Spring is the perfect time to refresh your palate with a vibrant, healthy dish that embodies the season’s bounty. This Spring Green Salad | Fresh Chopped Salad with Lemon Dressing not only looks stunning but also delivers a burst of flavor in every bite. Crisp greens, juicy vegetables, and a zesty lemon basil vinaigrette come together in a bowl to create an experience that celebrates the essence of spring. Each of the ingredients harmonizes beautifully, providing a delightful crunch paired with rich flavors that you’ll crave again and again.

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 discovered this salad during a sunny picnic in the park with friends, and it quickly became a go-to recipe in my kitchen. Whether you’re looking to impress guests at a dinner party or whip up a quick lunch, this salad does it all. With minimal prep time and a light dressing that enhances the freshness of the vegetables rather than overpowering them, it’s a simple yet impressive way to enjoy the season’s best offerings. I invite you to give this recipe a try—you will be glad you did!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, this salad is perfect for a last-minute meal or while prepping for guests.
Irresistible Flavor: The combination of crisp greens and the tangy lemon basil vinaigrette creates a taste explosion you won’t forget.
Eye-Catching Appeal: With its mix of colors and textures, this salad is as beautiful as it is delicious—perfect for impressing guests.
Flexible Serving: Enjoy it as a main dish for lunch or a festive side at dinner, making it a versatile addition to any meal.
Diet-Friendly Options: Easily adaptable for vegans or gluten-free diets, this salad can accommodate various dietary preferences.

Ingredients You’ll Need

6 cups organic spinach: Fresh spinach serves as the base of this salad, offering a mild flavor and numerous health benefits. Feel free to substitute with kale if you prefer a heartier texture.
½ head red or green cabbage, shredded: Adds a nice crunch and vibrant color. If you’re looking to reduce carbs, you can skip it altogether.
1 cup microgreens (or alfalfa sprouts): These tiny greens pack a big nutritional punch and are rich in flavor. If you can’t find them, baby spinach makes a good substitute.
¾ cup frozen peas, thawed: Sweet peas bring a pop of color and sweetness. Make sure they’re thawed for the best flavor and texture.
1 cup cherry tomatoes, halved or quartered: Juicy tomatoes add freshness and acidity. Grape tomatoes are a great alternative if you prefer them.
2 Persian cucumbers, sliced or roughly chopped: Known for their thin skin and crisp texture, they are delightful here. Substitute with any cucumber variety you have on hand.
3 radishes, trimmed and chopped or sliced: Their peppery bite complements the sweetness of other ingredients. You can switch these out for bell peppers if you prefer a milder flavor.
¼ cup pickled red onions or very thinly sliced raw red onion: Adds tang and color. If you dislike the intensity of raw onions, pickled is the way to go.
½ cup pitted Castelvetrano green olives, halved: These flavorful olives offer a briny taste. Kalamata or green olives can provide a different but still enriching flavor.
1 medium ripe avocado, sliced or chopped: Creamy avocado ties the salad together while adding healthy fats. For a lower-fat option, consider omitting it.
4 ounces crumbled feta or goat cheese: Cheese adds a creamy richness. Use a dairy-free cheese option if you’re making a vegan version.
¼ cup roasted and salted pistachios: These lend a delightful crunch and nutty flavor to your salad. If you’re allergic to nuts, pumpkin seeds would work wonders as an alternative.
¼ cup roasted sunflower seeds: Adds a nice crunch and complements the pistachios. They can be omitted if nut allergies are a concern.
Kosher salt and freshly ground black pepper, to taste: Enhances all of the flavors, so use liberally.
For the lemon basil vinaigrette:
¼ cup fresh lemon juice: The acidity of lemon juice brightens all the flavors; fresh is always best.
¼ cup olive oil: A good quality extra-virgin olive oil enriches the dressing. You can swap it with avocado oil for a milder flavor.
1 garlic clove, minced: Adds depth and a wonderful aroma—please use fresh garlic whenever possible for the best flavor.
1 teaspoon Dijon mustard: This helps emulsify the vinaigrette. You can substitute it with yellow mustard in a pinch, but flavors will slightly vary.
1 teaspoon honey or sugar: Balances the acidity of the lemon. Use maple syrup for a vegan alternative!
4 basil leaves, finely chopped: Fresh basil delivers aromatic herbal tones that sing through the salad.
Freshly ground salt and black pepper, to taste: Always a must for rounding out fresh flavors.

