Spring is a wonderful time for fresh flavors and vibrant colors, and there’s no better way to celebrate the season than with a delightful bowl of Spring Green Salad | Fresh Chopped Salad with Lemon Dressing. This salad is bursting with crisp vegetables, creamy avocado, and a homemade basil lemon vinaigrette that ties it all together beautifully. It’s not just visually appealing; it’s a wholesome blend of textures and tastes that will make your taste buds dance.

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

I first stumbled upon a salad like this during a spring gathering in my backyard. The colors were so inviting that I knew I had to replicate it in my own kitchen. Every bite was a refreshing mix of crunch and creaminess, brightened by that zesty vinaigrette. This recipe’s versatility makes it perfect for sunny picnics, potlucks, or simply as a light lunch that feels indulgent without weighing you down. Let’s put together this delicious, healthy dish that you’ll want to enjoy time and time again!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, it’s a breeze to prep.
Irresistible Flavor: The zing from the lemon and the freshness of the basil make for a refreshing bite.
Eye-Catching Appeal: With a rainbow of colors, this salad looks as good as it tastes.
Flexible Serving: Great as a side at barbecues or a satisfying meal on its own.
Diet-Friendly Options: With options to go vegan or gluten-free, it fits various diets.

Ingredients You’ll Need

6 cups organic spinach: This leafy green is packed with vitamins and adds a subtle taste.
½ head red or green cabbage, shredded: Adds crunch and a pop of color. Use savoy cabbage for a sweeter flavor.
1 cup microgreens: These tiny greens elevate the salad’s nutrition. Alfalfa sprouts work as a good substitute.
¾ cup frozen peas, thawed: Sweet and vibrant, peas bring a nice bite. Fresh peas can also be used if available.
1 cup cherry tomatoes, halved or quartered: They’re juicy and sweet. Feel free to use heirloom tomatoes for variety.
2 Persian cucumbers, sliced or roughly chopped: These cucumbers have a refreshing taste, but any variety will do.
3 radishes, trimmed and chopped or sliced: Their peppery flavor adds dimension. If you prefer something milder, use sliced bell peppers.
¼ cup pickled red onions or very thinly sliced raw red onion: They add zing and depth. Quick-pickled onions are a fantastic choice.
½ cup pitted Castelvetrano green olives, halved: These buttery olives enhance flavor. Use Kalamata olives for a stronger taste.
1 medium ripe avocado, sliced or chopped: Adds a creamy texture and healthy fats. Substitute with roasted chickpeas if needed.
4 ounces crumbled feta or goat cheese: For tangy richness, any crumbled cheese works well. You can even omit it for a dairy-free option.
¼ cup roasted and salted pistachios: Their crunch complements the salad nicely. Sunflower seeds are a suitable alternative.
¼ cup roasted sunflower seeds: These add a nutty flavor. You can use pumpkin seeds for a fun twist.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing flavors without overpowering the dish.

For the lemon basil vinaigrette:

¼ cup fresh lemon juice: The star of the dressing that brings brightness.
¼ cup olive oil: Provides richness and helps emulsify the vinaigrette.
1 garlic clove, minced: Adds depth. Use roasted garlic for a mellower taste.
1 teaspoon Dijon mustard: This helps to stabilize the dressing. Honey mustard is a fine substitute for sweetness.
1 teaspoon honey or sugar: Balances the acidity of the lemon. Maple syrup can be used for a vegan option.
4 basil leaves, finely chopped: Elevates the dressing with fresh herb flavor. Dried basil can work in a pinch.
Freshly ground salt and black pepper, to taste: Always taste your dressing and adjust accordingly.

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

Prepare Vinaigrette: To begin making your salad, whisk together ¼ cup fresh lemon juice, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, and 1 teaspoon honey in a small bowl. Ensure it’s well combined and emulsified. For a creamier texture, you can blend these ingredients in a high-speed blender. Taste the dressing and adjust the salt and pepper as needed to your liking.

