Spring is a season that bursts forth with life, and what better way to celebrate its colors and freshness than with a wholesome Spring Green Salad | Fresh Chopped Salad with Lemon Dressing? This vibrant dish combines a medley of greens, crunchy vegetables, and a delightful basil lemon vinaigrette, making it the perfect companion for any spring gathering. Each bite offers a crisp texture and invigorating flavors that remind you of sunny days and blooming gardens. You’ll find that this salad not only looks stunning on your plate but also bursting with nutrition.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

I first stumbled upon this delicious creation during a sunny picnic with friends. As we laid out an array of dishes, I caught a glimpse of a similar salad someone had brought, and it immediately sparked a craving. After a few trials in my kitchen, I adapted it to suit my tastes, using what was available and adding a tart twist with plenty of fresh lemon juice. Trust me, once you taste this fresh chopped salad, you’ll see why it’s become my go-to recipe for spring and summer gatherings. It’s simple yet impressive, making it the highlight of any meal.

Why You’ll Love This Recipe

Simple & Quick: Ready in just around 30 minutes, perfect for a last-minute addition to any meal.
Irresistible Flavor: The combination of fresh basil and zesty lemon brings a refreshing kick; it’s as if spring is dancing on your taste buds.
Eye-Catching Appeal: The riot of colors from the greens, reds, and yellows makes this salad as fun to look at as it is to eat.
Flexible Serving: Great as a side dish for family dinners, packed in lunches, or served at backyard barbecues—this salad fits any occasion.
Diet-Friendly Options: Packed with veggies, this salad can easily be made gluten-free and vegetarian, catering to various dietary preferences.

Ingredients You’ll Need

6 cups organic spinach: A nutritional powerhouse, spinach provides a vibrant green base; look for fresh, crisp leaves.
½ head red or green cabbage, shredded: Cabbage adds a lovely crunch; you can substitute with bok choy if desired.
1 cup microgreens (or alfalfa sprouts): These delicate greens offer a burst of flavor; if unavailable, try arugula for a peppery kick.
¾ cup frozen peas, thawed: Sweet and tender, thawed peas add a pop of color; they can be swapped with edamame for an interesting twist.
1 cup cherry tomatoes, halved or quartered: These juicy gems balance the crunch; use other tomato varieties if preferred.
2 Persian cucumbers, sliced or roughly chopped: Their mild flavor makes them an excellent choice; regular cucumbers work too.
3 radishes, trimmed and chopped or sliced: Radishes bring in a crisp pepperiness; you can omit them for a milder flavor.
¼ cup pickled red onions or very thinly sliced raw red onion: Adds zing and color; raw red onions can be soaked in water to tone down their sharpness.
½ cup pitted Castelvetrano green olives, halved: These tender olives deliver a buttery richness; use Kalamata olives as an alternative.
1 medium ripe avocado, sliced or chopped: Creamy avocado adds richness; consider using diced mango for a sweet touch.
4 ounces crumbled feta or goat cheese: Feta’s tangy flavor elevates this salad; goat cheese offers a similar creaminess with a different flavor profile.
¼ cup roasted and salted pistachios: Nuts add crunch and protein; walnuts or sunflower seeds are excellent substitutes.
¼ cup roasted sunflower seeds: For additional texture, these seeds give a nutty flavor; pumpkin seeds work too.
Kosher salt and freshly ground black pepper, to taste: Essential for flavor enhancement.
For the lemon basil vinaigrette:
¼ cup fresh lemon juice: The tartness brightens everything; freshly squeezed gives the best flavor.
¼ cup olive oil: A high-quality extra virgin olive oil will really shine through here; avocado oil is a mild alternative.
1 garlic clove, minced: Fresh garlic adds an aromatic element; garlic powder can be used in a pinch.
1 teaspoon Dijon mustard: It brings a hint of tang; yellow mustard can substitute, although it’s less refined.
1 teaspoon honey or sugar: Adds a touch of sweetness to balance acidity; agave syrup also works.
4 basil leaves, finely chopped: Fresh basil will enhance the dressing; you can play around with other herbs like parsley.
Freshly ground salt and black pepper, to taste: The final touch for flavor.

How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Prepare the Basil Lemon Vinaigrette: In a small bowl, whisk together ¼ cup fresh lemon juice, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 4 finely chopped basil leaves. This vinaigrette is where the magic begins. Ensure everything is well combined and emulsified, adding salt and pepper to taste. You can also blend the mixture in a high-speed blender for ease!

Toss the Spinach: In a large bowl, place 6 cups of organic spinach. Drizzle half of the basil lemon vinaigrette over the spinach, then toss gently to coat the leaves without bruising them. The glossy spinach starts to shine and gives the salad a beautiful foundation.

Layer the Vegetables: Next, arrange ½ head of shredded cabbage, 1 cup of microgreens, ¾ cup of thawed peas, 1 cup of halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup of pickled red onions, and ½ cup of halved green olives atop the spinach. Each ingredient adds personality and bite, making this salad a feast for the eyes.

