Perfect Spring Salad
User Reviews
4.7
Perfect Spring Salad
Description
This salad features little gem lettuce leaves arranged with thin slices of Persian cucumber, radish, and ripe avocado for a mix of creamy and crisp textures. Chopped fresh dill and mint add aromatic, fresh herb notes. Canned artichoke hearts bring mild tanginess, while roasted asparagus contributes earthy warmth and a tender bite.
The lemon-champagne vinaigrette blends lemon juice, champagne vinegar, finely chopped garlic and onion or shallot, olive oil, and seasoning with salt and freshly cracked black pepper. This dressing provides acidity and depth, tying the diverse salad components together.
This salad serves well immediately due to the freshness of ingredients and delicate dressing. It can act as a side salad for a spring or summer meal or a light starter. The vinaigrette keeps for several days refrigerated, allowing for preparing ahead of time.
The dressing can be stored up to five days in an airtight container, making it convenient for multiple uses. Serving the salad promptly after tossing preserves the texture and vibrancy of the ingredients.
Ingredients
For the salad:
- 8 little gem lettuce bottom 1-inch trimmed off and separated into leaves (you can also use butter lettuce, heads
- 4 cucumber thinly sliced, Persian
- 1 radish very thinly sliced (or 3 regular radishes thinly sliced, Easter variety
- 1 avocado pitted, peeled, and thinly sliced, ripe
- 3 tablespoons dill chopped, fresh
- 3 tablespoons mint chopped, fresh
- 8 artichoke hearts drained and halved, canned
- 12 ounces asparagus cut into 2-inch pieces, roasted
For the Lemon-Champagne Vinaigrette:
- lemon juice of 1
- 1 tablespoon champagne vinegar
- 2 cloves garlic finely chopped
- 1 onion finely chopped, or shallot
- 1/3 cup olive oil
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- For the salad: Arrange the lettuce leaves in a large salad bowl. Top with the sliced cucumbers, radish, avocado, dill, mint, artichoke hearts, and roasted asparagus.
- For the dressing: Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed.
- Drizzle the dressing over the salad and toss. Season with salt and black pepper. Serve immediately.
Notes
- The lemon-champagne vinaigrette can be prepared ahead and stored in an airtight container for up to 5 days.
- Toss the salad just before serving to maintain crispness and freshness of the vegetables and herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 17mg | 1% |
| Potassium | 663mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 5878IU | 118% |
| Vitamin C | 13mg | 14% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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