The vibrant colors and fresh flavors of this Spring Green Salad with Basil Lemon Vinaigrette will make you want to run to your kitchen and whip it up right away! Picture this: crisp organic spinach cradling an array of juicy cherry tomatoes, creamy avocado, and the delightful crunch of freshly chopped radishes. This isn’t just another salad; it’s a celebration of the season, bursting with textures and nutrients that leave you feeling revitalized. The bright, zesty basil lemon vinaigrette perfectly complements the earthy greens, providing a blast of flavor that is as refreshing as a brisk spring breeze.

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 remember the first time I made this salad for a gathering with friends. As I tossed the vibrant vegetables together and drizzled them with that luscious vinaigrette, the room filled with an absolutely inviting aroma. Everyone was drawn in, eager to grab a bowl and dig in. This salad is a crowd-pleaser, packed with wholesome ingredients and bright flavors that make it a wonderful addition to any table, be it a simple weeknight dinner or a festive spring picnic. Trust me, you’ll want to savor every bite!

Why You’ll Love This Recipe

Simple & Quick: Prepping this Spring Green Salad only takes about 30 minutes—it’s that easy!
Irresistible Flavor: The zing of lemon coupled with sweet basil creates a light, refreshing taste.
Eye-Catching Appeal: The mix of vibrant colors makes it a showstopper when served.
Flexible Serving: Perfect as a side dish or a light main course, great for any occasion.
Diet-Friendly Options: Loaded with fresh veggies, it’s naturally vegan and gluten-free!

Ingredients You’ll Need

6 cups organic spinach: Provides a fresh, nutrient-dense base; look for young leaves for a tender bite.
½ head red or green cabbage, shredded: Adds a delightful crunch; red cabbage provides a lovely pop of color.
1 cup microgreens (or alfalfa sprouts): They give a nutrient boost and a delicate crunch.
¾ cup frozen peas, thawed: Sweet and tender, they add a burst of flavor; fresh peas can be used if in season.
1 cup cherry tomatoes, halved or quartered: Their juiciness brings a wonderful freshness.
2 Persian cucumbers, sliced or roughly chopped: They add a refreshing crispness; you can substitute with other cucumber varieties.
3 radishes, trimmed and chopped or sliced: Provide a peppery bite; they can be omitted if you’re not a fan.
¼ cup pickled red onions or very thinly sliced raw red onion: Adds tang and a pop of color; use to taste.
½ cup pitted Castelvetrano green olives, halved: These flavorful olives bring a savory depth; Kalamata olives are a good substitute.
1 medium ripe avocado, sliced or chopped: Creamy texture balances the crunch; choose one that yields slightly to gentle pressure.
4 ounces crumbled feta or goat cheese: Adds a salty richness; you can skip for a dairy-free version.
¼ cup roasted and salted pistachios: Provide a crunchy texture; feel free to swap in walnuts or almonds.
¼ cup roasted sunflower seeds: These add a nutty flavor and additional crunch; pumpkin seeds would work too.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing all the flavors.

For the lemon basil vinaigrette:

¼ cup fresh lemon juice: Zesty and bright, it’s the base for the dressing; fresh juice is key.
¼ cup olive oil: Adds richness; extra virgin olive oil is preferred for its flavor.
1 garlic clove, minced: This adds depth of flavor; you can adjust based on your preference.
1 teaspoon Dijon mustard: Helps to emulsify the vinaigrette; any mustard will work.
1 teaspoon honey or sugar: A hint of sweetness balances the acidity; you can substitute maple syrup for a vegan option.
4 basil leaves, finely chopped: Freshness is essential—don’t skip the basil!
Freshly ground salt and black pepper, to taste: Adjust these for seasoning.

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

Make the vinaigrette: 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 until the mixture is well combined and emulsified. If you prefer, blend everything together in a high-speed blender for a smoother consistency. Taste and adjust salt and pepper as needed; this vinaigrette should be bright and zesty.

Prepare the spinach base: In a large bowl, add 6 cups of organic spinach, then drizzle with half the basil lemon vinaigrette. Gently toss the leaves to coat them evenly, ensuring each leaf is kissed by the tangy dressing.

