Spring Salad
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Spring Salad
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Fresh, crisp spring salad tossed with a zesty homemade lemon vinaigrette for the perfect balance of bright and refreshing seasonal flavors.
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Ingredients
- 5 oz spring mix lettuce baby greens, baby spinach, arugula, radicchio, etc. (or any lettuce of your choice) - chop larger pieces if needed
- 1/2 oz basil leaves fresh, chiffonade
- 1/2 cup peas fresh or frozen, thawed
- 1 English cucumber sliced
- 1/4 cup green onion white and green parts, diced on an angle
- 1 cup carrot grated
- 5 large radishes sliced
- 12 thin asparagus spears** diced into 1 to 1 1/2 inch pieces on an angle
- 7.5 oz garbanzo beans rinsed and drained, about 1/2 can
- 1 large avocado sliced
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup goat cheese crumbled
for the dressing (makes about 1 cup)-
- 1 clove garlic
- Zest of 1 lemon
- 3 tablespoons lemon juice freshly squeezed (about 1 lemon)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly cracked + more for serving
- 3/4 cup extra virgin olive oil
Instructions
to toast the almonds-
- Heat a small dry pan (no oil) over medium heat. Add the sliced almonds in a single layer.
- Swirl the pan every 15–30 seconds to prevent burning. Watch for color change - they will turn a light golden brown and smell fragrant in 3–5 minutes.
- Remove and transfer to a plate to cool completely.
for the dressing-
- Add all dressing ingredients except olive oil to a blender. With blender on, slowly pour in olive oil and blend until emulsified, about 30 seconds.
- Taste for seasoning and add more salt and black pepper if needed. Place dressing in a container or small jar for serving and set aside.
for the salad-
- Place spring mix lettuce, basil, peas, cucumber, carrot, radish, asparagus, and garbanzo beans in a large salad bowl and toss to combine well.
- Evenly divide the salad among 4 bowls. To each salad add avocado slices, sliced almonds, sunflower seeds, and goat cheese.
- Pour dressing over top each salad (use as much or as little as desired). Garnish with freshly cracked pepper if desired.
Notes
- *If you don't have a blender or don't want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified.
- *If you don't have a blender or don't want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified.
- **Try to find the thinnest asparagus you can so you don't have to blanch them first. If you can only find thick ones, you may not want to eat those raw.
Nutrition Information
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Calories
700kcal
(35%)
Carbohydrates
34g
(11%)
Protein
14g
(28%)
Fat
60g
(92%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
9g
Monounsaturated Fat
39g
Cholesterol
7mg
(2%)
Sodium
399mg
(17%)
Potassium
906mg
(26%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
8701IU
(174%)
Vitamin C
29mg
(32%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 60g | 92% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 39g | 195% |
| Cholesterol | 7mg | 2% |
| Sodium | 399mg | 17% |
| Potassium | 906mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 8701IU | 174% |
| Vitamin C | 29mg | 32% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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