Name: Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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

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

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

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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.

Notes

Feel free to add any other seasonal vegetables you enjoy.
For a vegan option, omit cheese and use agave instead of honey.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 8g
Cholesterol: 10mg