Spring is the perfect season to enjoy vibrant and fresh flavors, and what better way to celebrate this lively time of year than with a spectacular Spring Green Salad? This fresh chopped salad is brimming with seasonal ingredients and tied together with a zesty lemon basil vinaigrette that awakens the palate. Each bite bursts with textures and tastes, from the crunch of crisp vegetables to the creaminess of avocado, making it a delightful option for any meal or event.

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

One of the best parts about this Spring Green Salad is its versatility. Whether you’re serving it at a family gathering, preparing a light lunch, or simply craving something refreshing, this salad fits the bill perfectly. Not only does it capture the essence of spring, but it also offers a health-conscious twist, appealing to those looking for meals that are both nutritious and satisfying. You’ll find yourself wanting to make this colorful dish again and again, especially with how easy it is to whip up. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, it’s perfect for busy days.
Irresistible Flavor: The combination of fresh veggies and a bright, tangy vinaigrette is downright addictive.
Eye-Catching Appeal: With its vibrant colors, this salad is not only delicious but also a stunning centerpiece for your table.
Flexible Serving: Ideal as a side dish at barbecues, or a main course at lunch, the possibilities are endless.
Diet-Friendly Options: It’s naturally gluten-free and can easily be made vegan by omitting the cheese.

Ingredients You’ll Need

6 cups organic spinach: Tender and nutrient-rich, spinach acts as the main base for freshness. Use baby spinach for a more delicate texture.
½ head red or green cabbage, shredded: Adds a satisfying crunch and lovely color. Purple cabbage not only looks beautiful but offers antioxidant benefits.
1 cup microgreens (or alfalfa sprouts): Microgreens are packed with flavor and nutrients while enhancing the salad’s visual appeal.
¾ cup frozen peas, thawed: Sweet and poppy, thawed peas contribute a lovely texture and taste. Fresh peas can also be used for added sweetness.
1 cup cherry tomatoes, halved or quartered: Juicy and bursting with flavor, tomatoes brighten up the dish. Use a mix of colors for added visual appeal.
2 Persian cucumbers, sliced or roughly chopped: Crisp and refreshing, they bring a satisfying crunch. English cucumbers can work too.
3 radishes, trimmed and chopped or sliced: They add a peppery bite and vibrant color. Try using watermelon radish for a more colorful salad.
¼ cup pickled red onions or very thinly sliced raw red onion: These provide a zingy contrast. If you prefer less tang, opt for raw onions.
½ cup pitted Castelvetrano green olives, halved: Creamy and flavorful, these olives add a unique taste. Kalamatra olives are another great option.
1 medium ripe avocado, sliced or chopped: Creaminess from the avocado elevates the salad and balances the crunch.
4 ounces crumbled feta or goat cheese: Adds a salty and creamy element. For a dairy-free option, consider using silken tofu or a nut cheese.
¼ cup roasted and salted pistachios: Offer a delightful crunch and nutty flavor. You can substitute with any preferred nuts.
¼ cup roasted sunflower seeds: Adds texture and additional crunch; they are a great source of healthy fats and protein.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing the flavors of the salad.

For the lemon basil vinaigrette:

¼ cup fresh lemon juice: Brightens the salad with acidity and freshness. Freshly squeezed juice is always best.
¼ cup olive oil: Use high-quality extra virgin olive oil for a rich, fruity flavor in the dressing.
1 garlic clove, minced: Imparts a fragrant kick; adjust according to preference.
1 teaspoon Dijon mustard: Adds depth and creaminess to the vinaigrette.
1 teaspoon honey or sugar: A hint of sweetness balances the tang from the lemon juice.
4 basil leaves, finely chopped: Fresh basil gives a wonderful herbal note to the vinaigrette.
Freshly ground salt and black pepper, to taste: Essential for seasoning to perfection.

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

Prepare 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 the finely chopped basil leaves. Blend until the mixture is well combined and emulsified; you can also use a high-speed blender for a silky texture. Don’t forget to taste it and adjust the salt and pepper to your liking!

