Everything Spring Green Salad with Lemon Basil Vinaigrette

Name: Everything Spring Green Salad with Lemon Basil Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
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 crumbled goat cheese; ¼ cup roasted and salted pistachios; ¼ cup roasted sunflower seeds; Kosher salt and freshly ground black pepper; For the lemon basil vinaigrette:; 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

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
6 servings
Calories
226 kcal
Course
Salad, Lunch
Cuisine
American, Vegan

Everything Spring Green Salad with Lemon Basil Vinaigrette

Stella Guerrero

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Beautiful spring green salad filled with fresh seasonal produce, seeds & creamy avocado, and tossed in the BEST lemon basil vinaigrette. Enjoy this gorgeous, flavorful spring salad as a main meal, easy side dish, or recipe for a potluck!

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Ingredients

Servings

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 crumbled goat cheese
¼ cup roasted and salted pistachios
¼ cup roasted sunflower seeds
Kosher salt and freshly ground black pepper
For the lemon basil vinaigrette:
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

To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also blend everything together in a high-speed blender. Taste, add salt and pepper and adjust seasonings as necessary.
Add spinach to a large bowl and drizzle on half of the dressing, toss gently to coat. Add salad to a platter (or leave in the large bowl), then arrange and layer the other ingredients on top of the greens. Garish with salt and pepper. Serve with the remaining basil lemon vinaigrette on the side for guests to drizzle on if they desire.

Notes

To store: I recommend storing this salad without the dressing for up to 4-5 days. Dress the salad as soon as you're ready to eat it so that the spinach doesn't get soggy.
See the full post for easy ways to customize this salad!