Description
This Spring Green Salad combines fresh spinach, cherry tomatoes, and creamy avocado, all brought together by a tangy lemon dressing. It’s a delightful and healthy choice for a quick meal, packed with flavor and nutrients.
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
- In a small bowl, whisk together all vinaigrette ingredients until well combined. Alternatively, blend the ingredients in a high-speed blender. Adjust seasoning as needed.
- In a large bowl, combine spinach with half of the basil lemon vinaigrette, gently tossing to coat the leaves.
- Layer the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
- Top the salad with crumbled feta or goat cheese, pistachios, and sunflower seeds.
- Season the entire salad with salt and pepper to taste.
- Serve with the remaining vinaigrette on the side.
Notes
Feel free to customize this salad with any seasonal vegetables you love.
For added crunch, consider adding other nuts or seeds as toppings.
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg