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–+ servings
Spring Green Salad topped with Lemon Basil Vinaigrette on a wooden table
Clara Whitley

Spring Green Salad with Lemon Basil Vinaigrette

A vibrant salad filled with fresh greens and drizzled with a zesty Lemon Basil Vinaigrette, perfect for celebrating the spirit of spring.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 cups Mixed Greens (baby spinach, arugula, or kale)
  • 1 Cucumber, thinly sliced
  • 6 Radishes, thinly sliced (or substitute with sliced bell pepper)
  • 1 cup Cherry Tomatoes, halved
  • 1 Avocado, diced
  • ½ cup Feta Cheese, crumbled (optional; can use vegan cheese for a plant-based version)
  • ¼ cup Toasted Pumpkin Seeds (or sunflower seeds for variety)
Lemon Basil Vinaigrette
  • ¼ cup Fresh Basil Leaves, chopped
  • 3 tablespoons Lemon Juice, freshly squeezed
  • ½ cup Olive Oil
  • 1 tablespoon Honey or Maple Syrup (optional)
  • Salt and Pepper, to taste

Method
 

Preparation of Vinaigrette
  1. In a bowl, whisk together the lemon juice, olive oil, chopped basil, and honey (if using) to create the vinaigrette.
Salad Assembly
  1. In a large salad bowl, layer the greens at the bottom.
  2. Add the sliced cucumber and radishes.
  3. Scatter the halved cherry tomatoes and diced avocado on top.
  4. Sprinkle the toasted pumpkin seeds and crumbled feta cheese over the salad.
  5. Drizzle the Lemon Basil Vinaigrette evenly over the salad or toss gently to combine.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 18gProtein: 6gFat: 23gSaturated Fat: 3gSodium: 200mgFiber: 5gSugar: 2g

Notes

This salad pairs well with grilled chicken, fish, or can be part of a brunch spread. Adjust the serving size based on your gathering's appetite.

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