This perfect healthy and fresh Spring Salad Recipe is the only one you need! Celebrate the season with all the bright and delicious flavors of springtime produce in this easy-to-make green salad! Including crisp and crunchy veggies like snap peas and asparagus, with refreshing notes of mint, and tender arugula, all lightly dressed with a simple lemon vinaigrette!
What happens when you throw all the peak-season spring veggies into a bowl? You have a crunchy, fresh, flavor explosion and the most perfect spring salad on your hands! A bowl of health and has so much flavor and texture; it's the ideal springtime salad that you can whip up in minutes and impress your guests with its bright and beautiful natural presentation! Dressed with a super light lemon vinaigrette, the natural flavors of the raw crisp veggies in this salad do ALL the talking!
The Best Spring Salad
This salad is your essential dose of springtime nutrition! It's light on lettuce so you get the full dose of crunchy, crisp, delicious, raw veggies! If you like texture in your salads, then this salad is for you! More reasons to LOVE this salad are that it's...
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
- Sugar-Free
- Paleo, Grain-Free, Keto
- Easy, Quick, No Cooking, Just Chopping, & Great for Meal Prep
- Healthy Simple Side Dish or Add a Protein for a Meal
Salad Ingredients
- Sugar Snap Peas: Super crisp and crunchy, they're packed with Vitamin C and K, rich in beta-carotene and Vitamin A! They're ideal for snacking on raw which makes them perfect for tossing into a salad! (They're like a fresh crunchy (gluten-free) crouton!)
- Asparagus: The PEAK springtime veggie! Full of dietary fiber, antioxidants, Vitamin K and A, folic acid, what's not to love? You're going to want to get a bunch of thin asparagus because we are keeping these stalks RAW! Just using the middle and upper portions of the asparagus, you will love the fresh flavor and texture!
- Radishes: Add a pop of bright color to this veggie salad! With tons of Vitamin C and antioxidants, this spicy pop of color and flavor is just what your green salad needs!
- Artichoke Hearts: The only cooked ingredient in this salad. A simple can of quartered artichoke hearts is all you need; no cooking required, just give them a rinse! Super soft and tender artichokes hearts are full of antioxidants, potassium and are considered a superfood!
- English Cucumber: Add that refreshing and juicy bite of crisp cucumber! Using an English or Persian cucumber allows you to enjoy that thin green skin without having to peel away any nutrition! Cucumbers are loaded with Vitamin A, beta-carotene, and antioxidants.
- Fresh Mint: Mint is IN-SEASON and that means it's time to load in this flavor-packed herb to everything! So refreshing and cooling, fresh mint will add so much cooling flavor to this spring salad!
- Spring Greens: You can use a mix here! I did a combo of escarole and arugula! If using escarole, use the soft inner leaves that are lighter in color and somewhat yellow. Fresh arugula is a must for that extra dose of intense flavor! Some people don't like it and that's why you can choose to use it or now! Feel free to use some gem or butter lettuce too, as those are in-season!
Light Lemon Vinaigrette
To lightly marinate and soften up these beautiful raw spring veggies, just add a little acidic vinaigrette with some bright and zesty in-season lemons! Dressing this salad ahead of time with the lemon vinaigrette and allowing it to marinate overnight in the fridge, bring out all the flavors you want and textures to soften for prime eating experience! Here's what you need:
- Lemons: You'll need about 2 juicy lemons for this dressing! Sweet and sour, the fresh lemon juice helps breakdown the raw veggies and fiber! You can add some fresh lemon zest from the outer peel as well and you'll want an extra lemon to garnish the complete salad at the end with some fresh slices!
- Extra Virgin Olive Oil: You'll want a nice tasting extra virgin olive oil. Don't use plain "olive oil" which is made for cooking with heat. Extra Virgin "EVOO" is made for tasting and finishing recipes with its robust taste!
- Scallions + Garlic: Spring Onion/Green Onion/Scallion, whatever you want to call them, they are essential to this vinaigrette! Sweeter and milder than a typical yellow or red onion, so they're perfect for a light salad. Add some minced garlic and you've got all the flavor-enhancing you need!
- Salt + Pepper: I love adding some fresh cracked black pepper to a salad! it adds that perfect hit of spice and of course a pinch of salad is essential!
How to Make The Best Green Salad
- Chop, slice, and dice all your veggies and greens.
- Add them to a BIG bowl.
- Whisk or shake up your lemon vinaigrette.
- Pour it over the salad. Toss everything together.
- Let it chill and marinate in the fridge before serving it up!
Additional Tips and Tricks
- If you don't like mint, feel free to swap it out with fresh dill! Dill is also an in-season spring herb and would be perfect in this fresh salad!
- Rather have some roasted or blanched asparagus? Go for it! Feel free to slightly cook it if you'd like or if you can't find thin enough asparagus to keep it raw. You can even add in some crispy air fryer asparagus!
- When it comes to chopping the snap peas, I sliced some lengthwise, some in half, and even left smaller ones whole! Do what you want; no need to be precise.
