Bright Spring Salad (Printable)
Crisp greens, asparagus, radishes, and fresh peas with citrusy vinaigrette celebrate spring flavors in just 20 minutes.
# What You’ll Need:
→ Vegetables
01 - 3.5 ounces baby spinach
02 - 3.5 ounces mixed salad greens (such as arugula, lamb's lettuce)
03 - 8 radishes, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 5.3 ounces asparagus tips, blanched
06 - 3.5 ounces fresh peas (shelled) or thawed frozen peas
07 - 1 small carrot, shaved into ribbons
→ Toppings
08 - 1.8 ounces feta cheese, crumbled
09 - 2 tablespoons toasted sunflower seeds
10 - 2 tablespoons fresh chives or dill, finely chopped
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a pot of salted water to a simmer. Add the asparagus tips and fresh peas, cook for 2 minutes until tender-crisp. Drain immediately and rinse under cold running water to stop the cooking process and preserve the bright green color.
02 - In a large salad bowl, combine the baby spinach, mixed greens, thinly sliced radishes, cucumber slices, blanched asparagus, cooled peas, and carrot ribbons. Toss gently to distribute the vegetables evenly.
03 - In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, honey, Dijon mustard, salt, and black pepper. Continue whisking until the mixture is fully emulsified and slightly thickened.
04 - Drizzle the prepared vinaigrette over the salad. Use salad servers or large spoons to toss gently, ensuring all ingredients are lightly coated without crushing the delicate greens.
05 - Sprinkle the crumbled feta cheese, toasted sunflower seeds, and chopped fresh herbs evenly over the top of the dressed salad.
06 - Plate the salad while the vegetables remain crisp and the dressing is fresh. For best texture and flavor, serve within 15 minutes of dressing.
# Expert Suggestions:
01 -
- The honey mustard dressing strikes that perfect balance between tangy and slightly sweet, making even salad skeptics ask for seconds
- Everything can be prepped ahead except the final toss, so it is my secret weapon for effortless entertaining
02 -
- Overdressed salad becomes soggy within minutes, so start with less dressing and toss rather than pouring everything in at once
- The blanched vegetables must be completely cooled before adding to the salad, or they will wilt the delicate greens
03 -
- Dry your washed greens thoroughly with a salad spinner or paper towels, because water clinging to leaves prevents the dressing from coating properly
- Let the dressed salad sit for 5 minutes before serving to allow the flavors to meld together