Layer the veggies: Arrange ½ head of shredded red or green cabbage, 1 cup of microgreens, ¾ cup of thawed frozen peas, 1 cup of halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped or sliced radishes, ¼ cup of pickled red onions or very thinly sliced raw red onion, and ½ cup of halved Castelvetrano green olives on top of the spinach. This colorful arrangement not only maximizes visual appeal but also balances flavors and textures.

Add the creamy elements: Gently fold in 1 medium ripe avocado, sliced or chopped, then top with 4 ounces of crumbled feta or goat cheese while maintaining the structure of your salad. The cheese offers a delightful creamy contrast to the crisp vegetables.

Sprinkle with nuts and seeds: Finally, finish the salad with a sprinkle of ¼ cup roasted and salted pistachios and ¼ cup roasted sunflower seeds. These provide satisfying crunch that complements all the vibrant veggies.

Season to taste: Before serving, season the salad with kosher salt and freshly ground black pepper to taste—the exact amount will depend on your preference and the saltiness of the cheese.

Serve with vinaigrette: Arrange the remaining basil lemon vinaigrette in a small bowl or jar on the side, allowing guests to drizzle as desired. This ensures the salad stays fresh and crisp.

Storing & Reheating

While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to three days. To extend its freshness, keep the dressing separate until ready to enjoy. If you choose to freeze it, consider that some ingredients may lose their texture; store in a suitable container for up to three months. To serve, simply pull it from the refrigerator and toss with the vinaigrette for a refreshing bite.

Chef’s Helpful Tips

Avoid overdressing your salad too soon; only dress what you’ll eat to maintain crunch.
For a creamier vinaigrette, consider adding a dollop of Greek yogurt or a splash of buttermilk.
Use room temperature ingredients for your dressing to help them emulsify better.
To save time, prep all the veggies in advance and store them in separate containers—it makes mixing a breeze!
Experiment with your favorite nuts! Walnuts or almonds can add a different texture to the salad.

The combination of fresh greens and robust flavors from the basil lemon vinaigrette makes this Spring Green Salad with Basil Lemon Vinaigrette a delightful addition to your meal rotation. The ease of preparation paired with delightful taste makes it a favorite in my kitchen, and I’m sure it will become one in yours, too. The next time you’re looking for something fresh and satisfying, whether as a side or a light main course, go ahead and make this salad. Enjoy every flavorful bite and feel good about what you’re eating!

Recipe FAQs

Can I make the salad ahead of time?

Yes, you can prepare the salad components ahead of time! Keep the dressing separate until you’re ready to serve. Assemble the salad an hour or so before serving to maintain crunch.

What can I substitute for the cheese in this recipe?

If you’re looking for dairy-free options, consider omitting the cheese or using nutritional yeast for a cheesy flavor without the dairy. You can also try avocado as a creamy alternative.

Why is my vinaigrette separating?

If your vinaigrette separates, it simply means the ingredients need to be re-emulsified. Whisk or blend the dressing again to combine everything thoroughly.

How can I store leftover dressing?

Store any leftover vinaigrette in an airtight container in the refrigerator for up to one week. Just give it a good shake or whisk before using it.

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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: Raw
Cuisine: American

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Description

This Spring Green Salad boasts a medley of fresh greens and vibrant ingredients, tossed in a zesty lemon vinaigrette. Quick to prepare, it makes a healthy meal or side dish that’ll satisfy any food lover’s cravings.

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

In a small bowl, whisk together all vinaigrette ingredients until well combined. For a smoother texture, blend them in a high-speed blender.
In a large bowl, add the spinach and drizzle with half of the basil lemon vinaigrette. Toss gently to coat the spinach leaves.
Layer the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
Top with crumbled feta or goat cheese, roasted pistachios, and sunflower seeds.
Season with salt and black pepper to taste.
Serve with the remaining basil lemon vinaigrette on the side for guests to drizzle as they like.

Notes

Feel free to substitute any greens or vegetables based on your preference and seasonal availability.
This salad is great for meal prep; keep the dressing separate until serving to maintain freshness.