Spring is finally here, and with it comes a bounty of fresh greens and vibrant colors just waiting to be transformed into something delicious and healthy. The Spring Green Salad | Fresh Chopped Salad with Lemon Dressing is the perfect embodiment of the season, combining a lovely medley of textures and flavors that sing of sunshine and crisp air. Imagine a bowl full of organic spinach, crunchy cabbage, and tender peas, topped with a zesty basil lemon vinaigrette that invigorates every bite.

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
Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

I first stumbled upon this nourishing salad during a weekend potluck, where it quickly became the star of the table. Friends were tossing their heads in approval after every mouthful, and I couldn’t help but snag the last helping! It’s light yet satisfying, making it an excellent choice for lunch, dinner, or any occasion where fresh food is in demand. What’s even better? This recipe is easy to whip up, budget-friendly, and impressively well-rounded, providing a delightful crunch and a flavor that you’ll find hard to resist. So, gather your ingredients and channel those spring vibes with this vibrant salad!

Why You’ll Love This Recipe

Simple & Quick: It takes only 30 minutes to prepare, making it perfect for busy weekdays.
Irresistible Flavor: The combination of fresh ingredients and zesty basil lemon vinaigrette bursts with freshness.
Eye-Catching Appeal: The colorful mix of greens, reds, and yellows creates a salad that’s as beautiful as it is tasty.
Flexible Serving: Perfect for lunch, dinner, or as a side dish for BBQs and gatherings.
Diet-Friendly Options: Easily customizable for vegan, gluten-free, or dairy-free diets.

Ingredients You’ll Need

6 cups organic spinach: This leafy green forms the base of your salad, providing essential nutrients. For a slightly different flavor, you could substitute kale or arugula.
½ head red or green cabbage, shredded: Cabbage adds a satisfying crunch. If you prefer a milder taste, green cabbage works wonderfully.
1 cup microgreens (or alfalfa sprouts): These delicate greens enhance the salad’s flavor profile. Feel free to swap in your favorite sprouts.
¾ cup frozen peas, thawed: Sweet, tender peas add a pop of color and sweetness. Fresh peas can also be used if available.
1 cup cherry tomatoes, halved or quartered: Juicy tomatoes bring bright flavor and a juicy burst. Substitute with diced heirloom tomatoes for a unique touch.
2 Persian cucumbers, sliced or roughly chopped: Their mild flavor and crisp texture makes them a great addition. Regular cucumber can work, but you may want to remove the seeds.
3 radishes, trimmed and chopped or sliced: Radishes add a peppery crunch. Try using daikon radish for a unique flavor twist.
¼ cup pickled red onions or very thinly sliced raw red onion: These add tanginess to the mix. If you prefer a milder version, use sweet onions.
½ cup pitted Castelvetrano green olives, halved: Their buttery texture and flavor add depth. Substitute with Kalamata olives if needed.
1 medium ripe avocado, sliced or chopped: Creamy avocado makes the salad heartier. Be sure to pick one that gives slightly when squeezed.
4 ounces crumbled feta or goat cheese: Adds a tangy richness. For a dairy-free version, you can leave this out.
¼ cup roasted and salted pistachios: Their crunch enhances texture. Swap in walnuts or pecans if you prefer.
¼ cup roasted sunflower seeds: Adds a nutty flavor that’s simply delightful. Pumpkin seeds can be used for a different crunch.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing the flavors.

For the basil lemon vinaigrette:

¼ cup fresh lemon juice: This brightens the salad and adds a zesty punch. Freshly squeezed juice is always best.
¼ cup olive oil: A good-quality oil will elevate this dressing. Choose an extra virgin for the best flavor.
1 garlic clove, minced: Brings a robust flavor. If you’re sensitive to raw garlic, omit it or use roasted garlic instead.
1 teaspoon Dijon mustard: Helps emulsify the dressing and contributes a tangy flavor.
1 teaspoon honey or sugar: Balances the acidity of the lemon juice. Maple syrup works as a vegan alternative.
4 basil leaves, finely chopped: Fresh basil invigorates the vinaigrette. If fresh isn’t available, use 1 teaspoon of dried basil.
Freshly ground salt and black pepper, to taste: Season to enhance overall flavor.

