Bright Spring Salad Greens (Printable)
Fresh spring salad with crisp vegetables, citrus dressing, and feta topping.
# 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
# How-to Steps:
01 - Blanche the asparagus tips and peas in simmering salted water for 2 minutes. Drain and rinse under cold water to cool quickly.
02 - In a large salad bowl, combine baby spinach, greens, radishes, cucumber, blanched asparagus, peas, and carrot ribbons.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Top with crumbled feta, sunflower seeds, and chopped herbs.
06 - Serve immediately and enjoy the flavors of spring!
# Expert Advice:
01 -
- The raw vegetables sing together without any heavy flavors drowning them out
- It comes together in twenty minutes but tastes like something from a restaurant patio
02 -
- Dress this salad right before serving, the delicate greens wilt quickly once they meet the acid
- Room temperature vegetables taste better than cold ones from the fridge
03 -
- Dry your greens thoroughly after washing, water clinging to leaves prevents the dressing from coating properly
- Taste the dressing before adding it to the salad, adjust the honey or lemon based on the actual sweetness of your vegetables