- I don't like to add a ton of vinaigrette or dressing, but feel free to add more or less to your liking! You can even make a larger batch of lemon vinaigrette to keep for later.
- Make it a full meal by adding some protein like beans or lentils, a chopped-up veggie burger, hummus, nut or seeds, even chicken or fish if you don't need it vegan!
- This salad is great for meal prep so you can store it in the fridge for up to 1 week and use it for a quick base for lunches, as a side dish to dinners, etc.
Fresh Spring Salad Recipe
This perfect healthy and fresh Spring Salad Recipe is the only one you need! Celebrate the season with all the bright and delicious flavors of springtime produce in this easy-to-make green salad! Including crisp and crunchy veggies like snap peas and asparagus, with refreshing notes of mint, and tender arugula, all lightly dressed with a simple lemon vinaigrette!
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: 8-10 Servings 1x
- Category: Side
- Method: No-Cook
- Cuisine: American
Ingredients
- About 4 Cups Chopped Escarole and/or Baby Arugula*
- 3 Cup Thin Asparagus (about 1 bunch, bottom ends removed)
- 2 Cups Sliced English Cucumber
- 8 oz Sugar Snap Peas (sliced and chopped)
- 1 ½ Cups Quartered Artichoke Hearts (1 can, drained and rinsed)
- 1 Cup Thinly Sliced Radishes
- ½ Cup Chopped Fresh Mint Leaves
Lemon Vinaigrette:
- ¼ Cup Fresh Lemon Juice (about 2 large lemons)
- ¼ Cup Extra Virgin Olive Oil
- ⅓ Cup Chopped Scallions
- 1 Tsp Minced Garlic
- Zest of 1 Lemon (optional)
- Salt and Cracked Black Pepper (to taste)
Instructions
- Chop and slice all your veggies before adding them to a large serving bowl.
- In a small bowl or jar, whisk together the lemon vinaigrette ingredients until combined.
- Pour the vinaigrette over the salad in the bowl and toss well to coat.
- Serve immediately or chill in the fridge to marinate and soften until ready to serve.
Notes
- You can use a mix of in-season greens. I chose to use escarole and a small amount of baby arugula. Gem and butter lettuce is great too!
- Feel free to roast or blanch the asparagus if you'd like. But, using very thin stalks is perfect for keeping them raw.
- You can add a protein source if you'd like to make this side salad a meal!
- Store the salad, loosely covered, in the fridge for 5-7 days.
Nutrition
- Serving Size: 1 Serving
Keywords: green salad, spring salad, spring vegetables, vegetable salad, vegan salad, gluten-free salad
Fresh and delicious, who doesn't want a big dose of fresh, in-season spring goodness?
Try these other delicious salads while you're here!
- Old-Fashioned Cucumber Salad
- Summer Kale Salad
- Raw Spiralized Thai Salad
- Classic Italian Pasta Salad
- Sunshine Spiralized Beet Salad
- Mexican Street Corn Salad
So tell me:
+ What's your favorite spring veggie?
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Helen
I just can't get enough of all the veggies in here!
★★★★★
Rebecca Pytell
Love all that spring goodness!
Donna
The lemon vinaigrette would be worth trying out at any time. Your salad is beautiful and I am sure so very tasty.
★★★★★
Rebecca Pytell
Thanks! I hope you enjoy it!
Linda Kilsdonk
What a beautiful and springy salad! Looks so yummy!
Rebecca Pytell
Hope you enjoy it this season!
Ang
Very nice! I love how you sliced the peas lengthwise.
Rebecca Pytell
Enjoy!
Kathleen
Wow, this is great and delicious! Will make again!
★★★★★
Rebecca Pytell
Enjoy!
Elise Ho
This salad looks delicious. It is all so beautiful and there are so many wonderful nutrient rich ingredients.
★★★★★
Rebecca Pytell
Thank you, Elise!
Radha
All lovely green veggies packed in here. I am fan of salads and would love to eat this everyday.
Rebecca Pytell
And when everything is fresh and in-season, it's even better!
Nora
Looks delicious! And perfect for the upcoming Spring season! I love it! Thank you for sharing!
★★★★★
Rebecca Pytell
Peak asparagus season now!
Amanda
Great recipe! I love how I can get all those veggies in one dish!
★★★★★
Rebecca Pytell
Just screams Spring, right?
Stephanie
What a bright and fresh salad to enjoy in the springtime. I love the combination of all these vegetables and the lemon vinaigrette sounds divine! I'll have to make this soon!
Rebecca Pytell
The definition of spring!
Sharila
I love how unique the ingredients for this salad are. The artichoke hearts and peas sound like they would pair wonderfully with mint and lemon. Very nice.
Rebecca Pytell
Just all the in-season produce!
Martha
I love having a salad in the evening and yours looks so refreshing and delicious. Will definitely try this out this week!
Rebecca Pytell
Just perfect for spring meals!
Jennifer Knight
I have friends coming over for dinner. I think this salad will be perfect to serve.
Rebecca Pytell
It will be a star on the table!