Why You’ll Love This Recipe
This salad combines the best of spring’s bounty, with crisp veggies like cabbage, cucumber, and radishes, paired with creamy avocado and tangy feta or goat cheese. The homemade lemon basil vinaigrette ties it all together, making every bite deliciously fresh and full of flavor. Plus, it’s easy to prepare in just 30 minutes!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- organic spinach
- red or green cabbage, shredded
- microgreens (or alfalfa sprouts)
- frozen peas (thawed)
- cherry tomatoes, halved or quartered
- Persian cucumbers, sliced or roughly chopped
- radishes, trimmed and chopped or sliced
- pickled red onions or thinly sliced raw red onion
- Castelvetrano green olives, halved
- ripe avocado, sliced or chopped
- crumbled feta or goat cheese
- roasted and salted pistachios
- roasted sunflower seeds
- kosher salt and freshly ground black pepper
For the Lemon Basil Vinaigrette:
- fresh lemon juice
- olive oil
- garlic clove, minced
- dijon mustard
- honey or sugar
- fresh basil leaves, finely chopped
- freshly ground salt and black pepper
directions
Make the Lemon Basil Vinaigrette:
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, honey (or sugar), and chopped basil until well combined and emulsified.
- Taste the dressing, then add salt and pepper to adjust the seasoning to your liking. Alternatively, you can blend all the ingredients together in a high-speed blender for a smoother consistency.
Assemble the Salad:
- Add the spinach to a large bowl. Drizzle half of the lemon basil vinaigrette over the spinach and toss gently to coat.
- Transfer the dressed spinach to a serving platter (or leave it in the large bowl).
- Layer the remaining ingredients on top: shredded cabbage, microgreens, peas, cherry tomatoes, cucumber, radishes, pickled or raw red onions, olives, avocado, and crumbled feta or goat cheese.
- Garnish with roasted pistachios and sunflower seeds. Sprinkle with kosher salt and freshly ground black pepper to taste.
- Serve with the remaining vinaigrette on the side for guests to drizzle on as desired.
Servings and timing
Servings: 4
Prep time: 30 minutes
Total time: 30 minutes
Variations
- Add protein: For a more substantial meal, add grilled chicken, shrimp, or even chickpeas for a vegetarian option.
- Cheese swap: If you prefer a different cheese, try goat cheese, blue cheese, or parmesan.
- Nuts and seeds: You can swap out the pistachios and sunflower seeds for almonds, walnuts, or pumpkin seeds for a different crunch.
- Extra greens: Try adding arugula, kale, or mixed greens for a variety of textures and flavors.
storage/reheating
- Storage: Store leftover salad in an airtight container without the dressing for up to 4-5 days. Add the dressing just before serving to keep the greens fresh.
- Refrigeration: The vinaigrette can be stored in a sealed jar or container in the fridge for up to a week.
FAQs
Can I make this salad ahead of time?
Yes, you can prep the salad ingredients and store them separately in the fridge. Dress the salad just before serving to avoid soggy spinach.
Can I use a different type of cheese?
Yes! You can substitute crumbled feta with goat cheese, blue cheese, or even parmesan for different flavor profiles.
How do I make the dressing creamier?
If you prefer a creamier dressing, add a tablespoon of Greek yogurt or sour cream to the vinaigrette mixture.
Can I use frozen peas?
Yes, simply thaw the frozen peas before adding them to the salad. You can also use fresh peas if you prefer.
Conclusion
This Everything Spring Green Salad with Lemon Basil Vinaigrette is the ultimate fresh and flavorful dish, bursting with spring vegetables, creamy avocado, and crunchy toppings. It’s a light, healthy meal that’s quick to make and perfect for any occasion. The homemade vinaigrette adds a refreshing tang that ties all the ingredients together beautifully, making this salad a favorite for anyone who loves vibrant, wholesome food!
Everything Spring Green Salad with Lemon Basil Vinaigrette
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Everything Spring Green Salad with Lemon Basil Vinaigrette is a fresh, vibrant dish packed with seasonal produce, creamy avocado, crunchy seeds, and a zesty lemon basil vinaigrette. Perfect for any meal or gathering!
Ingredients
- organic spinach
- red or green cabbage, shredded
- microgreens (or alfalfa sprouts)
- frozen peas (thawed)
- cherry tomatoes, halved or quartered
- Persian cucumbers, sliced or roughly chopped
- radishes, trimmed and chopped or sliced
- pickled red onions or thinly sliced raw red onion
- Castelvetrano green olives, halved
- ripe avocado, sliced or chopped
- crumbled feta or goat cheese
- roasted and salted pistachios
- roasted sunflower seeds
- kosher salt and freshly ground black pepper
- For the Lemon Basil Vinaigrette:
- fresh lemon juice
- olive oil
- garlic clove, minced
- dijon mustard
- honey or sugar
- fresh basil leaves, finely chopped
- freshly ground salt and black pepper
Instructions
- Make the Lemon Basil Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, honey (or sugar), and chopped basil until well combined and emulsified. Taste and adjust seasoning with salt and pepper.
- Assemble the Salad: Add the spinach to a large bowl. Drizzle half of the vinaigrette over the spinach and toss gently to coat.
- Transfer the dressed spinach to a serving platter (or leave it in the large bowl). Layer the remaining ingredients on top: shredded cabbage, microgreens, peas, cherry tomatoes, cucumber, radishes, pickled or raw red onions, olives, avocado, and crumbled feta or goat cheese.
- Garnish with roasted pistachios and sunflower seeds. Sprinkle with kosher salt and freshly ground black pepper to taste.
- Serve with the remaining vinaigrette on the side for guests to drizzle on as desired.
Notes
- If you prefer a creamier dressing, add a tablespoon of Greek yogurt or sour cream to the vinaigrette mixture.
- For extra crunch, try adding arugula, kale, or mixed greens to the salad.
- Switch up the cheese with goat cheese, blue cheese, or parmesan to suit your preference.
- For more flavor variety, add diced grilled chicken, shrimp, or chickpeas as protein options.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 15mg
