Everything Spring Green Salad Recipe

I made what might be the ultimate Salads As A Meal: bright spring greens, seasonal veg, crunchy seeds and creamy avocado tossed in a lemon basil vinaigrette that actually tastes like sunshine.

I’m obsessed with this Everything Spring Green Salad because it actually tastes like spring and doesn’t mess around. I love the crunch of thinly sliced English cucumber and the creamy hit from ripe avocado.

It’s bright, herby, crunchy, and messy in the best way. I eat it as Salads As A Meal when I don’t want a heavy dinner, or pair it alongside Spring Salad Recipes With Chicken for something more solid.

And that lemon basil vinaigrette? Tangy, garlicky, basil-forward.

No fluff. Just a bowl that makes you want another forkful.

Trust me, you’ll go back for seconds every time.

Ingredients

• Mixed spring greens: soft, leafy base that’s light and slightly peppery.
• Young kale: adds chew and green-veg bite without being tough.
• English cucumber: cool, hydrating crunch that keeps things fresh.
• Sugar snap peas: sweet snap, playful texture you’ll pop in.
• Asparagus: tender, grassy bites that feel seasonal and bright.
• Fresh peas: little bursts of sweet, springtime pop.
• Radishes: peppery crunch and bright color, basically salad fireworks.
• Green onions: sharp, savory lift through the whole bowl.
• Avocado: creamy, buttery mouthfeel that makes things more satisfying.
• Feta or goat cheese: tangy, salty creaminess that cuts the greens.
• Toasted almonds: nutty crunch and warm toasty notes.
• Pumpkin and sunflower seeds: extra crunch plus little protein boosts.
• Basil and mint: fresh herbal pops that smell amazing.
• Lemon basil vinaigrette: zippy, herby dressing that brings it together.
• Flaky sea salt: finishing touch that makes flavors sing, plus garnish.

Ingredient Quantities

• 6 cups mixed spring greens (baby lettuce, baby spinach, arugula), loosely packed
• 1 cup torn young kale leaves, ribs removed
• 1 cup thinly sliced English cucumber
• 1 cup sugar snap peas, halved diagonally
• 8 asparagus spears, blanched and cut into 1 inch pieces
• 1 cup shelled fresh peas or thawed frozen peas
• 6 radishes, thinly sliced
• 3 green onions, thinly sliced (white and green parts)
• 1 ripe avocado, pitted and sliced
• 1/2 cup crumbled feta or goat cheese
• 1/3 cup toasted sliced almonds
• 2 tablespoons pumpkin seeds (pepitas)
• 2 tablespoons sunflower seeds
• 1/4 cup fresh basil leaves, rough chopped
• 2 tablespoons fresh mint leaves, chopped (optional)
• For the lemon basil vinaigrette: 1/3 cup extra virgin olive oil
• For the lemon basil vinaigrette: 3 tablespoons fresh lemon juice (about 1 large lemon)
• For the lemon basil vinaigrette: 2 tablespoons chopped fresh basil
• For the lemon basil vinaigrette: 1 teaspoon Dijon mustard
• For the lemon basil vinaigrette: 1 teaspoon honey or maple syrup
• For the lemon basil vinaigrette: 1 small garlic clove, finely minced or grated
• For the lemon basil vinaigrette: 1/2 teaspoon kosher salt, plus more to taste
• For the lemon basil vinaigrette: 1/4 teaspoon freshly ground black pepper
• Optional finishing: flaky sea salt and extra basil leaves for garnish

How to Make this

1. Make the lemon basil vinaigrette first so flavors have time to meld: whisk together 1/3 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons chopped fresh basil, 1 teaspoon Dijon, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl or jar; taste and adjust salt or lemon if needed.

2. Prep the veggies: thinly slice the English cucumber and radishes, halve the sugar snap peas diagonally, trim and thinly slice the green onions, remove kale ribs and tear the leaves, shred or chop the basil and mint.

