Description
A vibrant spring salad featuring mixed greens, radishes, peas, and a zesty lemon-basil vinaigrette.
Ingredients
Scale
- 4 cups mixed spring greens (spinach, baby arugula, butter lettuce)
- 1 cup sugar snap peas or fresh peas
- 4 radishes, thinly sliced
- ½ cucumber, sliced
- ¼ cup toasted almonds or pistachios
- ¼ cup crumbled feta or goat cheese
- 8–10 basil leaves
- a few mint leaves (optional)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
- Combine lemon juice, olive oil, white wine vinegar, Dijon, honey, garlic, salt, and pepper in a jar.
- Tear basil leaves and add them to the jar; secure the lid and shake until emulsified.
- Taste and adjust salt or honey if needed.
- Place greens in a large bowl and add herbs first; toss gently to loosen clumps.
- Add vegetables and nuts on top to maintain crispiness.
- Drizzle the vinaigrette sparingly and toss just before serving.
Notes
Dress the salad just before serving to keep the greens crisp. Reserve some dressing to combine with crumbled cheese for added flavor without sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 6mg