Spring has a way of refreshing our plates, bringing bright colors and lively flavors that celebrate the season. One of my go-to recipes during this time is Spring Green Salad | Fresh Chopped Salad with Lemon Dressing. This vibrant salad is packed with a mix of crunchy vegetables and peppery microgreens, all brilliantly tied together with a zesty basil lemon vinaigrette. It’s not just a meal; it’s an experience of springtime joy with 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
Recipe FAQs
Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

I first discovered this salad during a picnic with friends, where the sun was shining, and laughter filled the air. It quickly became my favorite choice to bring because everyone always asks for seconds. The delightful combination of textures and flavors makes it a hit—far surpassing any store-bought version you might find. Whether you’re enjoying it as a light lunch or serving it up at a gathering, this salad is sure to impress. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Just half an hour of prep, this dish comes together easily for a last-minute meal.
Irresistible Flavor: The fresh basil vinaigrette adds a bright, tangy twist that complements the earthy greens perfectly.
Eye-Catching Appeal: With its array of colors from greens, reds, and purples, it looks as amazing as it tastes.
Flexible Serving: This salad shines at parties, picnics, or even as a main dish on a warm evening.
Diet-Friendly Options: It’s vegetarian-friendly, and you can easily adapt it to be gluten-free or vegan!

Ingredients You’ll Need

6 cups organic spinach: Fresh spinach provides a nutrient-packed base full of vitamins and minerals.
½ head red or green cabbage, shredded: Adds crunch and a lovely pop of color. You can substitute with kale if desired.
1 cup microgreens (or alfalfa sprouts): These little greens offer a fresh, peppery flavor. Feel free to use any sprouts you enjoy!
¾ cup frozen peas, thawed: A touch of sweetness and vibrant green color. If fresh is available, they work great too!
1 cup cherry tomatoes, halved or quartered: Their juicy sweetness offers contrast to crunchy textures.
2 persian cucumbers, sliced or roughly chopped: These thin-skinned cucumbers add crispness. English cucumbers are a good alternative.
3 radishes, trimmed and chopped or sliced: A spicy kick that brightens up the salad. You can use any variety of radish.
¼ cup pickled red onions or very thinly sliced raw red onion: For tanginess and a pop of color; pickled adds extra zing!
½ cup pitted castelvetrano green olives, halved: Rich, buttery olives introduce a delightful savory note. Substitute with kalamata if you prefer.
1 medium ripe avocado, sliced or chopped: Creaminess that balances endless flavors, providing healthy fats.
4 ounces crumbled feta or goat cheese: Cheesy goodness to enhance the salad’s taste; feel free to swap with vegan cheese.
¼ cup roasted and salted pistachios: A crunchy addition that brings a nutty flavor. Almonds or walnuts work well too.
¼ cup roasted sunflower seeds: Another layer of crunch that adds health benefits.
Kosher salt and freshly ground black pepper, to taste: Essential for seasoning and enhancing flavor.
For the lemon basil vinaigrette:
¼ cup fresh lemon juice: Bright acidity that wakes up the taste buds.
¼ cup olive oil: A smooth base that rounds out the dressing. Good quality oil makes a difference!
1 garlic clove, minced: Adds depth and a hint of heat; adjust according to your preference.
1 teaspoon dijon mustard: Gives the vinaigrette a little tanginess. You can use yellow mustard if necessary.
1 teaspoon honey or sugar: Balances the acidity; swap with maple syrup for a vegan twist!
4 basil leaves, finely chopped: Fresh basil intensifies the flavor; dried basil is a substitute, but fresh is better.
Freshly ground salt and black pepper, to taste: Always adjust seasoning to your liking.

How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Make the Vinaigrette: Whisk together the ¼ cup fresh lemon juice, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon dijon mustard, 1 teaspoon honey, and 4 finely chopped basil leaves in a small bowl. This is where flavor magic happens! You can also blend everything for a smoother consistency. Taste and adjust the salt and pepper to your liking.

