Everything Spring Green Salad with Lemon Basil Vinaigrette

Everything Spring Green Salad with Lemon Basil Vinaigrette is the kind of bowl that makes you feel genuinely good about what you are eating, not in a guilty, reluctant way, but in the warm, satisfied way that comes from a plate full of real, beautiful food. The ingredients are simple, the technique is minimal, and the result is the kind of salad that gets requested at every spring gathering, potluck, and family dinner you bring it to.

Love More Salad Recipes? Try My Spring Mix Salad with Balsamic Honey Dressing or this Broccoli Salad
next.

Why You’ll Love This Recipe

• It bursts with the bright, clean flavors of spring. Every ingredient sings — there is no one flavor that overpowers, just a beautiful chorus of freshness.
• It tastes like something from a restaurant but uses everyday ingredients. Nothing in this bowl is complicated or hard to find, yet the finished salad looks and tastes genuinely impressive.
• The lemon basil dressing is the kind you want to keep in your refrigerator at all times. Bright, herby, and slightly tangy — it makes everything it touches taste better.
• The whole family enjoys it. Even those who claim they do not love salad tend to clean their bowl when it is this fresh and flavorful.
• It comes together in about 30 minutes with zero cooking required. Maximum reward for minimum effort, which is always the goal on a busy day.

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Ingredients You’ll Need

For the Salad:

• 5 cups mixed spring greens or baby arugula
• 1 cup snap peas or blanched asparagus, cut into bite-sized pieces
• 1 large avocado, sliced or cubed (adds creaminess without any dairy)
• 1 cup radishes, thinly sliced (beautiful in color and delivers a fresh, peppery bite)
• 1/2 cup shelled fresh or frozen peas, thawed
• 1/4 cup shaved Parmesan or crumbled goat cheese
• 2 tablespoons toasted pumpkin seeds or sunflower seeds (for crunch)
• Fresh basil leaves and fresh mint leaves, a small handful of each

For the Lemon Basil Vinaigrette:

• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon — always use fresh, never bottled)
• 1 tablespoon honey or maple syrup
• 1 small garlic clove, finely minced or grated
• 2 tablespoons fresh basil, very finely chopped
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Why These Ingredients Work

Fresh lemon juice is the soul of this vinaigrette — it provides a clean, bright acidity that lifts every other ingredient in the bowl and makes the whole salad feel genuinely alive. Using fresh-squeezed lemon rather than bottled juice is not optional here; the difference in flavor is substantial, and it is the reason the dressing tastes so fresh and vibrant rather than flat and one-dimensional.

Avocado plays the role of the creamy element in this salad without a single drop of dairy. Its buttery richness creates a textural contrast against the crisp snap peas and peppery radishes, giving every bite something soft and satisfying to land on. Slice it right before serving to keep it from browning and add it gently so it stays in beautiful pieces rather than getting mashed as you toss.

Fresh basil and mint woven through the greens are the detail that takes this salad from very good to truly special. The herbs add a floral, aromatic quality that you cannot replicate with dried herbs, and they make the bowl smell as wonderful as it looks. They are also the ingredient that guests most often ask about when they want to know what makes this salad taste so different from a regular green salad.

Toasted seeds add a nutty crunch that holds up much better than croutons under dressing, and they keep the salad naturally gluten-free and a bit more nutritious without anyone feeling like they are making a sacrifice. Pumpkin seeds in particular have a wonderfully deep, earthy flavor that complements the lemon dressing beautifully.

Essential Tools and Equipment

• Large salad bowl or wide serving platter
• Small bowl or mason jar with a lid (for the vinaigrette)
• Whisk or fork
• Sharp knife and cutting board
• Citrus juicer or reamer
• Salad tongs
• Vegetable peeler (for shaving Parmesan)

Step-by-Step Instructions

Step 1: Make the Lemon Basil Vinaigrette

Combine the olive oil, fresh lemon juice, honey, grated garlic, finely chopped basil, Dijon mustard, salt, and pepper in a small bowl or mason jar. Whisk vigorously until the dressing emulsifies into a smooth, slightly creamy consistency, or seal the jar and shake hard for 20 seconds.

Step 2: Prep the Vegetables

Rinse and dry your greens thoroughly — wet greens dilute the dressing and lead to a watery bowl. Thinly slice the radishes, halve the snap peas or cut asparagus into one-inch pieces, and measure out the thawed peas. Slice the avocado last, right before you are ready to assemble, so it stays bright and beautiful rather than browning on the cutting board.

Step 3: Build the Base

Spread the mixed greens or arugula across a large bowl or wide serving platter — a platter actually shows off this salad best because you can see all the layers of color. Scatter the snap peas, radishes, peas, and fresh herb leaves evenly across the top so every area of the bowl has something interesting going on.

Step 4: Add the Finishing Toppings

Lay the avocado slices gently over the top of the salad — do not toss them in yet or they will break apart. Sprinkle the cheese and toasted seeds over everything. This is your finishing moment, and the bowl should look genuinely stunning right now with all those layers of green, white, pink, and gold.

Step 5: Dress and Toss Gently

Drizzle the lemon basil vinaigrette over the salad right before serving. Toss gently with tongs, being careful to fold the avocado in without mashing it. Serve immediately at room temperature for the brightest, most vibrant flavor — cold salad straight from the refrigerator mutes the dressing considerably.

You Must Know

Dry your greens completely before building the salad — this is non-negotiable. Water clinging to the leaves dilutes the dressing, prevents it from adhering to the leaves properly, and makes the whole bowl watery and flat within minutes. A salad spinner is the best tool for this job, but if you do not have one, lay the washed greens on a clean kitchen towel and gently pat them dry.

