Everything Spring Green Salad
Enjoy this refreshing Everything Spring Green Salad packed with organic greens and a variety of colorful vegetables, drizzled with a tangy lemon basil vinaigrette.
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.
Notes
For optimal freshness, store the salad undressed in the refrigerator for 4-5 days; add dressing just before serving. Customize with different cheeses, seeds, or vegetables. Add avocado just before serving to prevent browning. The vinaigrette can be made ahead and stored for up to 1 week.