Spring Salad Recipe

Fresh, crisp, and bursting with color, this Spring Salad is the kind of dish that makes you feel instantly lighter and brighter. It’s a celebration of seasonal produce—tender greens, sweet snap peas, juicy berries, and crunchy radishes—all tossed together in a tangy, vibrant vinaigrette. Whether you’re serving it as a side, a light lunch, or the base for grilled chicken or fish, this salad is a go-to for when you want something quick, nourishing, and incredibly satisfying.

Why You’ll Love This Recipe

• Quick to Assemble: From fridge to fork in under 20 minutes. It doesn’t get easier than this.
• Full of Fresh Flavor: Every bite is a mix of crisp textures and naturally sweet and tangy notes. It tastes like spring in a bowl.
• Customizable: You can easily make it your own with whatever fresh produce is in your fridge or garden.
• Healthy and Light: Loaded with fiber, vitamins, and antioxidants, without sacrificing taste.

Ingredients You’ll Need

Here’s what makes this Spring Salad a standout, and why each ingredient earns its place in the bowl:

• Mixed Spring Greens: A delicate base with a variety of textures and subtle bitterness for balance.
• Radishes: Thinly sliced for crunch and a peppery kick that livens up the flavors.
• Snap Peas: Sweet, crunchy, and refreshing. A total game changer in terms of texture.
• Strawberries or Blueberries: Add a juicy burst of sweetness that contrasts beautifully with the greens.
• Avocado: Creamy and rich, adds satisfying depth and a dose of healthy fats.
• Goat Cheese or Feta: Adds a salty, tangy creaminess. Crumbled over the top for pockets of flavor.
• Toasted Nuts (Almonds, Pecans, or Walnuts): For extra crunch and nutty flavor. Toasting brings out their natural oils—don’t skip this step.
• Fresh Herbs (Mint or Basil): Just a few leaves elevate the salad with fresh, aromatic notes.
• Lemon Vinaigrette: A simple mix of lemon juice, olive oil, Dijon mustard, and honey. It brightens and ties all the ingredients together.

Variations

Want to tailor your Spring Salad to fit your mood or pantry? Here are some easy ways to switch things up:

• Add Protein: Grilled chicken, shrimp, boiled eggs, or chickpeas make this salad more filling.
• Swap the Fruit: Try mandarin slices, pomegranate seeds, or dried cranberries for a different sweet element.
• Try a Different Cheese: Shaved Parmesan or blue cheese can offer a stronger bite.
• Mix up the Greens: Arugula, baby kale, or even thinly sliced cabbage for a more robust salad.
• Vegan Version: Skip the cheese and use maple syrup in the dressing instead of honey.

How to Make Spring Salad

Step 1: Prep the Produce

Wash and dry all your vegetables and fruits thoroughly. Slice radishes thin, halve the snap peas, and slice or quarter your berries.

Step 2: Toast the Nuts

In a dry skillet over medium heat, toast the nuts until golden and fragrant, about 3-5 minutes. Keep an eye on them—they burn quickly!

Step 3: Make the Dressing

Whisk together fresh lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Taste and adjust to your liking—it should be tangy with a hint of sweetness.

Step 4: Assemble the Salad

In a large bowl, combine your greens, sliced radishes, snap peas, berries, avocado, herbs, and cheese. Drizzle with the vinaigrette and toss gently to coat everything evenly.

Step 5: Add the Crunch

Sprinkle toasted nuts over the top just before serving to keep them crisp.

Pro Tips for Making the Recipe

• Don’t overdress: Add the dressing little by little and toss—no one likes a soggy salad.
• Use the freshest ingredients possible: This salad is all about letting the produce shine.
• Serve immediately after dressing: This helps maintain the crisp textures and bright flavors.
• Chill your salad plates: A little restaurant trick that keeps everything cold and crisp longer.

How to Serve

This Spring Salad works beautifully as:

A Side Dish:

Perfect next to grilled meats, fish, or roasted vegetables.

A Light Lunch:

Add a slice of crusty bread or a hard-boiled egg for a satisfying mid-day meal.

A Starter:

Begin your dinner party with this colorful, fresh salad to whet the appetite.

A Base:

Turn it into a power bowl with quinoa, brown rice, or roasted sweet potatoes.

Make Ahead and Storage

Storing Leftovers

Keep undressed salad components in separate airtight containers in the fridge for up to 2 days. Once dressed, enjoy immediately for the best texture.

Freezing

This salad isn’t freezer-friendly—fresh greens and fruit don’t hold up well to freezing.

Reheating

No reheating needed! Just let any refrigerated components come to room temperature before serving again.

FAQs

Can I prepare this salad ahead of time?
Absolutely! Just keep the dressing separate and add it just before serving to maintain freshness and crunch.

What can I use instead of lemon vinaigrette?
A balsamic vinaigrette, honey-mustard dressing, or a light raspberry vinaigrette would work wonderfully too.

How do I keep my avocado from browning?
Toss it gently in a little lemon juice before adding to the salad. It’ll stay fresh longer and blend right into the citrusy flavors.

What’s the best way to slice radishes super thin?
A mandoline slicer does the job beautifully, but a sharp knife and a steady hand work just fine.

Final Thoughts

This Spring Salad is more than just a side—it’s a plate full of sunshine. It’s simple, speedy, and completely customizable, making it the kind of recipe you’ll return to again and again. Whether you’re feeding a crowd or just treating yourself to something fresh and lovely, this salad brings the season right to your table. Try it once, and it might just become your new favorite!

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