Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe

Welcome to a celebration of all things fresh and vibrant! The Everything Spring Green Salad with Lemon Basil Vinaigrette is the kind of salad that feels like a breath of fresh air after a long day. It’s delightfully colorful, packed with crunchy veggies, and bursting with herbaceous, tangy flavors. Even if your schedule is packed, this dreamy salad is ready in about 30 minutes. Whether you’re after a speedy lunch, a companion dish for dinner, or a healthy snack in-between, you’ll find yourself reaching for this recipe again and again.

Why You’ll Love This Recipe

• Quick and Easy: Everything comes together in just 30 minutes, with no cooking required—just a bit of chopping and tossing. Perfect when you want something nourishing but don’t have much time.
• Fantastically Fresh: Every bite shouts ‘spring!’ with crisp greens, juicy veggies, and bursts of creamy and salty flavors topped with a bright, zesty vinaigrette.
• Customizable: If you love playing around with flavors or need to use up bits and pieces in your fridge, this salad is a flexible canvas.
• Full of Texture: Crunchy nuts and seeds, creamy feta or goat cheese, and buttery avocado keep things interesting from the first forkful to the last bite.
• Wow Factor: The presentation is stunning—make it for a crowd or just treat yourself! Everyone will want to know your secret.

Ingredients You’ll Need

Here’s what brings this salad to life! Each element has a purpose, so don’t be afraid to swap things around as needed.

• Organic Spinach: Forms the tender, nutrient-packed base. Baby kale or mixed greens work if you fancy a switch.
• Red or Green Cabbage: Shredded for a sweet crunch and beautiful color contrast. Adds staying power.
• Microgreens (or Alfalfa Sprouts): For a pop of flavor and an extra punch of vitamins.
• Frozen Peas (thawed): Little bursts of subtle sweetness and protein. Fresh peas work well, too.
• Cherry Tomatoes: Halved or quartered for juicy, tangy brightness. Any ripe tomato will do.
• Persian Cucumbers: Crisp, mild, and refreshing—use any small, thin-skinned cucumber you have.
• Radishes: Peppery and crunchy; they bring life and a touch of color.
• Pickled Red Onions or Thinly Sliced Raw Red Onion: For a pleasantly sharp, tangy kick. Pickled is best if you want less punch.
• Castelvetrano Green Olives: They’re buttery, mild, and extremely snackable—use your favorite green olive, but Castelvetrano is hard to beat.
• Avocado: Creamy and rich, balancing all the crisp veggies.
• Feta or Goat Cheese (crumbled): Adds a tangy, salty creaminess. Use what you like, or opt for dairy-free if needed.
• Roasted and Salted Pistachios: For an addictive crunch and a nutty hint of sweetness.
• Roasted Sunflower Seeds: More crunch! They’re nutty and toasty, plus great for added nutrition.
• Kosher Salt and Freshly Ground Black Pepper: Essential to pull all the flavors together—season to taste.

For the Lemon Basil Vinaigrette:

• Fresh Lemon Juice: The backbone of the vinaigrette, bright and citrusy.
• Olive Oil: Brings silkiness and body to the dressing.
• Garlic: Just one clove for a gentle bite.
• Dijon Mustard: Adds body plus just a touch of heat and depth.
• Honey or Sugar: Balances out the sharp lemon and mustard.
• Fresh Basil: Finely chopped for a burst of herbal, summery flavor.
• Salt and Pepper: To taste—it’s all about balance.

Note: You’ll want to make extra dressing—it’s fantastic on grilled veggies, or even drizzled over roasted chicken or fish.

Variations

• Protein Boost: Add grilled chicken, flaked salmon, chickpeas, or hard-boiled eggs for a heartier meal.
• Swap the Greens: Try arugula, baby kale, or butter lettuce for a new base.
• Make it Vegan: Skip the cheese or use a plant-based alternative, and swap honey for maple syrup or agave.
• Nut-Free: Omit the pistachios; roasted pumpkin seeds (pepitas) work beautifully.
• Add Fruit: Sliced strawberries, diced green apple, or segments of citrus can add delightful sweetness.
• Cheese Choices: Swap feta/goat cheese for shaved parmesan or blue cheese for a bigger flavor punch.

