Everything Spring Green Salad with Lemon Basil Vinaigrette
User Reviews
5
Everything Spring Green Salad with Lemon Basil Vinaigrette
Description
The Everything Spring Green Salad combines leafy greens like spinach and cabbage with microgreens and sweet peas for a vibrant base. Cherry tomatoes, Persian cucumbers, sliced radishes, and pickled or thinly sliced red onions add crispness and color, while Castelvetrano olives and creamy avocado contribute savory and smooth elements. Feta cheese adds a salty tang, complemented by roasted pistachios and sunflower seeds for crunch.
The lemon basil vinaigrette is made by whisking fresh lemon juice, olive oil, minced garlic, Dijon mustard, honey, and finely chopped basil leaves until emulsified, seasoned with salt and pepper. This dressing brightens the salad with citrus and herbal flavors without overpowering the individual ingredients.
To serve, the spinach is lightly tossed with half the vinaigrette to coat the leaves, then the remaining salad components are arranged on top. Additional dressing is served alongside, allowing diners to customize their portion. For storage, it’s recommended to keep the salad undressed in the refrigerator for several days, dressing only before serving to avoid sogginess.
Ingredients
- 6 cups spinach organic
- ½ cabbage head, red or green, shredded
- 1 cup microgreens or alfalfa sprouts
- ¾ cup peas frozen, thawed
- 1 cup cherry tomato halved or quartered
- 2 Persian cucumbers sliced or roughly chopped
- 3 radishes trimmed and chopped or sliced
- ¼ cup red onions pickled or very thinly sliced raw
- ½ cup Castelvetrano green olives pitted, halved
- 1 avocado medium ripe, sliced or chopped
- 4 ounces feta cheese crumbled, or crumbled goat cheese
- ¼ cup pistachios roasted and salted
- ¼ cup sunflower seeds roasted
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- For the lemon basil vinaigrette:
- ¼ cup lemon juice fresh
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- 4 basil leaves, finely chopped
- salt freshly ground, to taste
- black pepper freshly ground, to taste
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
- Store the salad without dressing for 4-5 days to maintain freshness and crispness.
- Toss spinach with half the lemon basil dressing before adding other ingredients to coat leaves evenly.
- Serve remaining dressing on the side so individuals can add to taste.
- This salad is highly customizable with different greens or nuts based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 226cal | 11% |
| Carbohydrates | 16.7g | 6% |
| Protein | 6.4g | 13% |
| Fat | 16.5g | 25% |
| Fiber | 7.3g | 29% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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