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
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
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.
Notes
You can substitute feta with goat cheese or omit it for a dairy-free version.
Add or substitute other seasonal vegetables as desired for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg