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A bowl of mixed greens salad with sliced avocado, cucumbers, feta cheese, nuts, seeds, and a fork on the side.
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Spring Salad

Fresh, crisp spring salad tossed with a zesty homemade lemon vinaigrette for the perfect balance of bright and refreshing seasonal flavors.
Course Salad
Cuisine American
Keyword Spring Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 700kcal
Author Katie Cooksey

Equipment

Ingredients

  • 5 oz spring mix lettuce baby greens, baby spinach, arugula, radicchio, etc. (or any lettuce of your choice) - chop larger pieces if needed
  • 1/2 oz basil leaves fresh, chiffonade
  • 1/2 cup peas fresh or frozen, thawed
  • 1 English cucumber sliced
  • 1/4 cup green onion white and green parts, diced on an angle
  • 1 cup carrot grated
  • 5 large radishes sliced
  • 12 thin asparagus spears** diced into 1 to 1 1/2 inch pieces on an angle
  • 7.5 oz garbanzo beans rinsed and drained, about 1/2 can
  • 1 large avocado sliced
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds
  • 1/4 cup goat cheese crumbled

for the dressing (makes about 1 cup)-

  • 1 clove garlic
  • zest of 1 lemon
  • 3 tablespoons lemon juice freshly squeezed (about 1 lemon)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly cracked + more for serving
  • 3/4 cup extra virgin olive oil
US Customary - Metric

Instructions

to toast the almonds-

  • Heat a small dry pan (no oil) over medium heat. Add the sliced almonds in a single layer.
    Sliced almonds scattered on a copper-colored frying pan.
  • Swirl the pan every 15–30 seconds to prevent burning. Watch for color change - they will turn a light golden brown and smell fragrant in 3–5 minutes.
  • Remove and transfer to a plate to cool completely.
    A hand holds a white plate filled with chopped roasted almonds over a gray fabric. More almonds are scattered on the fabric resting on a marble surface.

for the dressing-

  • Add all dressing ingredients except olive oil to a blender. With blender on, slowly pour in olive oil and blend until emulsified, about 30 seconds.
    Ingredients including mustard, spices, and a yellow mixture in a blender viewed from above.
  • Taste for seasoning and add more salt and black pepper if needed. Place dressing in a container or small jar for serving and set aside.
    Thick yellow liquid is being poured from a blender jar into a glass jar, which is placed on a white saucepan. A blue lid is nearby on a marble surface.

for the salad-

  • Place spring mix lettuce, basil, peas, cucumber, carrot, radish, asparagus, and garbanzo beans in a large salad bowl and toss to combine well.
    A glass bowl filled with chickpeas, sliced radishes, grated carrots, and sliced vegetables on a striped napkin with gold serving utensils nearby.
  • Evenly divide the salad among 4 bowls. To each salad add avocado slices, sliced almonds, sunflower seeds, and goat cheese.
    Hand slicing avocado over a bowl of mixed greens, including cucumber slices and leafy vegetables.
  • Pour dressing over top each salad (use as much or as little as desired). Garnish with freshly cracked pepper if desired.
    A green salad with avocado slices, mixed greens, feta cheese, nuts, and seeds in a bowl. Dressing is being poured from a glass jar above. Fork and napkin in the background.

Video

Notes

*If you don't have a blender or don't want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified. 
**Try to find the thinnest asparagus you can so you don't have to blanch them first. If you can only find thick ones, you may not want to eat those raw. 

Nutrition

Calories: 700kcal | Carbohydrates: 34g | Protein: 14g | Fat: 60g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Cholesterol: 7mg | Sodium: 399mg | Potassium: 906mg | Fiber: 12g | Sugar: 8g | Vitamin A: 8701IU | Vitamin C: 29mg | Calcium: 132mg | Iron: 4mg
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