Bright Spring Salad (Printable Version)
Fresh greens, radishes, asparagus, and citrus vinaigrette celebrating spring's bounty.
# What You 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 Make It:
01 - Bring a pot of salted water to a simmer. Add asparagus tips and peas, cook for 2 minutes until tender-crisp. Drain immediately and rinse under cold running water to stop cooking and preserve bright color.
02 - In a large salad bowl, add baby spinach, mixed greens, sliced radishes, cucumber, blanched asparagus, cooled peas, and carrot ribbons. Toss gently to distribute evenly.
03 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and thickened slightly.
04 - Drizzle the vinaigrette over the prepared vegetables. Use salad tossers or large spoons to fold gently, ensuring all greens are lightly coated without crushing delicate ingredients.
05 - Sprinkle crumbled feta cheese, toasted sunflower seeds, and chopped fresh herbs over the top. Serve immediately while vegetables remain crisp and flavors are vibrant.
# Helpful Hints:
01 -
- The dressing emulsifies into something that tastes like sunshine in a bowl
- Blanched asparagus and sweet fresh peas make it feel special without any cooking
02 -
- Never dress this salad more than 15 minutes before serving or the greens will wilt completely
- Toasting the sunflower seeds makes a huge difference in flavor
03 -
- Use a vegetable peeler to create those elegant carrot ribbons instead of chopping
- Pat your blanched vegetables completely dry before adding to the salad