Prepare the Greens: In a large mixing bowl, add the 6 cups organic spinach and drizzle with half of the basil lemon vinaigrette. Toss gently to ensure the spinach is evenly coated, giving it a refreshing base to build upon.

Layer the Salad: On top of the spinach, beautifully arrange the ½ head shredded cabbage, 1 cup microgreens, ¾ cup thawed peas, 1 cup halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup pickled red onions, ½ cup halved green olives, and 1 ripe avocado. This colorful array makes it not just a treat for the tummy but also for the eyes!

Add the Cheese and Nuts: Sprinkle over the 4 ounces crumbled feta or goat cheese, ¼ cup roasted pistachios, and ¼ cup roasted sunflower seeds. These toppings add flavor and texture that make each forkful exciting!

Season: Don’t forget to season with kosher salt and freshly ground black pepper to taste. It’s all about enhancing those fresh flavors, so don’t skip this step!

Serve: Give your guests the remaining basil lemon vinaigrette on the side so they can add as much or as little dressing as they prefer.

Storing & Reheating

To enjoy this salad later, store it in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate until ready to eat. If you want to prepare it ahead of time, you can chop veggies a day in advance, but add avocado just before serving to prevent browning. The salad isn’t suitable for freezing, but if you have leftovers, refresh the flavors with a drizzle of more lemon juice.

Chef’s Helpful Tips

Avoid soggy greens: Make sure your salad is dry before dressing it. A salad spinner works wonders!
Prepare ingredients ahead: You can chop veggies a day prior; just store them separately to maintain crunch.
Season as you go: Always taste and adjust your dressing; this way, you’ll find the perfect balance.
Experiment with flavors: Add fruits like apples or berries for a sweetness kick or a sprinkle of spicy nuts for added interest.

Bright, fresh, and oh-so delicious, this Spring Green Salad is not just a dish to fill your stomach but a way to celebrate the beauty of spring. Feel free to play around with the ingredients and make it your own; add in your favorite seasonal veggies or proteins to make it heartier. Whichever way you decide to enjoy it, I hope you love each bite just as much as I do!

Recipe FAQs

Can I make the vinaigrette ahead of time?

Absolutely! You can prepare the basil lemon vinaigrette a day in advance and store it in the refrigerator in a sealed jar. Just give it a good shake before serving to re-emulsify as ingredients may settle.

What can I substitute for microgreens?

If microgreens aren’t available, alfalfa sprouts or even arugula would work beautifully! Both bring a nice crunch and unique flavor to your salad.

Can I add protein to this salad?

Yes! This salad is versatile; grilled chicken, shrimp, or chickpeas are excellent additions for more protein. They’ll make it more filling while still keeping it fresh and vibrant.

How can I make it vegan-friendly?

To make this salad vegan, simply skip the cheese or substitute it with a plant-based version. You’re free to enhance the dish with additional veggies or even fruits for a sweet touch!

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Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

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Author: Anna
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Salads
Method: No Cook
Cuisine: American

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Description

This Spring Green Salad is vibrant and fresh, featuring crisp greens, juicy tomatoes, and a tangy lemon dressing. It’s an easy, healthy choice for any meal, made with wholesome ingredients and a burst of flavor!

Ingredients

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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

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Instructions

Prepare the basil lemon vinaigrette by whisking together all the vinaigrette ingredients in a small bowl until combined and emulsified. Optionally, blend in a high-speed blender for smoothness. Adjust with salt and pepper as needed.
In a large bowl, add the spinach and drizzle with half of the basil lemon vinaigrette. Toss gently to coat the spinach.
Layer the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado over the spinach.
Top the salad with crumbled feta or goat cheese, roasted pistachios, and sunflower seeds.
Season with kosher salt and black pepper to your liking.
Serve the remaining basil lemon vinaigrette on the side for guests to add as desired.