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
- ยผ teaspoon salt
- ยผ 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