Spring Salad Recipe
This spring salad recipe is light, fresh, and bursting with flavor—perfect for lunch, dinner, or meal prep. Made with crisp greens, vibrant veggies, creamy cheese, and a zesty lemon vinaigrette, it’s quick to prep and endlessly customizable.
- Prep Time: 15 minutes
- Cook Time: 0 minute
- Total Time: 15 minutes
- Yield: 2–4 servings
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Ingredients
- 5 oz spring mix (baby spinach, arugula, frisée, etc.)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ½ cup shredded carrots
- ¼ cup radishes, thinly sliced
- ¼ small red onion, sliced
- ¼ cup crumbled goat cheese or feta
- ¼ cup toasted walnuts or almonds
- 2 tablespoons fresh herbs (parsley, dill, or basil)
For the Lemon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Rinse spring mix (if not pre-washed) and spin or pat dry.
- Thinly slice cucumbers, radishes, red onion, and shred carrots.
- Toast nuts in a dry skillet over medium heat for 3–5 minutes. Let cool.
- In a small bowl or jar, whisk or shake together olive oil, lemon juice, mustard, honey, salt, and pepper.
- In a large salad bowl, combine greens, vegetables, herbs, cheese, and nuts.
- Drizzle dressing and gently toss to coat. Serve immediately.
Notes
- Optional Add-ins: avocado, chickpeas, grilled chicken, quinoa, strawberries
- Storage: Store undressed components separately for up to 4 days.
- To Make Vegan: Skip cheese or use a plant-based alternative, swap honey for maple syrup.
- Make-Ahead Tip: Dressing can be prepped 5–7 days in advance and stored in the fridge.
- Serving Size: Adjust dressing and toppings as needed for larger groups.
Find it online: https://recipesbyamelia.com/spring-salad-recipe/