Toss the spinach: In a large bowl, add 6 cups of organic spinach and drizzle half of the basil lemon vinaigrette over the leaves. Gently toss them together to ensure the spinach gets a lovely coating without bruising the delicate leaves.

Layer with veggies: Arrange ½ head of shredded cabbage, 1 cup microgreens, ¾ cup thawed peas, 1 cup halved or quartered cherry tomatoes, 2 sliced or chopped Persian cucumbers, 3 chopped or sliced radishes, ¼ cup pickled red onions, ½ cup halved Castelvetrano green olives, and 1 medium sliced or chopped avocado on top of the spinach.

Add the finishing touches: Sprinkle 4 ounces of crumbled feta or goat cheese, ¼ cup roasted and salted pistachios, and ¼ cup roasted sunflower seeds over the top of the salad. Their crunchiness and creaminess create a heavenly combination!

Season and serve: Finally, season the salad with kosher salt and freshly ground black pepper to taste. Serve with the remaining basil lemon vinaigrette on the side so that everyone can drizzle as desired—this allows for personal preferences!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This vibrant salad is best enjoyed fresh but can be kept at room temperature for short periods. If you plan to keep it longer, consider separating the dressing and storing it separately to maintain the crunch of the veggies. Avoid freezing as salads do not hold their texture well once thawed.

Chef’s Helpful Tips

When shredding cabbage, do so just before serving to preserve its crunch.
Ensure your ingredients are fresh for the best flavor; wilted vegetables can dampen the salad experience.
Feel free to mix and match the ingredients! You can easily add roasted chicken or chickpeas for extra protein.
For a different twist, swap the feta for goat cheese or skip the cheese altogether for a vegan salad.
If making ahead, store the sliced avocado in acidic juice or add it just before serving to keep it from browning.

This Spring Green Salad bursts with color and flavor, providing a wholesome, satisfying meal that’s sure to please everyone at your table. I encourage you to get creative with the ingredients and relish the joy of seasonal eating. Enjoy this fresh, delicious salad, knowing you’ve made a choice that’s as good for your taste buds as it is for your body.

Recipe FAQs

Can I make the dressing in advance?

Absolutely! The lemon basil vinaigrette can be made ahead of time, stored in the fridge for up to a week. Just give it a good shake or whisk before serving, as the ingredients may settle.

What can I substitute for microgreens?

If microgreens aren’t available, you can use arugula or even baby kale. Both offer a nice peppery flavor that complements the other fresh vegetables.

How can I make this salad more filling?

To make this salad more substantial, consider adding proteins like grilled chicken, shrimp, or chickpeas. You could also mix in some cooked quinoa or farro for added texture and nutrition.

How long does this salad stay fresh?

This salad is best enjoyed immediately, but it can last in the fridge for up to three days if stored properly. Just keep the dressing separate until serving to preserve the freshness of the ingredients.

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Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

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Author: Peter
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Salads
Method: No-Cook
Cuisine: Mediterranean

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Description

This Spring Green Salad features a vibrant mix of organic spinach, crisp vegetables, and a refreshing lemon basil vinaigrette. Ideal for a quick and healthy meal, this salad is packed with flavor and crunch, making it a delightful choice for any gathering.

Ingredients

Scale

6 cups organic spinach
½ head red or green cabbage, shredded
1 cup microgreens (or alfalfa sprouts)
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
for the lemon basil vinaigrette:
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

To prepare the basil lemon vinaigrette, whisk together all vinaigrette ingredients in a small bowl until well combined. Alternatively, blend in a high-speed blender for a smoother texture. Adjust seasoning as necessary.
In a large mixing bowl, add the spinach and drizzle with half of the basil lemon vinaigrette. Toss gently to coat the leaves evenly.
Layer the shredded cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
Sprinkle the crumbled feta or goat cheese, roasted pistachios, and sunflower seeds over the entire salad.
Season with kosher salt and pepper according to taste.
Serve with the remaining basil lemon vinaigrette on the side for guests to add as desired.

Notes

For extra crunch, try adding toasted nuts or seeds of your choice.
This salad is great for meal prep; just keep the dressing separate until serving to prevent sogginess.
Feel free to substitute seasonal vegetables according to your preference.