Add the avocado at the very end and handle it gently during tossing. Avocado continues to oxidize once cut, so you want it in the bowl for as short a time as possible before serving. A squeeze of lemon juice over the cut avocado the moment you slice it buys you a few extra minutes of beautiful green color.

Personal Secret: Let the dressed salad sit for just two minutes before serving rather than eating it immediately. That brief rest time allows the lemon vinaigrette to lightly wilt the very edges of the greens and bring all the flavors into a cohesive, harmonious whole.

Pro Tips & Cooking Hacks

• Use a salad spinner to dry greens quickly and thoroughly — damp greens are the enemy of a well-dressed salad.
• Grate the garlic on a microplane for the smoothest, most evenly distributed garlic flavor in the dressing.
• Blanch asparagus in boiling water for just 60 seconds then shock in ice water for a vibrant green color that holds up beautifully.
• Make a double batch of the lemon basil vinaigrette and use it on grilled vegetables, pasta salad, or as a marinade throughout the week.
• Add cooked white beans or chickpeas to make this salad a complete protein-rich meal without adding meat.
• Store the dressing in a glass jar — the acidity from the lemon can react with metal and change the flavor slightly over time.

Flavor Variations & Suggestions

For a heartier version that works as a weeknight main, add shredded rotisserie chicken or sliced grilled salmon over the top. The protein transforms this elegant side dish into a complete, satisfying dinner that still feels light and spring-fresh rather than heavy. The lemon basil dressing pairs particularly well with both chicken and fish.

Swap the Parmesan for crumbled goat cheese if you want a creamier, tangier element that distributes more evenly throughout the salad. Goat cheese also pairs beautifully with fresh herbs in a way that feels very French and sophisticated, and it makes this salad feel slightly more luxurious for special occasion entertaining.

Add halved strawberries or sliced fresh peaches in summer when the farmers market is overflowing with fruit. The sweetness of either fruit plays off the lemon dressing and the peppery arugula in a combination that tastes genuinely joyful and seasonal in the best possible way.

Make-Ahead Options

The lemon basil vinaigrette keeps well in a sealed mason jar in the refrigerator for up to three days, though the fresh basil will darken slightly over time without affecting the flavor. All the vegetables except the avocado can be washed, dried, and prepped a day in advance and stored in covered containers in the refrigerator.

Toast the seeds up to five days ahead and store them in an airtight container at room temperature. Slice the avocado only at the last possible moment — no more than fifteen minutes before serving — to keep it from browning.

Assemble and dress the full salad right before it hits the table for the best texture and appearance.

What to Serve With Everything Spring Green Salad

This salad shines alongside any simply prepared protein — grilled chicken thighs, baked salmon, or a beautiful piece of halibut all let the brightness of the lemon basil dressing take center stage without competition. A warm, crusty baguette with good butter alongside makes the whole spread feel like a proper spring celebration.

For a vegetarian dinner spread, serve this salad next to a simple frittata or a bowl of creamy white bean soup. The combination is elegant, satisfying, and comes together quickly, which is exactly what you want when you are cooking for the family on a weeknight without wanting to spend the entire evening in the kitchen.

A chilled glass of Pinot Grigio or a tall sparkling water with fresh lemon slices complements the bright citrus notes in the dressing beautifully. For a non-alcoholic option, a lightly sweetened basil lemonade would echo the flavors in the dressing in a way that feels intentional and special.

Allergy Information

• Contains: Dairy (Parmesan or goat cheese)
• Dairy-free: Simply omit the cheese or use a plant-based Parmesan alternative.
• Nut-free: This recipe is naturally nut-free as written. Pumpkin seeds and sunflower seeds are both safe nut-free alternatives for crunch.
• Vegan: Omit the cheese and swap honey for maple syrup in the dressing.
• Gluten-free: This recipe is naturally gluten-free as written — no modifications needed.

Storage & Reheating

Store each salad component separately in covered containers in the refrigerator for up to two days. The assembled and dressed salad does not store well — the greens wilt quickly once dressed and the avocado browns. Keep the vinaigrette in a sealed jar for up to three days and shake or whisk well before each use. This salad is served cold or at room temperature and does not require any reheating.

FAQs

Can I use bottled lemon juice instead of fresh in the vinaigrette?

Fresh lemon juice is strongly recommended here — the bright, clean flavor of freshly squeezed lemon is what makes this vinaigrette special. Bottled lemon juice tends to taste flat and slightly bitter by comparison, and it shows clearly in the finished dressing.

How do I keep the avocado from browning in the salad?

Slice the avocado as close to serving time as possible, and immediately squeeze a little fresh lemon juice over the cut surfaces. Add it to the bowl last and dress the salad right away — the acid in the dressing also helps slow browning once it coats the avocado.

Can I add a grain to make this salad more filling?

Absolutely — cooked and cooled quinoa, farro, or even wild rice all integrate beautifully into this salad. Toss about a cup of cooked grain in with the greens before adding the toppings, and the salad becomes hearty enough to serve as a complete meal.

What greens work best if I cannot find spring mix?

Baby arugula is the best single-green substitute — its peppery bite pairs perfectly with the lemon vinaigrette. Baby spinach works well for a milder, softer option. Avoid iceberg lettuce, which is too neutral and watery to stand up to this bold dressing.

How do I make this salad ahead for a potluck?

Pack all components separately in sealed containers and transport the dressing in a jar. Set everything up on-site right before serving. The assembled, undressed salad can sit for up to 30 minutes at room temperature without suffering, but dress it at the last possible moment for the best result.

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