Bright Spring Salad Greens (Print version)
Fresh vibrant salad with crisp greens, radishes, asparagus, and citrusy vinaigrette—perfect for spring.
# Ingredient List:
→ Vegetables
01 - 3.5 ounces baby spinach
02 - 3.5 ounces mixed salad greens (such as arugula, lamb's lettuce)
03 - 8 radishes, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 5.3 ounces asparagus tips, blanched
06 - 3.5 ounces fresh peas (shelled) or thawed frozen peas
07 - 1 small carrot, shaved into ribbons
→ Toppings
08 - 1.8 ounces feta cheese, crumbled
09 - 2 tablespoons toasted sunflower seeds
10 - 2 tablespoons fresh chives or dill, finely chopped
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Bring a pot of salted water to a simmer. Add asparagus tips and peas, cooking for 2 minutes until tender-crisp. Drain immediately and rinse under cold running water to stop the cooking process and preserve vibrant color.
02 - In a large salad bowl, combine baby spinach, mixed greens, thinly sliced radishes, cucumber slices, blanched asparagus, cooled peas, and carrot ribbons. Toss gently to distribute ingredients evenly.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Continue whisking until the mixture emulsifies into a smooth, creamy dressing.
04 - Drizzle the prepared vinaigrette over the salad. Use salad servers or clean hands to toss gently, ensuring all greens are lightly coated without becoming weighed down.
05 - Sprinkle crumbled feta cheese, toasted sunflower seeds, and finely chopped fresh chives or dill over the dressed salad. Distribute toppings evenly for visual appeal and balanced flavor in each serving.
06 - Plate the salad while components remain crisp and vibrant. For best texture and flavor, serve immediately after tossing to prevent greens from wilting under the dressing.
# Expert Advice:
01 -
- The contrast between crisp raw vegetables and tender blanched asparagus keeps every bite interesting
- That honey lemon dressing brings everything together with just the right tangy sweetness
02 -
- Never skip the cold water rinse after blanching or your asparagus will turn gray and mushy
- The dressing must be emulsified properly or it will pool at the bottom of the bowl instead of coating the leaves
03 -
- Use a vegetable peeler to create those elegant carrot ribbons instead of grating them
- Toast your sunflower seeds in a dry pan for 2-3 minutes until fragrant before adding them to the salad