Spring is a time of renewal, and what better way to celebrate the season than with a fresh, vibrant Spring Green Salad | Fresh Chopped Salad with Lemon Dressing? This salad is an explosion of green goodness, showcasing everything from crunchy cabbage to creamy avocado. The variety of textures and flavors is not only delightful but also incredibly satisfying, making each bite a lovely reminder of fresh produce at its peak.

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 this recipe during a sunny afternoon picnic with friends. As we gathered around, someone brought this stunning salad, and it enchanted us all. The bright basil lemon vinaigrette drizzled over a colorful medley of greens created a delightful dance of flavors that left us wanting more. It’s amazing how simple ingredients can come together to create such an irresistible dish. Why not bring this bliss to your next gathering?

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 30 minutes; perfect for busy days.
Irresistible Flavor: The creamy avocado, crunchy veggies, and zesty dressing tantalize your taste buds.
Eye-Catching Appeal: With an arrangement of vibrant colors, it’s a feast for the eyes.
Flexible Serving: Ideal as a side for barbecues, a light lunch, or a refreshing starter.
Diet-Friendly Options: Easily modified for gluten-free or vegan preferences.

Ingredients You’ll Need

6 cups organic spinach: The base of our salad; it’s nutrient-dense and provides a vivid green color.
½ head red or green cabbage, shredded: Adds crunch and a lovely sweet earthiness; consider napa cabbage as a substitute for a softer texture.
1 cup microgreens (or alfalfa sprouts): These tiny greens contribute a pop of flavor and nutrition; use whatever sprouts you prefer.
¾ cup frozen peas, thawed: Sweet and vibrant, thawed peas bring a burst of color; you can use fresh peas if available.
1 cup cherry tomatoes, halved or quartered: Their juiciness and sweetness elevate the whole dish; grape tomatoes work well too.
2 Persian cucumbers, sliced or roughly chopped: Crisp and refreshing, these cucumbers add crunch without overwhelming flavor; English cucumbers are a great substitute.
3 radishes, trimmed and chopped or sliced: They add a zesty peppery bite; feel free to omit if radishes aren’t your thing.
¼ cup pickled red onions or very thinly sliced raw red onion: They offer a tangy contrast; try using shallots for a milder taste.
½ cup pitted Castelvetrano green olives, halved: These olives add a rich flavor profile; substitute with Kalamata olives if you prefer a stronger taste.
1 medium ripe avocado, sliced or chopped: Creamy and lush, avocado brings richness; use tahini as a vegan alternative.
4 ounces crumbled feta or goat cheese: A salty finish that ties everything together; if dairy-free, leave it out or use almond-based cheese.
¼ cup roasted and salted pistachios: They add a nutty crunch; walnuts or sunflower seeds work nicely if you want to switch things up.
¼ cup roasted sunflower seeds: Their mild, nutty flavor complements the salad; pumpkin seeds are another crunchy option.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing all the fresh flavors.

For the lemon basil vinaigrette:

¼ cup fresh lemon juice: Brightens the salad; fresh-squeezed is always best for full flavor.
¼ cup olive oil: A good-quality extra virgin olive oil provides richness; avocado oil could be an alternative for a more neutral flavor.
1 garlic clove, minced: Adds punch to the dressing; you can roast the garlic for a mellower taste.
1 teaspoon Dijon mustard: Acts as an emulsifier, creating a smooth dressing; whole grain mustard is a lovely substitute.
1 teaspoon honey or sugar: A touch of sweetness balances the acidity; agave syrup is a plant-based option.
4 basil leaves, finely chopped: The star of the dressing; you could also use fresh parsley for a different herbal note.
Freshly ground salt and black pepper, to taste: Always key for taste!

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

Whisk Vinaigrette: To create your zesty basil lemon vinaigrette, whisk together ¼ cup fresh lemon juice, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey or sugar, and 4 finely chopped basil leaves in a small bowl until well combined. For extra creaminess, blending all the ingredients in a high-speed blender is also an option. Taste your dressing and adjust the salt and pepper accordingly.

Toss Spinach: In a large mixing bowl, add 6 cups of organic spinach. Drizzle half of your freshly made vinaigrette over the spinach and gently toss to coat the leaves without bruising them. This will ensure that each bite is bursting with flavor.

Layer Your Ingredients: Next, artfully arrange ½ head of shredded cabbage, 1 cup of microgreens, ¾ cup of thawed peas, 1 cup of halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup pickled red onions or thinly sliced raw onion, and ½ cup halved Castelvetrano olives over the spinach. The colorful layers not only look fantastic, but they also provide a variety of textures.

Add Avocado and Cheese: Now, gently add 1 medium sliced avocado and 4 ounces of crumbled feta or goat cheese to the top of the salad. These creamy additions enhance the overall richness and satisfaction of the dish.

Sprinkle Nuts and Season: Finally, garnish your salad with ¼ cup roasted and salted pistachios and ¼ cup roasted sunflower seeds for a delightful crunch. Season to taste with kosher salt and freshly ground black pepper, ensuring everything is perfectly flavored.

Serve with Dressing: Serve your colorful Spring Green Salad with the remaining vinaigrette on the side, allowing guests to drizzle as desired. Each serving becomes customizable—how fun is that?

Storing & Reheating

This salad is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days in an airtight container. Keep the avocado separate to prevent browning. If you want to prepare the salad ahead of time, prepare the veggies and store them in Ziploc bags while keeping the vinaigrette in a jar. For a quick refresh, add a little lemon juice or extra dressing just before serving.

Chef’s Helpful Tips

To avoid soggy salad, keep dressings and toppings separate until ready to serve.
Use chilled ingredients for a fresh feel, particularly with your veggies and dressing.
Taste and adjust the dressing; you might prefer a bit more acidity or sweetness based on your preference.
Feel free to mix in any seasonal vegetables you love or have on hand.
For a heartier meal, add grilled chicken or tofu for extra protein.

This vibrant salad epitomizes the freshness of spring with its delightful array of greens and a tangy dressing that makes your taste buds sing. Enjoy the process of creating your own version—and feel free to swap in whatever greens and veggies you have on hand! Why not invite a friend and share this deliciousness together? There’s something special about making and enjoying fresh foods with others, and this Spring Green Salad is a fantastic way to do just that.

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prep all the vegetables and make the vinaigrette a day in advance. However, it’s best to combine them shortly before serving to keep the salad fresh and crunchy.

What can I substitute for the cheese?

If you’re looking for a dairy-free alternative, consider using a plant-based cheese or simply omitting the cheese altogether. You can also add extra nuts or seeds for creaminess.

What other greens can I use?

Feel free to play around with your greens! Arugula, kale, or even mixed salad greens would work wonderfully in this recipe. Just ensure they’re fresh for the best flavor.

Can I personalize the vinaigrette?

Certainly! Experiment with different herbs like dill or cilantro. You can also adjust the sweetness or acidity to your liking by adding more honey or lemon juice as you prefer.