Spring Salad

A vibrant and refreshing salad that celebrates the essence of spring with fresh seasonal ingredients.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Base

4 cups mixed greens A blend of arugula, spinach, and kale.
1 cup cherry tomatoes Halved; any small tomato variety can be used.
1 whole cucumber Sliced; pickled cucumbers can be used for a tangy twist.

For the Dressing

1/4 cup olive oil Can substitute with avocado oil.
2 tablespoons balsamic vinegar Red wine vinegar is a great alternative.
1 tablespoon Dijon mustard Can swap with whole grain mustard.
1 teaspoon honey Maple syrup works for a vegan option.
Salt and pepper To taste.

For Toppings

1/2 cup crumbled feta cheese Goat cheese is an excellent substitute.
1/4 cup nuts Toasted almonds or walnuts; sunflower seeds for nut-free.
1/4 cup fresh herbs Chopped basil, parsley, or dill.

Method

Preparation

Gather ingredients: Collect fresh, vibrant vegetables like cucumbers, radishes, and leafy greens.
Wash and chop: Rinse all veggies under cool water and chop into bite-sized pieces.
Prepare the dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Combine ingredients: In a large bowl, toss together the chopped vegetables with your dressing until well coated.
Chill briefly: Allow the salad to chill in the refrigerator for about 15 minutes.

Serving

Top with crumbled feta cheese or toasted nuts for added texture and flavor.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Use seasonal vegetables and herbs for the best flavor. Dress the salad just before serving to prevent sogginess.

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