Enjoy a crisp green salad that’s loaded with fresh spring vegetables.
I know I’m not the only one who enjoys eating certain foods at specific times of the year. In the wintertime, I can’t get enough of gingerbread cookies and hot chocolate, both of which are very warming and comforting. But at the first sign of spring, I look forward to switching from rich and hearty foods to bright green salads.
This particular salad is aptly named because it’s composed of fresh ingredients that are mostly in peak season during springtime. It features a delicious medley of mixed greens and veggies that complement one another perfectly. Veggies like asparagus, peas, and radishes are my favorite in the springtime. They’re packed with both flavor and nutrition, and pair well with the texture of the diced avocado and the crunchiness of the almonds. The lemon vinaigrette also adds a terrific tang to all of the green veggies, giving this salad a wonderfully diverse flavor profile.
If you would prefer not to use store-bought vinaigrette, try this recipe for the Perfect Lemon Vinaigrette. Or, if you want to switch things up, you may also want to give this Strawberry Vinaigrette a try, or perhaps this Citrus Salad Dressing.
Is Spring Salad Healthy?
Since it’s made almost entirely of vegetables, this spring salad has great nutritional value. Ingredients like asparagus, peas, mixed greens, avocados, and radishes are all filled with vitamins and minerals. Almonds on their own are usually a healthy snack, so including them in this salad adds to the nutrition. Just be sure to pay close attention to the label if you’re using a store-bought vinaigrette, as many contain added sugar and tend to be high in sodium.
Fresh Is Best
When putting together this salad, if you don’t have access to fresh asparagus, mixed greens, peas, or any other ingredients, simply replace them with other fresh veggies that might be available. For example, if you’re making this salad later in the year, romaine, finely chopped broccoli, and shredded Brussels sprouts are all excellent options for this salad if they’re fresh. It’s also possible to switch out the almonds for another nut or a seed that can give the salad some crunch. Both pistachios and walnuts are good options, as are sunflower seeds or pumpkin seeds.
How Do I Store Leftovers?
This salad is best enjoyed fresh. However, if you do have leftovers, you can keep them refrigerated in an airtight container for up to 3 days. Just make sure you store the dressing separately because the salad will get soggy if you store it with the dressing already tossed into it.
Serving Suggestions
This salad can be a great appetizer or side dish for a variety of meals. I especially enjoy pairing it with meals that are high in protein, such as Roasted Chicken or Air-Fryer Lamb Chops. Of course, this salad is also popular with vegetarians, so if you’re looking for a vegetarian main course, I highly recommend Vegan Sloppy Joes or a pot of spaghetti with Vegan Meatballs. Speaking of pasta, that’s also a great main dish to pair with this salad. For pasta fans, I would recommend Instant Pot Pasta Primavera or Ratatouille Pasta.
Ingredients
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 2/3 cup green peas fresh or frozen and thawed
- 4 cups mixed salad greens
- 2 radishes thinly sliced
- 1 avocado diced
- 1/3 cup lemon vinaigrette
- Salt to taste
- Black pepper to taste
- Fresh mint leaves for garnish
- 1/3 cup almonds toasted and chopped
Instructions
- Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes. Transfer asparagus to a bowl of ice water to stop cooking. Drain and set aside.
- In a large salad bowl, combine blanched asparagus, peas, mixed salad greens, sliced radishes, and diced avocado. Toss with lemon vinaigrette.
- Season with salt and pepper to taste. Garnish with mint and toasted chopped almonds.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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