Fresh, green, and delightful, a Spring Green Salad with Basil Lemon Vinaigrette captures the essence of the season in every bite. This vibrant dish is a feast for both the eyes and the palate, marrying a rainbow of fresh vegetables with a zesty dressing that awakens the senses. Picture crisp spinach cradling juicy cherry tomatoes, creamy avocado, and crunchy pistachios, all drizzled with a tangy dressing that ties everything together wonderfully. Each ingredient plays its part in creating a flavorful harmony that’s perfect for any gathering or solo lunch.

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 whipped up this salad on a sunny afternoon while the flowers were blooming outside. The bright colors danced in my bowl, and the aroma of fresh basil and sharp lemon filled my kitchen, instantly lifting my mood. Ever since, it’s become my go-to dish for gatherings, not to mention a fantastic way to enjoy fresh, healthy ingredients. Ditching the store-bought varieties, this recipe for Spring Green Salad is not only simple but also budget-friendly and made from wholesome ingredients. I warmly invite you to try this recipe, as it’s sure to become a staple in your culinary repertoire!

Why You’ll Love This Recipe

Simple & Quick: Prep this salad in just 30 minutes—perfect for a last-minute meal!
Irresistible Flavor: The basil lemon vinaigrette adds a bright burst of flavor that compliments the fresh veggies beautifully.
Eye-Catching Appeal: Rainbow-hued ingredients make this salad a showstopper at any table.
Flexible Serving: Ideal as a side dish, main course, or even for meal prep throughout the week.
Diet-Friendly Options: Easily modify ingredients to suit gluten-free, dairy-free, or vegan diets.

Ingredients You’ll Need

6 cups organic spinach: A nutrient-rich base filled with vitamins and minerals. Fresh spinach delivers a soft texture; feel free to substitute with mixed greens for variety.
½ head red or green cabbage, shredded: Adds crunch and color. You can swap it with coleslaw mix for convenience.
1 cup microgreens (or alfalfa sprouts): These tiny greens pack a nutritional punch. They’re versatile, so sunflower sprouts work too if you can’t find microgreens.
¾ cup frozen peas, thawed: Sweet pops of flavor that complement the veggies. Fresh peas can be used if available.
1 cup cherry tomatoes, halved or quartered: Juicy and sweet, making them a favorite in salads. Grape tomatoes are a good alternative, should you prefer them.
2 Persian cucumbers, sliced or roughly chopped: Crisp and refreshing, they bring a satisfying crunch. Regular cucumbers can work, but be sure to peel if they’re waxed.
3 radishes, trimmed and chopped or sliced: Their peppery note adds depth. If you’re not a fan, you could omit them or substitute with bell pepper.
¼ cup pickled red onions or very thinly sliced raw red onion: A tangy kick that balances the salad; feel free to use green onions for a milder flavor.
½ cup pitted Castelvetrano green olives, halved: Their buttery taste enriches the dish. You can swap these for Kalamata olives if desired.
1 medium ripe avocado, sliced or chopped: Adds creaminess and healthy fats. Choose avocados that yield slightly to pressure for maximum freshness.
4 ounces crumbled feta or goat cheese: Creamy and tangy, offering a rich finish. If you’re looking for a dairy-free alternative, try almond feta.
¼ cup roasted and salted pistachios: Provide crunch and nutty flavor; you can easily replace these with walnuts or sunflower seeds.
¼ cup roasted sunflower seeds: More crunch and good fat; they complement the flavors wonderfully. Feel free to skip or substitute with pumpkin seeds.
Kosher salt and freshly ground black pepper, to taste: Essential for seasoning. Adjust according to your flavor preferences.