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 olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey or sugar, and 4 finely chopped basil leaves until well combined and emulsified. If you’re feeling adventurous, toss everything in a high-speed blender for a super smooth vinaigrette. Don’t forget to taste and adjust salt and pepper as needed—this is where you find the perfect balance of flavor.

Prepare the Base: In a large bowl, add 6 cups of organic spinach and drizzle with half of the basil lemon vinaigrette. Toss gently to coat the leaves evenly. This initial dressing makes the spinach more robust and flavorful, ensuring that every bite is packed with taste.

Layer the Ingredients: Carefully arrange your ½ head of shredded red or green cabbage, 1 cup of microgreens, ¾ cup of thawed frozen peas, 1 cup of halved or quartered cherry tomatoes, 2 sliced or roughly chopped Persian cucumbers, 3 chopped or sliced radishes, ¼ cup of pickled red onions (or thinly sliced raw red onions), ½ cup of halved Castelvetrano green olives, and 1 medium sliced or chopped avocado on top of the spinach. The colors here are stunning—don’t be shy about sharing this visually impressive harmony of ingredients!

Sprinkle in Extras: Top off the salad with 4 ounces of crumbled feta or goat cheese, ¼ cup of roasted and salted pistachios, and ¼ cup of roasted sunflower seeds. Each nutty and cheesy element adds another layer of flavor and texture, making it not just a meal, but an experience.

Season and Serve: Finish by seasoning with kosher salt and freshly ground black pepper to taste. Serve the salad immediately, accompanied by the remaining basil lemon vinaigrette on the side for guests to drizzle as desired, allowing everyone to customize their experience.

Storing & Reheating

To keep your salad fresh, store it in an airtight container in the refrigerator for up to 3 days. If you’re preparing it ahead of time, consider storing the vinaigrette separately to maintain the salad’s crispness. Avoid leaving it at room temperature for more than 2 hours. If you have leftovers, they’re best consumed cold; however, I wouldn’t recommend reheating the salad as it may change the texture of the greens.

Chef’s Helpful Tips

Avoid Soggy Greens: Make sure to wash and dry your spinach thoroughly; excess moisture can lead to a soggy salad.
Taste As You Go: Adjust the dressing’s acidity to your liking. A little more lemon juice or honey can beautifully shift the flavor.
Create a Make-Ahead Salad: Chop and prep your vegetables in advance and refrigerate them. Combine them with the dressing just before serving to keep them fresh.
Experiment with Ingredients: Feel free to switch up the grains or nuts. Quinoa or farro could add heartiness, and walnuts can provide an earthy flavor.
Choose Quality Produce: The fresher your ingredients, the more vibrant the salad will be. If possible, shop at local farmers’ markets for the best produce.

The Spring Green Salad brings a delightful burst of color and flavor that’s not only pleasing to the eye but also nourishing for the body. This refreshing and nutrient-packed dish is the perfect way to usher in the spring season.

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the ingredients ahead of time. Just keep the dressing separate until you’re ready to serve to prevent the greens from wilting.

What can I substitute for the feta cheese?

If you’re looking to skip the cheese, you can omit it entirely or substitute with a dairy-free cheese product. Another option is to use roasted chickpeas for added protein and a different flavor.

What greens can I use instead of spinach?

If spinach isn’t your thing, you can try mixed greens, baby kale, or even romaine lettuce for a different texture and flavor profile.

How long will this salad last in the fridge?

The salad can last up to 3 days when stored properly in an airtight container. Remember that the quality of the greens may deteriorate over time, so it’s best enjoyed fresh!

It’s time to embrace the season with vibrant flavors and fresh ingredients. Prepare your own Spring Green Salad and indulge in the gorgeousness of spring!