Description
A vibrant, colorful salad that captures the essence of spring with fresh greens, crunchy veggies, and zesty dressing.
Ingredients
Scale
- ¾ cup thawed green peas
- ¼ cup roasted salted pistachios
- 1 cup cherry tomatoes, halved
- ¼ cup roasted sunflower seeds
- ½ cup halved Castelvetrano olives
- 1 medium avocado, chopped
- 6 cups baby spinach
- 1 cup microgreens or alfalfa sprouts
- ½ head shredded red or green cabbage
- 3 sliced radishes
- 2 Persian cucumbers, sliced
- 4 oz crumbled feta or goat cheese
- ¼ cup thinly sliced red onion (pickled or raw)
- Salt and black pepper, to taste
- For the Lemon Basil Vinaigrette:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- 4 basil leaves, finely chopped
- Salt and black pepper, to taste
Instructions
- Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and honey in a bowl to create the vinaigrette.
- Drizzle half of the vinaigrette over the baby spinach and toss to coat.
- Transfer dressed spinach to a serving platter and layer with green peas, cherry tomatoes, pistachios, sunflower seeds, and olives.
- Place chopped avocado on top, followed by microgreens, shredded cabbage, radishes, and cucumbers.
- Sprinkle with salt and pepper before serving. Offer remaining vinaigrette on the side.
Notes
For added flavor, toast sunflower seeds or pistachios.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 250 mg
- Protein: 8 g