Toss Spinach: In a large bowl, place 6 cups organic spinach and drizzle half of the basil lemon vinaigrette over it. Gently toss the spinach to coat each leaf with that zesty flavor while taking care not to bruise the greens.

Layer the Vegetables: Next, arrange the shredded ½ head of cabbage, 1 cup microgreens, ¾ cup thawed peas, 1 cup halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup pickled onions, ½ cup halved olives, and 1 medium avocado on top of the spinach. This layer of veggies adds brilliant layers of color and texture.

Sprinkle Cheeses and Nuts: Now it’s time to add some indulgence! Sprinkle 4 ounces of crumbled feta or goat cheese along with ¼ cup roasted pistachios and ¼ cup roasted sunflower seeds over the top. This adds delightful creaminess and nutty flavors that meld wonderfully with the fresh ingredients.

Season and Serve: Finally, generously season the salad with kosher salt and freshly ground black pepper to taste. Serve the remaining basil lemon vinaigrette on the side, ready for guests to drizzle as they please. This way, everyone can enjoy the salad fresh and dressed just to their preference.

Storing & Reheating

To keep your salad fresh, it’s best to store it in an airtight container in the refrigerator for up to three days. If you have leftover dressing, store it in a separate container, and it will keep well for up to a week in the fridge. Avoid freezing the salad, as the texture of the vegetables might change, becoming mushy upon thawing. Reheating is not recommended, but you can easily refresh the salad by adding a squeeze of lemon juice before serving.

Chef’s Helpful Tips

Rinse and dry your spinach well to retain its crunch. A salad spinner can work wonders here!
Feel free to customize ingredients based on your preferences and what’s in season; this salad is all about freshness.
If you don’t have fresh basil for the vinaigrette, try using fresh parsley or cilantro for a twist.
Make the vinaigrette ahead of time for an even quicker assembly during meal prep.
This salad is great whether prepared a few hours in advance or served immediately, so don’t worry about timing.

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing is not just a meal; it’s a celebration of seasonality, health, and vibrant flavors. With each bite, you can taste the love and care that goes into it. I hope you take the plunge into this simple, yet satisfying dish. You’ll appreciate the freshness and how easy it is to whip up. So grab your ingredients, and let’s get tossing!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the veggies and make the vinaigrette a few hours in advance. Just keep them stored separately in the fridge until you’re ready to serve to maintain freshness and crunch.

What can I substitute if I don’t like olives?

If olives aren’t your thing, you can skip them completely or replace them with capers for a similar briny flavor. Just be cautious with the seasoning, as capers can add more saltiness.

Is this salad suitable for meal prep?

Definitely! The ingredients hold up well in the fridge. Just be sure to store the dressing separately to avoid sogginess, and dress the salad just before serving.

Can I make the vinaigrette without mustard?

Yes, if you’re not a fan of mustard, you can omit it. To help fit the consistency, you might want to add a little extra lemon juice or oil to maintain the dressing’s thickness.

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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: Tossing
Cuisine: Mediterranean

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Description

This Spring Green Salad features a vibrant mix of fresh spinach, crunchy vegetables, and a flavorful lemon basil vinaigrette. Perfect for a quick and healthy meal, this salad brings delightful taste and texture to your table.

Ingredients

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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
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 them in a high-speed blender. Adjust salt and pepper to taste.
In a large bowl, add spinach and drizzle with half of the basil lemon vinaigrette. Toss gently to coat the spinach leaves.
Arrange the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado over the spinach.
Sprinkle crumbled feta or goat cheese, roasted pistachios, and sunflower seeds on top of the salad.
Season with kosher salt and freshly ground black pepper to taste.
Serve the salad with the remaining basil lemon vinaigrette on the side for guests to add as they please.

Notes

This salad is versatile, so feel free to add other favorite vegetables or nuts.
For extra flavor, let the vinaigrette sit for 15 minutes before serving to allow the garlic and basil to infuse the dressing.