Spring Salad Recipe
This simple Spring Salad recipe is healthy and full of fresh seasonal vegetables, including spring greens, bright radishes, cucumbers, peas, and herbs. Tossed together with an incredible lemon herb vinaigrette.
Servings: 6 servings
Calories: 122kcal
Ingredients
Lemon Dressing
- 1 small shallot minced
- 1 lemon juiced (about 1/4 cup)
- 1/4 cup olive oil extra virgin
- 1 tablespoon fresh thyme minced
- 1 teaspoon honey
- 2 teaspoon Dijon mustard
- salt and pepper to taste
Spring Salad
- 3-4 cups salad greens like arugula, romaine, escarole, watercress, spring salad mix, baby escarole mix, oak, etc.
- 1 English cucumber sliced lengthwise and then into half-moon slices
- 1-2 bunches radishes quartered (about 4 radishes per plate depending on size)
- 1 cup frozen peas thawed
Instructions
For the Dressing
- Grate the shallot into a small lidded jar. Add the lemon juice, olive oil, thyme, honey, and mustard; season with salt and pepper to taste. Close the lid tightly and shake until the dressing is smooth.
For the Salad
- Toss the greens, cucumbers, radishes, pea shoots, and herbs with the dressing in a large bowl. Season the salad with salt and pepper.
- Shake the dressing just before serving. Hint: I love to make a double batch and store the leftovers in the refrigerator for quick salads and dips for fresh veggies all spring long.
Nutrition
Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 31mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg