Bright Spring Salad with Greens (Printable Version)

Fresh spring greens with crisp vegetables, citrus vinaigrette, and savory feta topping.

# What You'll Need:

→ Vegetables

01 - 3.5 ounces baby spinach
02 - 3.5 ounces mixed salad greens (such as 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

# Method:

01 - Blanch the asparagus tips and peas in simmering salted water for 2 minutes. Drain and rinse under cold water to cool quickly.
02 - In a large salad bowl, combine baby spinach, greens, radishes, cucumber, blanched asparagus, peas, and carrot ribbons.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Top with crumbled feta, sunflower seeds, and chopped herbs.
06 - Serve immediately and enjoy the flavors of spring!

# Chef's Tips:

01 -
  • The blanching trick for asparagus and peas keeps them vibrantly green instead of turning that sad army color they get when overcooked
  • This dressing hits that perfect sweet tangy bright spot that makes you want to eat salad for breakfast
02 -
  • I once skipped blanching the asparagus and the raw pieces were so fibrous they ruined every bite now I never skip that quick two minute boil
  • The dressing needs to be whisked immediately before serving because honey and lemon love to separate if they sit too long
03 -
  • Dry your greens completely after washing because water on the leaves prevents the dressing from clinging properly
  • Toast your sunflower seeds in a dry pan for two minutes until they smell nutty this small step transforms their flavor completely

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