Everything spring green salad is the perfect dish to celebrate the vibrant flavors of the season. This refreshing salad combines crisp greens and colorful veggies, creating a delightful medley that’s both nourishing and satisfying. Whether you’re hosting a spring gathering or simply looking for a quick meal, this easy recipe delivers in taste and presentation.
Table of Contents
Why You’ll Love Everything Spring Green Salad
Quick and Easy Preparation
This salad comes together in just 30 minutes without any cooking involved. Simply chop, layer, and serve for a hassle-free experience that allows you more time to enjoy the company of family and friends.
Fresh and Vibrant Flavors
The combination of fresh spinach, vibrant cherry tomatoes, and creamy avocado offers a symphony of flavors and textures. Each bite is a burst of spring that leaves you feeling energized and satisfied.
Customizable Ingredients
Feel free to tailor this recipe to your liking! Swap in your favorite nuts, seeds, or cheeses for a personal touch. It’s a versatile dish that accommodates various tastes.
Visual Appeal and Texture
The bright colors of the ingredients create an eye-catching presentation. Add in the crunch of pistachios and sunflower seeds, and you’ll have a salad that not only tastes great but looks stunning on the table.
Ingredients You’ll Need
Fresh Greens and Vegetables
- 6 cups organic spinach
- 1/2 head red or green cabbage, shredded
- 1 cup microgreens (or alfalfa sprouts)
- 3/4 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
- 1/4 cup pickled red onions or very thinly sliced raw red onion
- 1/2 cup pitted Castelvetrano green olives, halved
- 1 medium ripe avocado, sliced or chopped
- 4 ounces crumbled feta or goat cheese
- 1/4 cup roasted and salted pistachios
- 1/4 cup roasted sunflower seeds
- Kosher salt and freshly ground black pepper, to taste
Optional Toppings for Extra Flavor
- Grilled chicken, flaked salmon, chickpeas, or hard-boiled eggs for protein
- Arugula or baby kale for a peppery twist
- Strawberries or citrus for a hint of sweetness
Key Ingredients for the Vinaigrette
- 1/4 cup fresh lemon juice
- 1/4 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
How to Make Everything Spring Green Salad
Preparing the Lemon Basil Vinaigrette
Start by whisking together lemon juice, olive oil, minced garlic, Dijon mustard, honey (or sugar), and chopped basil. Season with salt and pepper until well combined. For a smoother texture, blend the ingredients together.
Layering the Salad Ingredients
In a large bowl, place the spinach and drizzle half of the vinaigrette over it. Toss gently to coat the leaves without bruising them. Transfer the dressed spinach to a serving platter or keep it in the bowl, layering cabbage, microgreens, peas, tomatoes, cucumbers, radishes, onions, olives, and avocado on top.
Final Seasoning and Serving Suggestions
Sprinkle the salad with crumbled cheese, pistachios, and sunflower seeds. Season with additional salt and pepper to taste. Serve with extra vinaigrette on the side to allow guests to dress their portions as they prefer.
Pro Tips for Making the Recipe
Achieving the Perfect Vinaigrette
Balance the acidity of the lemon juice with the richness of the olive oil for a harmonious dressing. Taste and adjust the seasoning to suit your preference.
Tips for Freshness and Storage
For optimal freshness, store the salad undressed in the refrigerator for 4-5 days. Add the dressing just before serving to maintain the crispness of the greens.
Customization Ideas
Feel free to swap out cheeses, seeds, or vegetables based on your preferences. This salad is highly adaptable, making it easy to create something uniquely yours!
How to Serve
Serving as a Main Dish or Side
This everything spring green salad makes a fantastic main dish for a light lunch or dinner, but it also pairs beautifully as a side for grilled meats and seafood.
Pairing Suggestions
Consider serving it alongside a light pasta dish or with grilled chicken for a more filling meal. This salad complements a variety of flavors.
Make Ahead and Storage
Storing Leftovers Properly
If you have leftovers, store the salad in an airtight container without dressing. It will keep well for up to 4-5 days in the refrigerator.
Freezing and Reheating Tips
Avoid freezing this salad, as fresh vegetables lose their texture once thawed. Enjoy it fresh, and savor the flavors of spring!
FAQs
Can I make this salad vegan?
Yes, to make the salad vegan, simply omit the cheese and use maple syrup instead of honey in the vinaigrette.
What can I substitute for the vinaigrette?
You can use any dressing you prefer, such as a balsamic vinaigrette or a creamy ranch.
How long can I store leftovers?
Store the undressed salad in an airtight container for 4-5 days to maintain freshness.
Can I add other proteins to this salad?
Absolutely! Grilled chicken, flaked salmon, chickpeas, or hard-boiled eggs are great additions.
What other greens can I use?
Feel free to swap spinach for arugula, kale, or mixed greens based on your preference.
More Delicious Recipes to Try Next
- Spring Roll Salad with Peanut Sauce
- Easy Spring Mix Salad
- Strawberry Spring Mix Salad
- Vibrant Spring Salad with Apples
- Spring Salad with Grilled Chicken
Conclusion
Everything spring green salad is a delightful addition to your spring repertoire. Its vibrant colors and flavors make it a hit at any table, whether you’re serving it as a light lunch or alongside your favorite entrees. Don’t forget to check out more culinary inspiration on Pinterest for endless recipe ideas and tips to enhance your cooking experience.
Everything Spring Green Salad
Equipment
- Large bowl
- whisk or blender
- Serving platter
Ingredients
- 6 cups organic spinach
- 1/2 head red or green cabbage, shredded
- 1 cup microgreens or alfalfa sprouts
- 3/4 cup frozen peas, thawed
- 1 cup cherry tomatoes, halved or quartered
- 2 medium Persian cucumbers, sliced or roughly chopped
- 3 radishes, trimmed and chopped or sliced
- 1/4 cup pickled red onions or very thinly sliced raw red onion
- 1/2 cup pitted Castelvetrano green olives, halved
- 1 medium ripe avocado, sliced or chopped
- 4 ounces crumbled feta or goat cheese
- 1/4 cup roasted and salted pistachios
- 1/4 cup roasted sunflower seeds
- Kosher salt and freshly ground black pepper, to taste
Lemon Basil Vinaigrette
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- 4 leaves basil, finely chopped
- Freshly ground salt and black pepper, to taste
Instructions
- Whisk together lemon juice, olive oil, garlic, Dijon mustard, honey, chopped basil, and season with salt and pepper until emulsified, or blend for a smoother texture.
- In a large bowl, toss spinach with half of the vinaigrette to coat gently.
- Layer cabbage, microgreens, peas, tomatoes, cucumbers, radishes, onions, olives, avocado, cheese, pistachios, and sunflower seeds over the dressed spinach.
- Season with additional salt and pepper, and serve with extra vinaigrette on the side.