Description
This Everything Spring Green Salad piles crisp snap peas, creamy avocado, peppery radishes, fresh peas, and fragrant basil and mint over spring greens, then dresses everything in a bright lemon basil vinaigrette that makes each ingredient taste more alive. It is ready in 30 minutes with no cooking required and works as a side dish or a light main.
Ingredients
FOR THE SALAD
5 cups mixed spring greens or baby arugula
1 cup snap peas, halved on the diagonal
1 large avocado, sliced or cubed
1 cup radishes, thinly sliced
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
Small handful fresh basil leaves
Small handful fresh mint leaves
FOR THE LEMON BASIL VINAIGRETTE
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon honey or maple syrup
1 small garlic clove, finely grated
2 tablespoons fresh basil, very finely chopped
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
Instructions
1. Combine 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. Set aside while you build the salad.
2. Wash and spin or pat the greens completely dry. Thinly slice the radishes and halve the snap peas. Slice the avocado last, right before assembly, to prevent browning. Squeeze a little fresh lemon juice over the avocado slices immediately.
3. Spread the mixed greens across a large bowl or wide serving platter. Scatter the snap peas, radishes, thawed peas, and fresh herb leaves evenly across the top.
4. Lay the avocado slices gently over the top. Sprinkle the cheese and toasted seeds over everything.
5. Drizzle the lemon basil vinaigrette over the salad right before serving. Toss gently with tongs, folding the avocado in carefully to keep slices intact. Let the dressed salad rest for 2 minutes, then serve.
Notes
Dry greens completely before building the salad — damp greens dilute the dressing and create a watery, flat-tasting bowl.
Slice the avocado at the very last moment and squeeze fresh lemon juice over cut surfaces immediately to prevent browning.
Let the dressed salad sit 2 minutes before serving — the dressing integrates with the greens and the flavors become noticeably more cohesive.
Make a double batch of the lemon basil vinaigrette and use on grilled vegetables, pasta salad, or as a chicken marinade throughout the week.
Gluten-free as written. Vegan swap: omit cheese and replace honey with maple syrup in the dressing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No Cook
- Cuisine: American