Spring Salad Recipe
Description:
This Spring Salad is light, crisp, and vibrant—perfect for the warmer days when fresh greens and seasonal vegetables are at their peak. It combines crunchy textures, sweet and tangy flavors, and a simple homemade vinaigrette.
Total Time Required:
Task Time
Prep time 15 minutes
Dressing preparation 5 minutes
Assembling salad 5 minutes
Total time 25 minutes
Ingredients
For the Salad:
4 cups mixed spring greens (arugula, baby spinach, butter lettuce)
1/2 cup snap peas, halved
1/2 cup thinly sliced radishes
1/2 cup shredded carrots
1/2 cup strawberries, sliced
1/4 cup crumbled goat cheese or feta
1/4 cup toasted almonds or pistachios
Optional: avocado slices, microgreens
For the Lemon-Honey Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juic
1 tsp honey (or maple syrup)
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
Instructions
Step 1: Prep the Ingredients (15 mins)
Wash and dry the spring greens thoroughly.
Slice the snap peas diagonally and radishes into thin rounds.
Shred the carrots.
Hull and slice strawberries.
Toast nuts (if not already toasted) in a dry skillet for 2–3 minutes over medium heat, until fragrant.
Step 2: Make the Dressing (5 mins)
In a small bowl or jar, whisk together:
Olive oil
Lemon juice
Honey
Dijon mustard
Salt and pepper
Taste and adjust sweetness or acidity to your preference.
Step 3: Assemble the Salad (5 mins)
In a large salad bowl, layer:
Spring greens
Snap peas
Radishes
Carrots
Strawberries
Drizzle the vinaigrette over the salad.
Toss gently to combine.
Top with:
Crumbled cheese
Toasted nuts
Optional avocado or microgreens
Spring Salad Q&A
Can I make this salad ahead of time?
Yes, but don’t add the dressing until right before serving to keep the greens crisp. You can prep the veggies and store them separately in airtight containers for up to 2 days.
Can I swap out ingredients?
Absolutely. Some substitutions:
No strawberries? Use blueberries, apple slices, or dried cranberries.
No goat cheese? Try feta, fresh mozzarella, or skip for a dairy-free version.
Nut allergy? Use sunflower seeds or omit entirely.
How can I make this more filling?
Add protein:
Grilled chicken
Quinoa
Chickpeas
Hard-boiled eggs
Is the dressing vegan?
It can be! Just replace honey with maple syrup or agave nectar.
How do I keep the salad fresh for a picnic?
Pack components separately:
Greens in one container
Toppings in another
Dressing in a jar
Toss everything together right before eating.
Serving Suggestion:
Serve this salad as:
A light lunch with crusty bread
A side dish at
brunch or BBQs
A starter before pasta or grilled meat dishes