Go Back
Everything Spring Green Salad with avocado, cherry tomatoes, and lemon basil vinaigrette on a wooden table.
Alyssa

Everything Spring Green Salad

A beautiful spring green salad filled with fresh seasonal produce, seeds, and creamy avocado, tossed in the BEST lemon basil vinaigrette.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Lunch, Salad
Calories: 226
Ingredients Method

Ingredients
  

  • 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 units persian cucumbers, sliced or roughly chopped
  • 3 units 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 crumbled goat cheese
  • ¼ cup roasted and salted pistachios
  • ¼ cup roasted sunflower seeds
  • Kosher salt and freshly ground black pepper
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey or sugar
  • 4 leaves basil, finely chopped
  • Freshly ground salt and black pepper, to taste

Method
 

  1. To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also blend everything together in a high-speed blender. Taste, add salt and pepper and adjust seasonings as necessary.
  2. Add spinach to a large bowl and drizzle on half of the dressing, toss gently to coat. Add salad to a platter (or leave in the large bowl), then arrange and layer the other ingredients on top of the greens. Garish with salt and pepper. Serve with the remaining basil lemon vinaigrette on the side for guests to drizzle on if they desire.