Simple Vegan Spring Salad
A crisp, refreshing salad made with seasonal vegetables, fresh herbs, and a bright lemon-olive oil dressing. Perfect as a light meal or a side dish, especially in warm weather.
Prep time: 10 minutes
Cooking time: None
Total time: ~10 minutes
Ingredients
Salad
2 cups mixed greens (lettuce, arugula, or spinach)
1 cucumber, sliced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 radish, thinly sliced
2 tbsp fresh parsley or mint, chopped
Dressing
3 tbsp olive oil
Juice of ½–1 lemon (to taste)
Salt & black pepper to taste
Optional Add-Ins
Avocado slices
Olives
Toasted seeds (sunflower or pumpkin)
Instructions
1️⃣ Prepare Veggies
Wash and dry all vegetables
Slice and place in a large bowl
2️⃣ Make Dressing
Whisk olive oil, lemon juice, salt & pepper
3️⃣ Toss & Serve
Pour dressing over salad
Toss gently
Finish with fresh herbs
Tips
Keep it crunchy: add veggies just before serving
Use extra-virgin olive oil for best Mediterranean flavor
Serve with grilled vegetables, hummus, or pita
Frequently Asked Questions
Q: Can I add protein?
Yes — chickpeas, white beans, or lentils work beautifully.
Q: Can I store it?
Best eaten fresh, but undressed salad keeps 1 day in fridge.
Q: Is this Mediterranean?
Yes — olive oil, lemon, herbs, fresh vegetables = classic Mediterranean.
Nutritional Information
Calories: 180 kcal
Protein: 3 g
Carbs: 10 g
Fat: 14 g
Fiber: 4 g