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
Scale
- 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 1/2 Cups Quartered Artichoke Hearts (1 can, drained and rinsed)
- 1 Cup Thinly Sliced Radishes
- 1/2 Cup Chopped Fresh Mint Leaves
Lemon Vinaigrette:
- 1/4 Cup Fresh Lemon Juice (about 2 large lemons)
- 1/4 Cup Extra Virgin Olive Oil
- 1/3 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
Find it online: https://strengthandsunshine.com/spring-salad/
