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Spring Salad
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Spring Salad

Fresh, crisp spring salad tossed with a zesty homemade lemon vinaigrette for the perfect balance of bright and refreshing seasonal flavors.

Prep Time
20 mins
Total Time
20 mins
Servings: 4 servings
Calories: 700 kcal
Course: Salad
Cuisine: American

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 fresh, chiffonade, leaves
  • 1/2 cup pea 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 radish sliced
  • 12 thin asparagus diced into 1 to 1 1/2 inch pieces on an angle, spears
  • 7.5 oz garbanzo beans rinsed and drained, about 1/2 can
  • 1 large avocado sliced
  • 1/4 cup almonds sliced
  • 1/4 cup sunflower seeds
  • 1/4 cup goat cheese crumbled
for the dressing (makes about 1 cup)-
  • 1 clove garlic
  • lemon zest of 1
  • 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-
    Cup of Yum
  1. Heat a small dry pan (no oil) over medium heat. Add the sliced almonds in a single layer.
  2. 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.
  3. Remove and transfer to a plate to cool completely.
for the dressing-
  1. 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.
  2. 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-
  1. Place spring mix lettuce, basil, peas, cucumber, carrot, radish, asparagus, and garbanzo beans in a large salad bowl and toss to combine well.
  2. Evenly divide the salad among 4 bowls. To each salad add avocado slices, sliced almonds, sunflower seeds, and goat cheese.
  3. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 700

% 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.