Description
Celebrate the season with this vibrant Spring Harvest Salad, packed with fresh greens, crisp vegetables, and a tangy lemon-herb vinaigrette. Perfect for lunch, a light dinner, or a colorful side at your spring gatherings. It’s refreshing, healthy, and bursting with seasonal flavor. Keywords: spring salad, healthy spring recipes, seasonal salad
Ingredients
Units
Scale
- For the Salad:
- 4 cups mixed spring greens (arugula, spinach, baby kale)
- 1 cup sliced radishes
- 1 cup thinly sliced cucumber
- 1 cup blanched asparagus, cut into 2-inch pieces
- 1/2 cup fresh peas or thawed frozen peas
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup chopped toasted almonds or pistachios
- For the Lemon-Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper, to taste
Instructions
- In a large salad bowl, combine spring greens, radishes, cucumber, asparagus, peas, and red onion.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, parsley, salt, and pepper until emulsified.
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Top with crumbled cheese and toasted nuts before serving.
Notes
- Substitute goat cheese with vegan cheese or omit for a dairy-free option.
- Add grilled chicken or tofu for extra protein.
- Make the vinaigrette ahead and store in the fridge for up to 5 days.
- Store leftover salad (without dressing) in the fridge for 1-2 days.
- Details
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