3. Blanch the asparagus and peas: bring a pot of salted water to a boil, add the 8 asparagus spears cut into 1 inch pieces and cook 1 minute, add the shelled fresh peas or thawed frozen peas for 30 seconds, then drain and plunge everything into ice water to stop cooking; drain well.

4. Combine the greens: in a large bowl gently toss 6 cups mixed spring greens with 1 cup torn kale leaves so the tougher kale is distributed and the salad wont be all floppy.

5. Add the prepared produce: add the sliced cucumber, halved snap peas, blanched asparagus and peas, sliced radishes, and green onions to the greens; toss lightly to combine.

6. Add creamy and crunchy elements: top the salad with 1 sliced ripe avocado, 1/2 cup crumbled feta or goat cheese, 1/3 cup toasted sliced almonds, 2 tablespoons pumpkin seeds and 2 tablespoons sunflower seeds.

7. Dress the salad: drizzle about 3 to 4 tablespoons of the lemon basil vinaigrette over the salad, then toss gently to coat — add more if you like it saucier, but go slow so the avocado doesnt get mushy.

8. Fold in fresh herbs: sprinkle 1/4 cup roughly chopped fresh basil and 2 tablespoons chopped fresh mint (if using) and give one last gentle toss so the herbs stay bright.

9. Taste and finish: check seasoning and add flaky sea salt and more black pepper if needed; if salad tastes flat add a little more lemon juice.

10. Serve right away as a main or side: transfer to a platter or bowls, garnish with extra basil leaves and a few whole toasted almonds or pepitas for looks, and enjoy — leftovers keep ok for a day but add avocado right before serving next time.

Equipment Needed

1. Large pot for blanching veggies and boiling water, plus a lid (you’ll need it hot and fast)
2. Big bowl for tossing the greens and salad together
3. Small bowl or jar and a whisk or fork for the lemon basil vinaigrette
4. Sharp chef’s knife and a cutting board for slicing cukes, radishes, green onions, herbs and avocado
5. Slotted spoon or spider and a bowl with ice water to shock and drain the blanched asparagus and peas
6. Fine-mesh colander or salad spinner to drain and dry greens and blanched veggies
7. Measuring cups and spoons for the dressing and seeds/cheese
8. Salad servers or large spoons for gentle tossing and serving

FAQ

Everything Spring Green Salad Recipe Substitutions and Variations

• Mixed spring greens
  • Baby arugula only for a peppery punch
  • Butter lettuce or gem lettuce for a softer, milder base
  • Mixed baby kale and chard if you want more chew and nutrients
• Torn young kale leaves
  • Baby spinach for a tender, milder green
  • Collard greens thinly sliced and massaged to soften them
  • Swiss chard ribs removed and leaves chopped, great if you like color
• Crumbled feta or goat cheese
  • Crumble blue cheese for a stronger tang if you like bold flavors
  • Ricotta salata or grated Parmesan for a salty, crumbly option
  • For dairy free try marinated tofu cubes or a nut-based vegan feta
• Toasted sliced almonds
  • Toasted chopped walnuts for a richer, slightly bitter crunch
  • Sliced pistachios for color and a buttery flavor
  • Omit nuts and double the pumpkin or sunflower seeds for nut free

Pro Tips

1. Make the vinaigrette a few hours ahead and give it a good shake before using. The basil and lemon mellow out and taste way better after time, and if the oil firms up in the fridge just let it sit at room temp for 10 minutes then shake.

2. Don’t over-dress the salad. Start with 3 tablespoons, toss gently, then add more only if needed. Too much dressing will make the avocado go mushy and the greens limp fast.

3. Blanch the asparagus and peas exactly as written and ice them down right away. That stops the cooking and keeps the veg bright and crisp, plus they wont water down your salad when you toss everything together.

4. Toast the almonds and seeds in a dry skillet for a few minutes until fragrant, then cool them before adding. Warm nuts scorch the greens and make the cheese melt, and toasted seeds give a way better crunch and flavor.