For the lemon basil vinaigrette:

¼ cup fresh lemon juice: Bright and refreshing, it’s the star of the dressing. Fresh-squeezed juice yields the best flavor.
¼ cup olive oil: This adds richness and helps blend the flavors together. Use extra virgin for deeper taste.
1 garlic clove, minced: Offers a savory backdrop. If you’re not a fan of raw garlic, omit it for a milder salad dressing.
1 teaspoon Dijon mustard: Adds a tangy depth that marries the flavors. You can substitute with honey mustard if you prefer.
1 teaspoon honey or sugar: To balance the acidity; adjusting to your taste is encouraged.
4 basil leaves, finely chopped: Fresh basil gives the dressing its aromatic character. If fresh isn’t accessible, dried basil can work but use less.
Freshly ground salt and black pepper, to taste: Ensures the vinaigrette is perfectly seasoned.

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

Make the Basil Lemon Vinaigrette: In a small bowl, whisk together 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 until well combined. Taste and adjust salt and pepper as needed. This dressing can also be blended in a high-speed blender for an extra smooth finish.

Prep the Spinach: In a large mixing bowl, add 6 cups of organic spinach and drizzle half of the basil lemon vinaigrette over it. Toss gently to coat the leaves, ensuring they’re all nicely dressed. This first layer of flavor creates a scrumptious base for the salad.

Layer the Ingredients: Arrange the shredded cabbage, microgreens, thawed peas, halved cherry tomatoes, chopped cucumbers, sliced radishes, pickled onions, halved olives, and chopped avocado on top of the spinach. The assembly is a fun part that allows the colors to shine through, making the salad visually appealing.

Add Cheese and Nuts: Sprinkle 4 ounces of crumbled feta or goat cheese over the assembled ingredients, followed by ¼ cup of roasted and salted pistachios and ¼ cup of roasted sunflower seeds. This enhances both texture and flavor—the crunch from the nuts matches beautifully with the creaminess of the cheese.

Season to Taste: Finish by seasoning with kosher salt and freshly ground black pepper to taste. Remember, this is just a hint to balance out the flavors in the dish, so tweak it as needed based on your preferences.

Serve with Extra Dressing: Enjoy your salad immediately, or let it chill slightly in the refrigerator before serving. Serve with the remaining basil lemon vinaigrette on the side for guests to drizzle as desired, giving them the option to add more flavor.

Storing & Reheating

To store leftovers, place the salad components in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate to maintain the crispness of the greens. If freezing, consider storing the detached elements in freezer-safe containers for up to 3 months. When you’re ready to enjoy leftovers, it’s best to allow them to thaw in the fridge overnight for optimal texture. Just note that the fresh greens may become slightly limp after freezing, but a quick toss in the remaining dressing can refresh them.

Chef’s Helpful Tips

Keep your vegetables fresh by washing them right before use; excess moisture can lead to sogginess.
Slice the avocado just before serving to keep its bright color and creamy texture intact.
Experiment with different cheeses—blue cheese or goat cheese can create a delightful twist if you’re up for it.
If preparing ahead, mix the sturdier veggies (cabbage, cucumbers, and olives) to avoid wilting once combined with the spinach.
Customize the dressing! More honey can create a sweeter vinaigrette, and adding a pinch of chili flakes can give it a spicy kick.

Each bite of this fresh and flavorful Spring Green Salad not only boosts nutrition, but it also balances flavors and textures, so why not embrace your inner chef? The beauty of this recipe lies not just in its ingredients, but in its ability to shine at any meal, be it a casual lunch or a festive gathering. Enjoy experimenting with your favorite toppings and variations; after all, cooking should be a joyful adventure in the kitchen!

Recipe FAQs

Can I make the salad ahead of time?

Absolutely! You can assemble the salad without the salad greens and dressing a few hours in advance. Just keep the greens and dressing separate until you’re ready to serve.

What can I substitute for the Dijon mustard in the dressing?

If Dijon mustard isn’t available, honey mustard can work just fine. Alternatively, you can use a bit of regular mustard, but start with a smaller amount as it can be stronger in flavor.

How do I store leftover salad?

Store any remaining salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate to prevent the greens from wilting too quickly.

Can I add protein to this salad?

Definitely! Grilled chicken, shrimp, or chickpeas make great additions if you want to bump up the protein content. Just toss them in along with the other ingredients for a heartier dish.