 3g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