Add Creamy Avocado: Incorporate 1 medium ripe avocado, sliced, or chopped on top of the vibrant veggies. The creamy avocado melts into the salad, providing a delightful contrast in texture.

Sprinkle on the Goodies: Finish off by adding 4 ounces of crumbled feta or goat cheese, ¼ cup of roasted pistachios, and ¼ cup of roasted sunflower seeds over the top. These toppings not only enhance flavor but also add a satisfying crunch.

Final Seasoning: Sprinkle the salad with kosher salt and freshly ground black pepper to taste, ensuring every layer is seasoned just right. A gentle toss to mix everything is key here; you want to keep those beautiful layers intact for presentation.

Serve with Remaining Dressing: To finish, present the salad with the remaining basil lemon vinaigrette on the side. This allows each guest to drizzle as much dressing as they desire, ensuring they can enjoy all that bright citrus flavor.

Storing & Reheating

For best freshness, enjoy this salad immediately; however, you can store leftovers in an airtight container in the fridge for up to two days. The greens may wilt slightly, but adding a splash more lemon juice or fresh olive oil can help refresh the flavors. Avoid freezing, as the vegetables will lose their crispness. If necessary, be sure to enjoy the salad cold, straight from the fridge.

Chef’s Helpful Tips

Always rinse your fresh greens thoroughly to remove any grit before using them.
To avoid browning, add the avocado just before serving; this keeps it fresh and bright.
If using pickled red onions, consider making them a day in advance for optimal flavor.
Chop all your veggies to similar sizes for a consistent bite throughout the salad.
Feel free to switch up the ingredients based on what’s in season or what you have on hand!
This salad can be prepped ahead of time; just assemble the ingredients without dressing until serving.

Spring is all about fresh, bright flavors, and this dish embodies that essence perfectly. Each vibrant color and crisp bite makes the Spring Green Salad | Fresh Chopped Salad with Lemon Dressing a seasonal favorite. As you experiment with the ingredients, don’t shy away from your personal touches. Enjoy exploring new combinations and celebrating the delightful bounty of spring.

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! While the salad is best enjoyed fresh, you can prep the vegetables and vinaigrette in advance. Just keep everything separate until you’re ready to serve to maintain freshness.

What can I substitute for spinach?

If you’re not a fan of spinach, feel free to use kale, arugula, or mixed salad greens. Each will offer a different flavor profile and texture to your salad.

How do I store leftovers?

To store leftovers, use an airtight container in the fridge and consume within two days. Keep the dressing separate to prevent the salad from becoming soggy.

Can I add protein to this salad?

Definitely! This salad pairs wonderfully with grilled chicken, shrimp, or chickpeas for a heartier meal. Just toss it in right before serving!

More Soups Recipes

Thai Coconut Soup with Chickpeas

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Salads
Method: No-Cook
Cuisine: Mediterranean

Print Recipe

Description

This Spring Green Salad is bursting with flavor and vitality! Combining fresh spinach, colorful veggies, and a zesty lemon basil vinaigrette makes it a perfect dish for any meal—be it a quick lunch or a healthy dinner. Serve it as a side or make it the star of the show!

Ingredients

Scale

6 cups organic spinach
½ head red or green cabbage, shredded
1 cup microgreens (or alfalfa sprouts)
¾ cup frozen peas, thawed
1 cup cherry tomatoes, halved or quartered
2 persian cucumbers, sliced or roughly chopped
3 radishes, trimmed and chopped or sliced
¼ cup pickled red onions or very thinly sliced raw red onion
½ cup pitted castelvetrano green olives, halved
1 medium ripe avocado, sliced or chopped
4 ounces crumbled feta or goat cheese
¼ cup roasted and salted pistachios
¼ cup roasted sunflower seeds
kosher salt and freshly ground black pepper, to taste
¼ cup fresh lemon juice
¼ cup olive oil
1 garlic clove, minced
1 teaspoon dijon mustard
1 teaspoon honey or sugar
4 basil leaves, finely chopped
freshly ground salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

To prepare the basil lemon vinaigrette, whisk together all vinaigrette ingredients in a small bowl until they are well mixed and emulsified. Alternatively, blend the ingredients in a high-speed blender. Adjust the salt and pepper to your liking.
In a large bowl, place the spinach and drizzle half of the basil lemon vinaigrette over it. Gently toss to coat the leaves.
Layer the red cabbage, microgreens, peas, cherry tomatoes, cucumbers, radishes, onions, olives, and avocado on top of the spinach.
Sprinkle the crumbled feta or goat cheese, roasted pistachios, and sunflower seeds over the salad.
Season with salt and pepper to taste.
Serve with the remaining basil lemon vinaigrette on the side for guests to use as desired.

Notes

Make the vinaigrette ahead of time and store it in the refrigerator for a quick assembly later.
Feel free to add any other seasonal veggies you have on hand for extra color and nutrition.
For a vegan version, skip the cheese or use a plant-based cheese alternative.