Description

This Spring Green Salad is bursting with flavor and freshness! With spinach, bright veggies, and a delicious lemon basil vinaigrette, it’s a perfect healthy meal that comes together quickly and boasts a satisfying crunch. Ideal for a light lunch or as a side at dinner!

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

To create the basil lemon vinaigrette, whisk all of the vinaigrette ingredients in a small bowl until well combined. Alternately, blend everything together using a high-speed blender. Adjust salt and pepper to taste.
In a large bowl, place the spinach and drizzle it with half of the basil lemon vinaigrette. Gently toss the spinach to ensure it is evenly coated.
Layer the shredded red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado over the spinach base.
Sprinkle crumbled feta or goat cheese, roasted pistachios, and sunflower seeds over the top of the salad.
Season with kosher salt and freshly ground black pepper to taste.
Serve the remaining basil lemon vinaigrette on the side, allowing guests to drizzle over their servings as desired.

Notes

Feel free to add any seasonal veggies for extra crunch and flavor.
This salad is best served fresh, but you can prepare the ingredients ahead of time and assemble just before serving.
Leftover dressing can be refrigerated for up to one week.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 300mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 8g
Protein: 9g
Cholesterol: 10mg