Bright Spring Salad (Printable)
Fresh greens, asparagus, radishes, and citrus vinaigrette
# 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 Steps:
01 - Bring a pot of salted water to simmer. Add asparagus tips and peas, cook for 2 minutes until tender-crisp. Drain immediately and rinse under cold water to stop cooking and preserve bright color. Set aside to drain completely.
02 - In a large salad bowl, combine baby spinach, mixed greens, sliced radishes, cucumber, blanched asparagus, peas, and carrot ribbons. Toss gently to distribute ingredients evenly.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey, and Dijon mustard. Continue whisking until mixture thickens and emulsifies. Season with salt and pepper to taste.
04 - Drizzle the vinaigrette over the prepared vegetables. Using salad servers or spoons, toss gently to coat all ingredients evenly without bruising the delicate greens.
05 - Sprinkle crumbled feta cheese, toasted sunflower seeds, and fresh herbs evenly over the dressed salad. Serve immediately while vegetables remain crisp and at peak freshness.
# Expert Pointers:
01 -
- The contrast between crisp raw vegetables and tender blanched ones creates this amazing texture that keeps every bite interesting
- You can throw whatever spring vegetables you have on hand in here and it somehow always works
02 -
- The dressing can be made up to three days ahead and kept in a jar just give it a good shake before using
- Dress the salad about ten minutes before serving to let the flavors meld but the vegetables should still have some crunch
03 -
- Use a vegetable peeler to create those elegant carrot ribbons instead of grating them for a more refined texture
- Toasting the sunflower seeds in a dry pan for two minutes deepens their flavor and makes them extra crunchy