Spring is in the air, and what better way to celebrate than with a fresh and wonderfully vibrant Spring Green Salad | Fresh Chopped Salad with Lemon Dressing? This salad is an explosion of color, flavor, and texture that captures the essence of the season. Made with organic greens, crunchy vegetables, and a zesty basil lemon vinaigrette, every bite is a delightful medley that feels as refreshing as a gentle breeze.

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

I first stumbled upon this delightful creation during a sunny family picnic, and it quickly became a favorite. The combination of crisp vegetables and creamy avocado brings a satisfying crunch that pairs beautifully with the tangy dressing. This dish isn’t just appealing, it’s also nutritious, making it a perfect choice for those looking to eat healthily while still savoring delicious flavors. Trust me, once you try this salad, it will become a staple at your gatherings and everyday meals. Let’s dive in together, shall we?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Why You’ll Love This Recipe

Simple & Quick: Prep this salad in just 30 minutes, perfect for busy weeknights or spontaneous gatherings.
Irresistible Flavor: The creamy avocado combined with crisp vegetables and zesty basil vinaigrette create an unforgettable taste explosion.
Eye-Catching Appeal: The vibrant colors make it as beautiful as it is tasty, turning any meal into a special occasion.
Flexible Serving: Great as a light meal or a side dish; perfect for brunch, lunch, or a picnic.
Diet-Friendly Options: Customize with dairy-free alternatives or omit any ingredients for dietary preferences.

Ingredients You’ll Need

6 cups organic spinach: Tender and nutrient-rich, spinach serves as a wonderful foundation for this salad. You can also use mixed salad greens for variety.
½ head red or green cabbage, shredded: Cabbage adds a crunchy texture and is packed with vitamins. If you’re in a pinch, coleslaw mix can work.
1 cup microgreens (or alfalfa sprouts): These tiny greens boost flavor and nutrition. If unavailable, try fresh herbs like parsley instead.
¾ cup frozen peas, thawed: Sweet and juicy, peas offer a delightful pop; fresh peas can be used if you have them.
1 cup cherry tomatoes, halved or quartered: Their sweetness brightens the salad. Any fresh tomatoes can substitute, but make sure they’re ripe.
2 Persian cucumbers, sliced or roughly chopped: These cucumbers add a refreshing crunch. English cucumbers work as an alternative.
3 radishes, trimmed and chopped or sliced: Their peppery bite brings a great contrast. If you want milder flavor, use thinly sliced carrots.
¼ cup pickled red onions or very thinly sliced raw red onion: Pickled onions provide tang, while fresh onions offer a sharper bite according to your taste preference.
½ cup pitted Castelvetrano green olives, halved: These olives add depth and richness. Substitute with Kalamata olives if needed.
1 medium ripe avocado, sliced or chopped: Creamy and satisfying, avocado is essential for a luscious mouthfeel. Choose a ripe one for the best texture.
4 ounces crumbled feta or goat cheese: Adds creaminess; feel free to omit or replace with a vegan cheese for a dairy-free option.
¼ cup roasted and salted pistachios: For crunch and a bit of salt. Walnuts or sunflower seeds can also work well.
¼ cup roasted sunflower seeds: These seeds contribute an earthy flavor; pumpkin seeds could be a delightful alternative.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing all the flavors.
For the lemon basil vinaigrette:
¼ cup fresh lemon juice: For that bright and zesty kick, fresh juice is best!
¼ cup olive oil: A high-quality extra virgin olive oil enhances the vinaigrette.
1 garlic clove, minced: Adds depth of flavor; if you prefer a milder taste, try roasted garlic.
1 teaspoon Dijon mustard: It helps emulsify the vinaigrette and adds a tangy flavor.
1 teaspoon honey or sugar: Balances the acidity of the lemon juice; maple syrup is a nice substitute as well.
4 basil leaves, finely chopped: Fresh basil binds this dressing; dried basil can be a quick alternative in a pinch.
Freshly ground salt and black pepper, to taste: Adds the final touch needed to elevate the vinaigrette.

