Fresh Spring Salad
This fresh spring salad is made with the freshest spring produce. It's such a versatile salad that comes together in just 15 minutes. Drizzled with a vibrant lemon honey vinaigrette.
Servings: 6 people
Calories: 329kcal
Ingredients
- ½ pound fresh asparagus bottoms trimmed
- Olive oil for the asparagus
- 8 leaves butter lettuce or Boston or Bibb lettuce
- 5 ounces spring green mix about 6 cups
- 3 radishes, trimmed and thinly sliced
- 12 ounces canned artichoke hearts, halved
- ⅓ cup fresh or frozen peas thaw if frozen
- 4 ounces goat cheese, torn into smaller pieces I use herbed goat cheese
Lemon vinaigrette
- 3 tablespoons freshly squeezed lemon juice plus more to taste
- ⅔ cups extra virgin olive oil plus more to taste
- ½ teaspoon dijon mustard
- 1 clove fresh garlic, finely minced
- 1 teaspoon honey plus more to taste
- Salt and pepper to taste
Instructions
- Make the lemon vinaigrette: Combine all the lemon vinaigrette ingredients in a mason jar. Cover with the lid tightly and shake vigorously until fully combined. Adjust the dressing ingredients to taste, if needed. Set aside.
- Lightly cook the asparagus: On a skillet or grill pan, add a small amount of olive oil over high heat. Cook the asparagus for about 1-2 minutes per side, until slightly tender but still crisp. This will make the asparagus slightly tender and easier to eat. Transfer to a plate and set aside.
- Assemble the salad: On a large platter, arrange the butter lettuce. Then add a bed of spring green mix. Gently tuck the asparagus into the greens, and arrange the remaining salad ingredients on top.
- Drizzle with the prepared lemon vinaigrette. Serve immediately. Enjoy!
Notes
- Pick vibrant green and crisp greens. Farmer’s Markets are great places to find the freshest produce available.
- Use a salad spinner to rinse and dry your greens. It does a great job getting rid of the extra water droplets. This way, your greens will stay crisp.
- Feel free to swap or add any ingredients to this salad. Use your favorite ingredients.
- For the lemon dressing, I’d recommend using freshly squeezed lemon juice and good quality olive oil.
- Prep ahead: The lettuce and greens can be pre-washed and dried (use a salad spinner), and the rest of the vegetables can be pre-diced or sliced. The dressing can be made up to 3 days in advance. If it solidifies, let it sit on the counter for 10-15 minutes prior to using, or microwave it for just a few seconds to loosen it up.
- Use your favorite spring vegetables.
- Other dressings: Creamy Balsamic Dressing or any vibrant dressings you like. Store-bought is fine too.
Nutrition
Calories: 329kcal | Carbohydrates: 5g | Protein: 5g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 181mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1476IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg