Description
This Spring Green Salad is a delightful mix of spinach, fresh veggies, and a zesty lemon dressing. It’s easy to prepare, bursting with flavor, and makes for a wonderful healthy meal.
Ingredients
Scale
- 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
Instructions
- Whisk together all vinaigrette ingredients in a small bowl until well combined. Alternatively, blend everything in a high-speed blender. Adjust salt and pepper as needed.
- In a large bowl, add spinach and drizzle with half the vinaigrette. Toss gently to coat the spinach leaves.
- Arrange 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 vinaigrette on the side.
Notes
Feel free to customize with seasonal vegetables or nuts.
The salad is best served fresh but can be refrigerated for up to a day.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg