Bright Spring Salad Greens (Printable)

Fresh, vibrant mix of crisp greens, radishes, asparagus, and citrusy vinaigrette. Ready in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 3.5 ounces baby spinach
02 - 3.5 ounces mixed salad greens (arugula, lamb's lettuce)
03 - 8 radishes, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 5.3 ounces asparagus tips, blanched
06 - 3.5 ounces fresh peas (shelled) or thawed frozen peas
07 - 1 small carrot, shaved into ribbons

→ Toppings

08 - 1.8 ounces feta cheese, crumbled
09 - 2 tablespoons toasted sunflower seeds
10 - 2 tablespoons fresh chives or dill, finely chopped

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Bring salted water to a simmer. Add asparagus tips and peas, cook for 2 minutes until bright green. Drain immediately and rinse under cold water to stop cooking and preserve crispness.
02 - Place baby spinach and mixed greens in a large salad bowl. Add sliced radishes, cucumber, blanched asparagus, peas, and carrot ribbons. Toss gently to distribute evenly.
03 - Whisk together olive oil, lemon juice, honey, and Dijon mustard in a small bowl until fully emulsified. Season with salt and pepper to taste.
04 - Drizzle the vinaigrette over the salad ingredients. Toss gently using salad servers to coat all vegetables evenly without bruising the greens.
05 - Sprinkle crumbled feta cheese, toasted sunflower seeds, and chopped fresh herbs over the top. Serve immediately while vegetables remain crisp.

# Expert Advice:

01 -
  • The combination of raw and barely blanched vegetables gives you this incredible range of textures in one bowl
  • Its the kind of salad that actually feels like a full meal, not just something before the real food arrives
02 -
  • Over blanched asparagus turns mushy and sad, watch the clock carefully
  • The dressing should go on right before serving or the delicate greens wilt
03 -
  • Dry your greens thoroughly after washing, water clings to baby spinach and ruins the dressing
  • Let the dressed salad sit for 2 minutes before serving, the flavors need a moment to marry

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