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

Make the Basil Lemon Vinaigrette: In a small bowl, whisk together ¼ cup fresh lemon juice, ¼ cup extra-virgin olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 4 finely chopped basil leaves until well combined and emulsified. If you prefer, you can also blend these ingredients in a high-speed blender for an ultra-smooth texture. Tasting the dressing and adjusting with more salt and pepper as needed is key to perfecting the flavor.

Prepare the Spinach: In a large bowl, add 6 cups of organic spinach and drizzle it with half of the prepared basil lemon vinaigrette. Toss gently to coat the spinach evenly, ensuring every leaf is highlighted by the dressing’s flavor and aroma.

Layer the Vegetables: Arrange the shredded cabbage, microgreens, thawed peas, halved cherry tomatoes, chopped cucumbers, sliced radishes, pickled onions, halved olives, and diced avocado on top of the spinach. This vibrant display not only looks enticing but makes each bite a colorful experience.

Add the Cheeses and Nuts: Sprinkle 4 ounces of crumbled feta or goat cheese, ¼ cup roasted and salted pistachios, and ¼ cup roasted sunflower seeds over the salad. This combination creates a delightful texture and flavor contrast that enhances the overall dish.

Season and Finish: Season your beautifully layered salad with kosher salt and freshly ground black pepper to taste. This final touch brings all the flavors to life, creating a well-rounded salad.

Serve and Enjoy: Serve the salad with the remaining vinaigrette on the side, allowing guests to drizzle as desired. This not only adds to the presentation but lets everyone customize their dish to their liking.

Storing & Reheating

To store your salad, place it in an airtight container in the refrigerator where it will stay fresh for about 2 days. Avoid leaving it at room temperature for more than two hours, as the integrity of the greens will diminish. While I wouldn’t recommend freezing the salad due to the texture changes, if you must, keep it for a maximum of 3 months in a freezer-safe container. When ready to eat, simply thaw in the fridge overnight and enjoy cold—though the texture may soften.

Chef’s Helpful Tips

Be cautious with the salt! Since feta and olives can be quite salty, it’s best to taste your salad before adding more salt.
For a beautiful presentation, make sure to layer the ingredients without vigorously mixing; it will impress your guests!
Prepare the dressing ahead of time! It can sit in the fridge for up to a week, allowing those flavors to marry beautifully.
If you’re short on time, use pre-washed salad greens to speed up the prep process.
Remember, the basil lemon vinaigrette can be adjusted for sweetness. If you prefer a little more tang, add more lemon juice.

As the weather warms and fresh produce becomes plentiful, this salad is a superb way to embrace spring in your kitchen. Whether you’re enjoying a casual weekday meal or serving a crowd at a gathering, its dazzling colors and fresh flavors are sure to please.

Recipe FAQs

Can I make this salad ahead of time?

Yes! You can prepare all your ingredients a day in advance but store them separately. Keep the dressing in an airtight container and the greens and toppings in the fridge. Toss everything together right before serving to maintain freshness.

Can I substitute other ingredients?

Absolutely! This salad is highly customizable. Feel free to swap microgreens for mixed greens, use chickpeas instead of peas, or add your favorite nuts and seeds!

What can I do with leftover dressing?

Leftover basil lemon vinaigrette is delicious on grilled vegetables, as a marinade for chicken or fish, or simply drizzled over any other salads you make throughout the week.

Is this salad vegan-friendly?

Yes, with a few adjustments! Simply omit the cheese or substitute with vegan cheese, and avoid using honey in the dressing; opt for maple syrup or agave instead.

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Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

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Author: Jennifer
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Salads
Method: No cook
Cuisine: American

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Description

This Spring Green Salad is a vibrant mix of organic spinach, microgreens, and a burst of flavor from our lemon basil vinaigrette. Perfect for a quick meal or a healthy side dish, this salad is packed with fresh ingredients that make it a must-try for any food lover.

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 and emulsified. Alternatively, blend everything together in a high-speed blender. Taste and adjust salt and pepper as needed.
In a large bowl, add the spinach and drizzle with half the basil lemon vinaigrette. Toss gently to coat the leaves.
Arrange the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
Sprinkle crumbled feta or goat cheese, roasted pistachios, and sunflower seeds over the salad.
Season with salt and pepper to taste.
Serve with the remaining basil lemon vinaigrette on the side for guests to drizzle as desired.

Notes

Feel free to add your favorite seasonal vegetables for extra color and flavor.
For added crunch, consider incorporating your choice of nuts or seeds.
This salad can be made ahead of time; just keep the dressing separate until serving.