Everything Spring Green Salad Recipe, Easy American Lunch in 15 Minutes
Prep: 15 min | Cook: 0 min | Total: 15 min | Serves: 4 | Difficulty: Easy
Why you will love this: It uses the absolute best of the season’s produce and the dressing is so good you’ll want to drink it.
You asked for a recipe that screams spring, and I’ve got you. This Everything Spring Green Salad recipe is my go to when the farmers market is overflowing and I need a lunch that feels bright and clean. It’s the opposite of a sad desk salad, I promise.
I make this at least twice a week when asparagus is in season. It’s so fast, and it genuinely makes me happy to eat it. It’s the perfect light lunch before I dive into something heavier like that Moroccan chicken tagine for dinner.
Key Facts About Everything Spring Green Salad
- Ready to eat in just 15 minutes of active prep.
- Uses 8 different fresh vegetables and herbs.
- Contains no cooked elements, just raw crunch.
- The dressing is made with only 5 pantry ingredients.
- Naturally vegetarian, vegan, and gluten free.
What You Need for Everything Spring Green Salad Recipe
- 5 oz spring mix or baby spinach
- 1 small bunch asparagus, tough ends snapped off
- 1 cup sugar snap peas, strings removed
- 1 small English cucumber
- 4 radishes
- 1 ripe avocado
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh dill fronds
- 3 tbsp toasted pine nuts or sliced almonds
For the Lemon Vinaigrette:
- 1/3 cup extra virgin olive oil (I use this one for dressings)
- Juice of 1 large lemon (about 3 tbsp)
- 1 tbsp Dijon mustard
- 1 small clove garlic, minced
- 1/2 tsp honey or maple syrup
- Salt and black pepper to taste
How to Make Everything Spring Green Salad Recipe
First, prep all your veggies. Then, make the dressing. It’s that simple.
Step 1: Prep the Vegetables
Thinly slice the asparagus and sugar snap peas on a sharp diagonal. Halve the cucumber lengthwise and slice it into half moons. Thinly slice the radishes. Chop the parsley and dill. Dice the avocado, but wait to add it until the end to prevent browning.
Step 2: Make the Dressing
In a small jar with a lid, combine the olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Add a big pinch of salt and a few cracks of black pepper. Seal the jar and shake vigorously for 20 seconds until it’s creamy and emulsified. Taste and adjust seasoning. This dressing is a star.
Step 3: Assemble the Salad
In a large, wide bowl, add the spring mix. Scatter all the prepped vegetables and herbs over the top. Give the dressing another good shake and drizzle about half of it over the salad. Gently toss with your hands or salad tongs to coat everything lightly. Add more dressing as needed. Top with the diced avocado and toasted nuts. Serve immediately. It’s fresh, crunchy, and way more exciting than my fluffy Japanese souffle pancakes, though I love those for a totally different mood.
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Tips for Perfect Everything Spring Green Salad
Keep it Crisp
Do not dress the salad until you are ready to serve. The salt in the dressing will wilt the delicate greens and draw moisture out of the vegetables. Prep everything ahead and store components separately in the fridge, then assemble at lunchtime.
Texture is Key
Slice the asparagus and snap peas thinly. This makes them tender enough to eat raw and allows them to soak up the dressing. A mandoline is helpful here, but a sharp knife works fine. The contrast between the soft avocado, crunchy radish, and crisp peas is what makes this homemade Everything Spring Green Salad so good.
Make it a Meal
This salad is fantastic on its own, but it’s also a perfect base. Add grilled chicken, flaked salmon, chickpeas, or a soft boiled egg for more staying power. It would be lovely alongside something sweet like blueberry lemon ricotta pancakes for a brunch spread.
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Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but keep components separate. Store chopped veggies and dressing in airtight containers in the fridge for up to 2 days. Assemble just before eating.
What’s the best way to toast pine nuts?
Toast them in a dry skillet over medium low heat for 3 to 5 minutes, shaking the pan often, until golden and fragrant. Watch them closely, they burn fast.
Is there a substitute for the honey in the dressing?
Absolutely. Use an equal amount of pure maple syrup to keep it vegan, or you can simply omit it. The Dijon helps emulsify the dressing even without it.
I hope this becomes your new favorite lunch. It’s my happy place in a bowl. Let me know what you think when you make it.
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If you made this Everything Spring Green Salad, please leave a comment below and let me know how it turned out.