How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Make the Basil Lemon Vinaigrette: In a small bowl, whisk together ¼ cup fresh lemon juice, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 4 finely chopped basil leaves until well combined. This dressing should be bright and fragrant. Taste and adjust the seasoning with fresh ground salt and black pepper.

Prepare the Spinach Base: In a large mixing bowl, add 6 cups organic spinach and drizzle with half of the basil lemon vinaigrette. Toss the spinach gently to coat it with the dressing. The goal is a light, even coating without bruising the leaves.

Layer the Remaining Ingredients: After the spinach is all dressed up, artfully arrange ½ head of shredded cabbage, 1 cup of microgreens, ¾ cup thawed peas, 1 cup halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup pickled onions or sliced raw onions, ½ cup halved Castelvetrano olives, and 1 sliced avocado on top of the spinach. Feel free to get creative with the presentation; after all, we eat with our eyes first!

Add Cheese & Nuts: Sprinkle 4 ounces of crumbled feta or goat cheese over the salad along with ¼ cup roasted pistachios and ¼ cup roasted sunflower seeds. This adds texture and brings a delightful crunch that contrasts perfectly with the creamy avocado.

Season & Serve: Season to taste with kosher salt and fresh ground black pepper. Transfer the salad to a serving platter or bowl. Serve with the remaining basil lemon vinaigrette on the side, allowing guests to drizzle it as they wish.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. It’s best to keep the salad un-tossed to avoid sogginess, combining it right before serving. Unfortunately, fresh salads don’t freeze well due to their delicate textures. If you need to, remove fresh ingredients like avocado right before freezing to maintain the quality. When ready to eat, simply toss the salad and refresh with a little more dressing if necessary.

Chef’s Helpful Tips

Avoid over-soggy greens: Always toss the salad just before serving to keep the spinach crisp.
Use cold ingredients: Chill your salad components for a refreshing crunch.
Customize as you like: Add protein like grilled chicken or tofu for a more filling meal.
Make the dressing ahead: The vinaigrette can be prepared a day in advance to let flavors meld perfectly.

This Spring Green Salad | Fresh Chopped Salad with Lemon Dressing is not just a dish; it’s an experience that captures the spirit of spring. With its vibrant colors and delightful flavors, it’s an easy choice for a healthy meal or a crowd-pleasing side. Don’t hesitate to experiment with seasonal ingredients or dressings that excite your palate. Enjoy the refreshing crunch and the happiness it brings to your table!

Recipe FAQs

Can I make this salad ahead of time?

Yes! You can prepare most components ahead of time and store them separately in the refrigerator. Just keep the greens and dressing separate from the hearty vegetables until it’s time to serve to ensure everything stays crisp and fresh.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Be mindful of the ingredients that might get soggy, such as cucumbers and avocado; add those fresh when you’re ready to eat.

What’s a good substitute for feta cheese?

If you’re looking for an alternative to feta, goat cheese is a great option! You can also try crumbled tofu for a dairy-free option or simply omit it for a lighter salad.

Is there a vegan version of this dressing?

Absolutely! You can easily make the dressing vegan by substituting honey with pure maple syrup or agave syrup. The other ingredients are naturally suitable for a vegan diet! Enjoy mixing and matching ingredients to create your perfect salad experience!

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Recipe Card

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

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Author: Dorothy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Salads
Method: Mixing
Cuisine: Mediterranean

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Description

This fresh salad combines vibrant greens and delicious veggies with a zesty lemon basil vinaigrette. It’s perfect for a quick lunch or a healthy dinner option, showcasing flavors that everyone will love.

Ingredients

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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

Whisk together all vinaigrette ingredients in a small bowl until well combined; alternatively, blend in a high-speed blender. Taste and adjust salt and pepper as needed.
In a large bowl, add spinach and drizzle with half of the basil lemon vinaigrette. Toss gently to coat the leaves.
Layer red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on the spinach.
Sprinkle crumbled feta or goat cheese, roasted pistachios, and sunflower seeds over the salad.
Season with salt and pepper to taste.
Serve with the remaining basil lemon vinaigrette on the side for guests.