Description

This Spring Green Salad features a delicious mix of spinach, colorful vegetables, and a zesty lemon dressing. It’s perfect for a quick, healthy meal that bursts with flavor!

Ingredients

Scale

6 cups organic spinach
½ head red or green cabbage, shredded
1 cup microgreens (or alfalfa sprouts)
¾ cup frozen peas, thawed
1 cup cherry tomatoes, halved or quartered
2 persian cucumbers, sliced or roughly chopped
3 radishes, trimmed and chopped or sliced
¼ cup pickled red onions or very thinly sliced raw red onion
½ cup pitted castelvetrano green olives, halved
1 medium ripe avocado, sliced or chopped
4 ounces crumbled feta or goat cheese
¼ cup roasted and salted pistachios
¼ cup roasted sunflower seeds
kosher salt and freshly ground black pepper, to taste
¼ cup fresh lemon juice
¼ cup olive oil
1 garlic clove, minced
1 teaspoon dijon mustard
1 teaspoon honey or sugar
4 basil leaves, finely chopped
freshly ground salt and black pepper, to taste

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Instructions

Prepare the basil lemon vinaigrette by whisking together all ingredients in a small bowl until combined, or blend in a high-speed blender. Adjust seasoning as needed.
In a large bowl, place spinach and drizzle with half the vinaigrette, tossing gently to coat the leaves.
Layer the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
Sprinkle crumbled feta or goat cheese, roasted pistachios, and sunflower seeds over the salad.
Season with salt and pepper to taste.
Serve with the remaining vinaigrette on the side for drizzling.

Notes

This salad can be made ahead of time; just wait to add the avocado and vinaigrette until serving.
Adjust the amount of lemon juice in the dressing based on your taste preference.
Feel free to add any seasonal veggies you prefer.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 10g
Protein: 9g
Cholesterol: 10mg