Bright Spring Salad with Greens (Print Version)

Fresh greens, crisp vegetables, and citrusy dressing come together in this vibrant spring-inspired bowl ready in 20 minutes.

# 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 Make It:

01 - Bring a pot of salted water to a simmer. Add asparagus tips and peas, cook for 2 minutes until bright green and tender-crisp. Drain immediately and rinse under cold water to stop cooking and preserve color.
02 - In a large salad bowl, combine baby spinach, mixed greens, sliced radishes, cucumber, blanched asparagus, cooled 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 until fully emulsified and creamy. Season with salt and pepper to taste.
04 - Drizzle the vinaigrette over the salad mixture. Use salad tossers or large spoons to gently coat all ingredients without crushing delicate greens.
05 - Sprinkle crumbled feta cheese, toasted sunflower seeds, and chopped fresh herbs evenly over the dressed salad.
06 - Plate the salad immediately while vegetables remain crisp and vibrant. Serve alongside crusty bread or as a light starter course.

# Expert Advice:

01 -
  • The blanching trick makes asparagus and peas taste impossibly sweet and fresh
  • You can prep everything ahead and just toss before serving
02 -
  • Dry your greens thoroughly or the dressing slides right off onto the bottom of the bowl
  • The vinaigrette tastes better after sitting for 10 minutes, so make it first
03 -
  • Use a vegetable peeler to shave the carrot into long ribbons instead of grating it
  • Toast the sunflower seeds in a dry pan for 2 minutes until fragrant

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