Description

This Spring Salad is a fresh and vibrant plant-based recipe celebrating crisp spring vegetables and bright flavors. Easy to prepare, it offers a nutritious boost with a refreshing dressing and crunchy toasted nuts for a delightful texture. Perfect as a light main or side, it captures the essence of springtime produce in every bite.

Ingredients

Scale

Salad Ingredients

2 cups baby romaine lettuce mix
2 cups butter lettuce
6 radishes, thinly sliced
1 cucumber, sliced
1 cup cherry tomatoes, halved
1 cup fresh or lightly steamed green peas
1/4 cup fresh parsley or basil, chopped
1/4 cup toasted almonds or walnuts

Dressing Ingredients

2 tablespoons natural lemon juice
1 tablespoon apple cider vinegar (natural)
3 tablespoons olive oil (natural)
1 teaspoon mustard (natural)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare Fresh Ingredients: Wash and dry all vegetables thoroughly. Thinly slice the radishes for a peppery crunch and halve the cherry tomatoes to release their sweet burst.
Blanch the Peas: Quickly blanch fresh green peas in boiling water for one minute, then transfer to ice water to preserve their crispness, sweetness, and vibrant green color.
Make the Dressing: In a small bowl, whisk together the natural lemon juice, apple cider vinegar (natural), olive oil (natural), mustard (natural), salt, and pepper until smooth and emulsified. Adjust seasoning to taste.
Combine Salad Components: In a large bowl, toss the baby romaine and butter lettuce mix, sliced radishes, cucumber, cherry tomatoes, peas, and chopped herbs. Drizzle the dressing over the salad and gently toss to combine all flavors evenly.
Add Nuts and Serve: Sprinkle toasted almonds or walnuts on top just before serving to maintain their crunch and add a satisfying finishing touch.

Notes

Choose the freshest veggies for best flavor and texture.
Dry greens well to prevent sogginess and diluted dressing.
Use a light balanced dressing to avoid overpowering acidity.
Toast nuts gently to enhance flavor without burning.
Chill the salad for 10 minutes before serving to meld flavors.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Appetizers
Method: No cooking required except blanching
Cuisine: International

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 5g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: spring salad, plant-based salad, fresh vegetables, healthy salad, quick salad, gluten free salad