Spring salad is a vibrant, nutrient-packed dish featuring seasonal vegetables, tender greens, and a bright herb vinaigrette. This refreshing combination celebrates spring’s bounty while providing a perfect light meal or side dish.
Why You’ll Love This Spring Salad
This spring salad isn’t just a feast for your eyes—it’s a celebration of flavors and textures that will have you making it again and again. The combination of crisp vegetables, tender greens, and aromatic herbs creates a harmonious balance that feels both satisfying and light. Each bite offers something different: peppery radishes, sweet snap peas, and the gentle crunch of cucumbers. The homemade herb vinaigrette ties everything together with its bright, tangy notes that perfectly complement the fresh produce. Best of all, this versatile salad adapts to whatever spring vegetables look best at your market.
Spring Salad Ingredients
For the Salad Base:
- 4 cups mixed spring greens (arugula, baby spinach, butter lettuce)
- 1 cup sugar snap peas, trimmed and sliced diagonally
- 6-8 radishes, thinly sliced
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- ¼ cup thinly sliced red onion
- ½ cup crumbled feta cheese (optional)
- ¼ cup pistachios or sliced almonds, toasted
- 2 tablespoons fresh herbs (mint, dill, chives), chopped
For the Herb Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 1 tablespoon fresh herbs (any combination of parsley, basil, chives, or dill)
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Tools Used to Make Spring Salad
- Large salad bowl
- Small bowl or jar for dressing
- Sharp knife
- Cutting board
- Whisk or fork
- Measuring spoons
- Salad servers or tongs
- Mason jar with lid (optional, for shaking dressing)
How to Make Spring Salad
- Prepare the vegetables: Wash and thoroughly dry all produce. Trim and slice snap peas diagonally, thinly slice radishes and cucumber, and slice avocado just before serving to prevent browning.
- Make the herb vinaigrette: In a small bowl or jar, combine olive oil, white wine vinegar, lemon juice, honey, minced garlic, chopped herbs, and Dijon mustard. Whisk or shake vigorously until emulsified. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, gently toss the mixed greens with most of the prepared vegetables and herbs, reserving some for garnish.
- Dress the salad: Drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more dressing as needed, being careful not to overdress.
- Finish and serve: Top with the reserved vegetables, crumbled feta (if using), toasted nuts, and a final sprinkle of fresh herbs. Serve immediately with remaining dressing on the side.
Variations of Spring Salad
- Protein-Packed Version: Add grilled chicken, salmon, or hard-boiled eggs for a complete meal.
- Vegan Option: Skip the feta cheese and use maple syrup instead of honey in the dressing.
- Grain Addition: Mix in ½ cup cooked quinoa, farro, or bulgur wheat for extra texture and nutrition.
- Fruit Infusion: Add sliced strawberries or segments of blood orange for a sweet contrast.
- Roasted Element: Include roasted asparagus or beets for deeper flavor complexity.
- Asian-Inspired: Replace the herb vinaigrette with a sesame-ginger dressing and add edamame.
Serving Spring Salad
Serve this vibrant spring salad immediately after dressing to maintain maximum crispness and flavor. For an elegant presentation, arrange components on a large platter rather than tossing everything together. This allows guests to appreciate the colorful array before mixing.
This salad makes a beautiful side dish for Crispy Buttermilk Fried Chicken or as a light lunch alongside a slice of Homemade Cheese Bread.
For entertaining, consider creating a spring salad bar where guests can customize their own bowls with additional toppings like Cheesy Parmesan Mozzarella Bites or a side of Whipped Ricotta Hot Honey Dip.
Frequently Asked Questions
How far in advance can I prepare this spring salad? Prepare all vegetables up to a day ahead and store separately in the refrigerator. The dressing can be made up to three days in advance. Assemble and dress the salad just before serving for optimal freshness.
What’s the best way to store leftover salad? If possible, store undressed components separately. If already dressed, leftover salad will keep for about 24 hours in an airtight container, though the texture will soften.
Can I use different vegetables based on what’s available? Absolutely! This salad celebrates seasonal produce, so feel free to substitute with whatever looks freshest at your market. Asparagus, peas, and tender young carrots are all excellent spring additions.
Is this salad gluten-free? Yes, this spring salad is naturally gluten-free as written.
Final Thoughts
This vibrant spring salad celebrates the season’s freshest ingredients in every colorful bite. Make it today to bring a burst of fresh flavors to your table—and don’t forget to tag us in your spring salad creations!
More Recipes to Try!
- Blueberry Cottage Cheese Breakfast Bake
- Easy Mediterranean Steak Bowls
- California Turkey Club Wraps
- Easy Asian Cucumber Salad Recipe
- Low-Carb Cauliflower Potato Salad Recipe
- BBQ Pineapple Chicken Kabobs
- Creamy Bruschetta Dip Recipe
- Lemon Blueberry Trifle
- Hawaiian Roll French Toast
- Chicken Rice Casserole
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