This vibrant and refreshing spring salad is packed with fresh, seasonal produce, creamy avocado, and a tangy basil lemon vinaigrette. It’s a perfect meal for a light lunch, a side dish, or a potluck recipe that brings the best of spring’s bounty to your table.

Why You’ll Love This Recipe

Filled with crunchy veggies and topped with an amazing basil lemon vinaigrette, this salad is a feast for both the eyes and the taste buds. It’s easy to customize with your favorite greens and add-ins, whether you’re craving extra protein or a different flavor profile. The dressing adds a perfect tangy kick that ties everything together beautifully. Fresh, nutritious, and quick to prepare, this salad is ideal for the warmer months!

Ingredients

Baby spinach
Red cabbage
Cherry tomatoes
Persian cucumber
Radishes
Bell pepper
Raw or pickled red onion
Peas
Avocado
Microgreens, alfalfa sprouts
Castelvetrano olives
Feta cheese or goat cheese
Roasted pistachios
Sunflower seeds

For the Basil Lemon Vinaigrette:

Fresh lemon juice
Olive oil
Garlic
Dijon mustard
Honey or sugar
Fresh basil leaves
Salt and pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by preparing the vegetables: slice the cabbage, cucumber, and bell pepper. Halve the cherry tomatoes, slice the radishes, and cut the avocado into cubes.
In a large salad bowl, combine the spinach, red cabbage, cucumbers, tomatoes, radishes, peas, bell pepper, and avocado.
For the vinaigrette, whisk together fresh lemon juice, olive oil, garlic, Dijon mustard, honey or sugar, salt, pepper, and basil leaves until smooth.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Sprinkle the salad with microgreens, feta, pistachios, olives, and sunflower seeds.
Serve immediately and enjoy!

Servings and Timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Variations

Greens: Swap spinach for arugula, kale, or a spring mix.
Additional Veggies: Add snap peas, shredded brussels sprouts, or finely chopped broccoli.
Add-ins: Replace feta with goat cheese, add nuts like walnuts or toasted almonds, or keep it nut-free with pumpkin seeds.
Protein Boost: Top the salad with chickpeas, quinoa, grilled chicken, shrimp, or salmon.

Storage/Reheating

Storage: Prepare the salad ahead of time but keep the dressing separate until ready to serve to avoid soggy spinach. Store the salad (without dressing) in an airtight container for up to 4 days in the fridge.
Reheating: This salad is best enjoyed fresh, but if you add protein like grilled chicken or salmon, it can be reheated before serving.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the vegetables and store them in the fridge. Just add the dressing and toppings when you’re ready to serve.

Can I swap out the avocado?

If you’re not a fan of avocado, you can replace it with cucumber, sweet potatoes, or even roasted beets.

What other vegetables can I add?

Feel free to add shredded carrots, snap peas, or roasted squash to make the salad even heartier.

Can I use another type of dressing?

If you don’t want to make the basil lemon vinaigrette, a balsamic vinaigrette or honey mustard dressing would work well.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Just ensure your dressing ingredients do not contain gluten.

Can I make this salad vegan?

For a vegan version, simply omit the cheese or replace it with a dairy-free option, and skip the honey in the dressing for agave syrup.

How can I add more protein?

Try adding grilled chicken, shrimp, or chickpeas for a protein boost.

How long will the leftovers last?

The salad can last up to 4 days in the fridge, but be sure to store the dressing separately to keep the greens fresh.

Can I add grains to this salad?

Yes, cooked quinoa, couscous, or farro would make great additions for extra texture and nutrition.

Can I use a different vinaigrette?

Absolutely! A cilantro-lime dressing or Greek yogurt dressing would also pair wonderfully with this spring salad.

Conclusion

This Everything Spring Farmer’s Market Salad is a delicious celebration of spring produce. Fresh, crunchy, and packed with vibrant flavors, it’s the perfect dish for a light meal or a side at your next gathering. Customize it with your favorite veggies and toppings, and enjoy the refreshing taste of the season!

Everything Spring Farmer’s Market Salad

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Author: Paula
Total Time: 20 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Everything Spring Farmer’s Market Salad is a vibrant and refreshing dish filled with seasonal produce, creamy avocado, and a tangy basil lemon vinaigrette. Packed with crisp vegetables, nutrient-rich ingredients, and a flavorful dressing, this salad is perfect for a light lunch, side dish, or potluck. A perfect way to enjoy the freshness of spring!

Instructions

Prep the Veggies: Slice the cabbage, cucumber, and bell pepper. Halve the cherry tomatoes, slice the radishes, and cube the avocado.
Make the Salad: In a large salad bowl, combine the spinach, red cabbage, cucumbers, tomatoes, radishes, peas, bell pepper, and avocado.
Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, garlic, Dijon mustard, honey or sugar, salt, pepper, and chopped basil leaves until smooth and well-combined.
Toss and Serve: Pour the vinaigrette over the salad and toss gently to coat. Sprinkle with microgreens, feta cheese, pistachios, olives, and sunflower seeds.
Enjoy: Serve immediately as a light lunch or a side dish!

Notes

Greens Substitution: Swap spinach for arugula, kale, or a spring mix depending on your preference.

Protein Options: Add grilled chicken, shrimp, or chickpeas for an added protein boost.

Other Veggies: Feel free to add snap peas, shredded brussels sprouts, or roasted squash for extra flavor and nutrients.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish, Healthy Recipes
Method: Tossing
Cuisine: American