How to Make Everything Spring Green Salad

Step 1: Make the Lemon Basil Vinaigrette

Whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, honey (or sugar), chopped basil, salt, and pepper in a small bowl until the mixture is emulsified and slightly thickened. You can also toss everything into a high-speed blender for a creamier finish. Taste, then tweak the seasoning as you like.

Step 2: Prep the Base

Pile the spinach into a large mixing bowl. Drizzle about half of your vinaigrette over the greens and give them a gentle toss—coating the leaves evenly and building a flavorful base.

Step 3: Layer the Goodness

Move the spinach to your favorite serving platter (or leave it in the bowl for extra convenience). Arrange and layer the shredded cabbage, microgreens, peas, tomatoes, cucumbers, radishes, onions, olives, and avocado over the greens. There’s no need to fuss—just aim for a pleasing mix of colors and textures.

Step 4: Top and Finish

Sprinkle the crumbled feta or goat cheese, pistachios, and sunflower seeds over the top. Season everything with a bit more salt and cracked black pepper.

Step 5: Serve

Pass the remaining vinaigrette table-side, so everyone can drizzle on as much (or as little) as they like.

This is truly a salad where the more rustic, the better—don’t overthink the assembly!

this Recipe

Pro Tips for Making the Recipe

• For a perfect vinaigrette, whisk until you see a gentle cloudiness—it means the dressing has emulsified and won’t separate quickly.
• Always season the salad base before layering on your toppings. This ensures every bite is packed with flavor.
• If prepping ahead, keep the dressing and avocado separate until the last minute; the avocado will stay fresh, and the greens won’t get soggy.
• Thinly slicing your onions and radishes with a mandoline makes for lovely, delicate bites (just watch those fingers!).

How to Serve

This salad is a showstopper all on its own, but it’s also a fantastic team player.

• Standalone Lunch: Toss in a little extra cheese or avocado for a super-satisfying meal.
• Side Dish: Pairs beautifully with roasted chicken, grilled fish, or even a simple margherita pizza.
• Toasted Bread: Serve with crusty sourdough or garlic-rubbed crostini for a complete meal.
• Buffet Style: Lay everything out and let guests customize their own bowls—fun for casual gatherings and holiday spreads.

Make Ahead and Storage

Storing Leftovers

Transfer undressed salad to an airtight container and store in the fridge for up to 4-5 days. Keep the avocado separate and add fresh before serving for best results.

Freezing

Not recommended. Most fresh veggies and leafy greens lose their texture and appeal after freezing.

Reheating

No reheating required! If you forgot to separate the dressing, a quick toss before serving makes everything fresh again.

FAQs

Can I make the vinaigrette ahead of time?
Absolutely! The lemon basil vinaigrette can be made a day or two in advance. Just store it in a jar in the fridge and shake well before drizzling over your salad.

How do I keep the avocado from browning if meal prepping?
If prepping ahead, store sliced avocado in an airtight container, covering it tightly with plastic wrap or a splash of lemon juice. Add it to the salad right before serving to keep it fresh and vibrant.

What’s the best way to shred cabbage for this salad?
The quickest method is with a sharp chef’s knife; slice as thinly as possible. You can also use a food processor’s shredding blade for extra speed.

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice makes a big difference—it gives the vinaigrette the brightest, most refreshing flavor. Bottled juice can work in a pinch, but fresh is worth the squeeze here.

Final Thoughts

It’s hard not to fall in love with the Everything Spring Green Salad with Lemon Basil Vinaigrette. There’s just something so joyful about a bowl full of crispy, creamy, tangy flavors that lifts any meal. Whether you’re craving freshness, in need of vibrant color on your plate, or just want a dash of spring, this recipe has you covered. Gather your favorite greens—your taste buds (and your weeknight sanity) will thank you!

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