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–+ servings
Easy Spring Salad

Bright and Fresh Easy Spring Salad for a HealthyGlow

A vibrant and refreshing Easy Spring Salad bursting with flavors from fresh vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup Olive Oil Opt for extra virgin for richer flavor.
  • 1 tablespoon Dijon Mustard Can substitute with yellow mustard.
  • 1 tablespoon Lemon Zest Fresh is best, dried works in a pinch.
  • 1 tablespoon Lemon Juice Vinegar can be used as a substitute.
  • 1 small Shallot Offers mild sweetness; can replace with green onions.
  • 1 tablespoon Champagne Vinegar White wine vinegar is a suitable alternative.
  • to taste Salt Essential for seasoning.
  • to taste Fresh Cracked Pepper Enhances the dish.
Salad
  • 1/4 cup Pine Nuts Can replace with sliced almonds or walnuts.
  • 1 bunch Asparagus Sautéed for tenderness; green beans are an alternative.
  • 1 cup Frozen Peas Fresh peas can be swapped in.
  • 4 cups Baby Salad Greens Any mixed greens will do.
  • 1 medium English Cucumber Any cucumber variety can work.
  • 1 cup Radishes Sliced bell peppers can be used instead.
  • 1/4 cup Fresh Herbs (Mint, Basil, Parsley, Chives) Any favorite herbs are welcome.
  • 1/2 cup Feta Goat cheese is a delightful substitute.
  • 1 cup Roasted Chickpeas A powerhouse of protein and crunch.
  • 2 large Hard-Boiled Eggs Omit for a vegan option.

Equipment

  • skillet
  • Medium Bowl
  • Large platter or salad bowl

Method
 

Preparation
  1. Preheat a skillet over medium heat. Add pine nuts and toast for 3-5 minutes until golden, stirring frequently.
  2. In a bowl, toss canned chickpeas with olive oil, salt, and pepper. Roast in the skillet for 8-10 minutes until crisp.
  3. In the same skillet, add olive oil, cook chopped asparagus with salt and pepper for 4-6 minutes until bright green and tender.
  4. In a medium bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, finely chopped shallot, and champagne vinegar.
  5. On a platter, layer baby salad greens, cucumber, radishes, herbs, asparagus, peas, roasted chickpeas, and feta.
  6. Toss the salad with the dressing gently to coat and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Always use fresh vegetables and herbs for maximum flavor. Adjust dressing ingredients to suit your palate. Store leftovers separately to maintain crispness.

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