Fresh Bright Spring Salad with Lemon Dressing is the perfect way to celebrate the crisp, colorful produce of the season. Packed with tender greens, crunchy radishes, sweet peas, creamy avocado, and lightly blanched asparagus, this salad delivers layers of texture and flavor in every bite. The simple lemon dressing ties everything together with a zesty, refreshing finish that enhances the natural sweetness of spring vegetables. Whether you’re serving it as a side dish, light lunch, or part of a brunch spread, this vibrant salad brings freshness and balance to the table.
Table of Contents
Why You’ll Love This Fresh Bright Spring Salad with Lemon Dressing
This salad highlights seasonal ingredients at their peak, giving you maximum flavor with minimal effort. The combination of crisp vegetables and soft avocado creates a satisfying texture contrast. The lemon dressing is light yet flavorful, adding brightness without overwhelming the greens. It is naturally vegetarian, nutrient-dense, and easy to customize. Best of all, it comes together quickly, making it ideal for busy weeknights or last-minute gatherings.
Ingredients for Fresh Bright Spring Salad with Lemon Dressing
For the Salad
4 cups mixed spring greens
1 bunch asparagus, trimmed
4 radishes, thinly sliced
1 cup snap peas or fresh green peas
1 small English cucumber, thinly sliced
1 avocado, sliced
2 tablespoons chopped fresh herbs (mint, basil, or dill)
2 tablespoons toasted almonds or sunflower seeds (optional)
For the Lemon Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, finely minced
¼ teaspoon salt
¼ teaspoon black pepper
Ingredient Notes
Choose fresh, crisp greens for the best texture and flavor. If asparagus is thick, blanching helps keep it tender yet bright green. Thinly slicing radishes and cucumbers ensures even distribution and delicate crunch. Maple syrup works well as a vegan substitute for honey. If you prefer a sharper dressing, increase the lemon juice slightly. Toasted nuts or seeds add crunch and healthy fats, but they can be omitted for a nut-free version.
Step-by-Step Instructions
Step 1 – Prepare the Vegetables
Bring a small pot of salted water to a boil. Add the asparagus and blanch for 2 to 3 minutes until tender-crisp and bright green. Transfer immediately to a bowl of ice water to stop the cooking process, then drain and slice into bite-sized pieces. Thinly slice the radishes and cucumber. If using snap peas, remove any tough strings and slice diagonally.
Step 2 – Make the Lemon Dressing
In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Continue whisking until the dressing is smooth and emulsified. Taste and adjust seasoning as needed. The dressing should be bright, lightly tangy, and balanced.
Step 3 – Assemble the Salad
In a large bowl, place the mixed spring greens. Add the asparagus, radishes, peas, cucumber, and fresh herbs. Drizzle half of the dressing over the salad and toss gently to coat. Add the sliced avocado and sprinkle with toasted nuts or seeds. Drizzle the remaining dressing over the top just before serving.
Pro Tips for Success
Blanch asparagus briefly to preserve its vibrant color and crisp texture. Dry vegetables thoroughly before tossing to prevent a watery salad. Slice ingredients thinly for a delicate and balanced bite. Add avocado just before serving to keep it fresh. Toss gently to avoid bruising tender greens. Adjust dressing gradually to avoid overdressing the salad.
Flavor Variations
Add crumbled goat cheese or feta for a creamy, tangy boost. Toss in fresh strawberries or blueberries for a sweet contrast. Mix in quinoa for extra protein and heartiness. Sprinkle fresh microgreens on top for added visual appeal. Add a pinch of red pepper flakes to the dressing for subtle heat.
Serving Suggestions
Serve this salad alongside grilled chicken, baked salmon, or a light pasta dish. It pairs beautifully with crusty whole-grain bread for a simple lunch. For brunch gatherings, present it on a large platter with extra lemon wedges on the side. It also makes a refreshing addition to picnic spreads and spring holiday meals.
Storage and Freezing Instructions
Store undressed salad components in separate airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar and shake well before using. Once dressed, the salad is best enjoyed immediately to maintain crispness. Freezing is not recommended, as fresh vegetables and greens will lose their texture after thawing.
Fresh Bright Spring Salad with Lemon Dressing
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fresh Bright Spring Salad with Lemon Dressing is the perfect way to celebrate the crisp, colorful produce of the season. Packed with tender greens, crunchy radishes, sweet peas, creamy avocado, and lightly blanched asparagus, this salad delivers layers of texture and flavor in every bite.
Ingredients
- 4 cups mixed spring greens
- 1 bunch asparagus, trimmed
- 4 radishes, thinly sliced
- 1 cup snap peas or fresh green peas
- 1 small English cucumber, thinly sliced
- 1 avocado, sliced
- 2 tablespoons chopped fresh herbs (mint, basil, or dill)
- 2 tablespoons toasted almonds or sunflower seeds (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, finely minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a small pot of salted water to a boil.
- Add asparagus and blanch for 2-3 minutes until tender-crisp and bright green.
- Transfer to ice water, drain, and slice into bite-sized pieces.
- Thinly slice radishes and cucumber.
- Prepare snap peas by removing strings and slicing diagonally if needed.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper.
- Place mixed spring greens in a large bowl.
- Add asparagus, radishes, peas, cucumber, and fresh herbs.
- Drizzle half of the dressing over salad and toss gently.
- Add sliced avocado and sprinkle with toasted nuts or seeds.
- Drizzle remaining dressing over top and serve immediately.
Notes
Blanch asparagus briefly to preserve color and texture. Dry vegetables thoroughly before assembling. Add avocado just before serving to prevent browning. Store dressing separately and toss salad just before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 5g |
| Carbs | 18g |
| Fat | 17g |
| Fiber | 6g |
| Sodium | 220mg |
FAQ About Fresh Bright Spring Salad with Lemon Dressing
Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing a day in advance. Store them separately to keep everything fresh. Assemble and toss with dressing just before serving for the best texture and flavor.
What greens work best for spring salad?
Mixed spring greens, baby spinach, arugula, or butter lettuce are all excellent choices. Choose tender greens with vibrant color and no wilting. Combining two types of greens can add more depth and texture.
How do I keep avocado from browning?
Slice the avocado just before serving to prevent browning. You can also toss slices lightly with lemon juice for added protection. Storing avocado tightly covered with plastic wrap reduces air exposure.
Is this recipe vegan?
The salad can easily be made vegan by using maple syrup instead of honey in the dressing. All other ingredients are plant-based. Always check labels on mustard to ensure it aligns with your dietary needs.
Can I add protein to make it a full meal?
Absolutely. Grilled chicken, roasted chickpeas, baked tofu, or cooked quinoa make excellent additions. Adding protein transforms this light salad into a satisfying lunch or dinner option.
Final Thoughts
Fresh Bright Spring Salad with Lemon Dressing is a celebration of seasonal produce and simple flavors. Crisp vegetables, creamy avocado, and fragrant herbs combine beautifully with the zesty lemon dressing to create a dish that feels light yet nourishing. Whether served at a casual family dinner or a festive spring gathering, this salad brings color, texture, and freshness to any table. With easy preparation and flexible ingredients, it’s a recipe you’ll return to all season long.