Everything Spring Green Salad | Ambitious Kitchen

Hi spring. So nice of you that you finally arrive and warm my bones.

When you are from the Midwest, you know that there is a huge discrepancy when the calendar says it is officially spring when it actually warms up. For several years, it just goes from winter to summer for a week. This spring was absolutely beautiful. Yes, frosty days are detained, but we already see a lot of sun that makes me so excited for the summer.

I don’t know about you, but the only thing I really love for spring is all the fresh, seasonal production. In an attempt to help you eat seasonally, I decided I would share my beloved vegeta Spring lettuce With you. It is inspired by various trips to the local salad bar where I always spend Wayyy too much money. Someone else? Skip the bar at Whole Foods and load a plate with the best green salad in the world.

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Ingredients in this spring lettuce

We load the market salad of this farmer with all the color products you can find. It’s crispy, heartfelt and everything you need to have a satisfactory lunch. Here’s what you will have to do:

Spinach: The base of the salad is made with baby spinach, which blends perfectly with other vegetables.
Vegetables: This magnificent bowl is loaded with red cabbage, cherry tomatoes, Persian cucumber, radishes, black pepper, raw or marinated red onion, peas (my favorite) and creamy avocado.
MIX-INS: Add an extra aroma and texture with microvenous alfalfa sprouts, castevette olives, crushed feta cheese or goat cheese, roasted pistachi and Sunflower seedsS So good.
For the dressing: We throw everything along with my famous lemon vinaigrette on basil, which is made with fresh lemon juice, olive oilgarlic, Dijon mustarda little Darling Or sugar, basil leaves, salt and pepper.

Make this spring salad your own

The best part of this salad is how easy it is to customize with the products and mixtures you have on hand! Here’s what I can recommend:

Choose your base: If spinach is not your thing, do not hesitate to change it for arugula, cabbage or spring mix. If you use Kale, I recommend that you first massage it with vinaigrette to break it down.
Personalize your vegetables: You can really throw all kinds of vegetables that you have lurked in your fridge. I think the broken Brussels sprouts, finely chopped broccoli, Snap peas and grated kale would be great swaps.
Have fun with supplements: Feel free to become creative here! You can easily add or skip one of the suggested mixtures. Goat or Bleu cheese would be great for feta, and toasted almonds, nuts or pistachios would add a delicious crunchy to the place of sunflower seeds (if you prefer nuts in front of the seeds). You can also use pumpkin seeds to keep the salad without a nut.

Easier opportunities to dress

I love the light, sharp aroma that the lemon basil vinaigrette adds to the salad, but here are some d homemade salad dressings that would be well combined with this spring lettuce:

Are you looking to add a protein impetus?

It cannot be easier! Try to add:

You can even make extra lemon basil vinaigrette and use it to marinate your chicken before preparing it! Get our tips and baking tricks hereand skip it hereS

Storage and Nutrition Tips

This salad makes a lovely prepared dining lunch or a beautiful barbecue or sweat serving dish. I recommend preparing the salad, but leaving the dressing from it until you are ready to serve it so that the spinach does not become wet. You can store the salad in hermetic container In the refrigerator without the dressing for up to 4-5 days and store the dressing as well as up to one week in a containerS

More salad recipes to try

Get all my salad recipes here!

If you make this vegetarian spring green salad, be sure to leave a comment below to let me know how you like it. If you are on Instagram, be sure to click a picture and mark #ambiliouskitchen so I can check your creations! xo.

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All spring green salad with lemon basil vinaigrette

Preparation time 20 minutes

Time 20 minutes

Serve6 portions

Beautiful spring green salad, full of fresh seasonal products, seeds and creamy avocado, and thrown into the best lemon basil vinaigrette. Enjoy this gorgeous, aromatic spring salad as the main food, easy garnish or a recipe for a pot!

Ingredients

6 glasses organic spinach
½ Head red or green cabbage, grated
1 glass Microven (or alfalfa flakes)
¾ glass Frozen peas, thawed
1 glass Cherry tomatoes, half or quarter
2 Persian cucumbers, cut or roughly cut
3 radishes, trimmed and sliced or sliced
¼ glass Marinated red onion or very thinly sliced raw red onion
½ glass Used green olives Castelvetrano, half
1 medium ripe avocado, sliced or sliced
4 ounces crushed feta or crushed goat cheese
¼ glass Baked and Salted Pistachio
¼ glass Baked sunflower seeds
Beehive salt and freshly ground black pepper
For lemon basil vinaigrette:
¼ glass Lemon juice
¼ glass olive oil
1 garlic clove, mince
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
4 basil leaves, finely chopped
Freshly ground salt and pepper, to taste

Instructions

To make the lemon vinaigrette of the basil: Beat all the ingredients of the vinaigrette in a small bowl while combining well and emulsify. You can also mix everything together in a high -speed blender. Taste, add salt and pepper and adjust the spices if necessary.
Add the spinach to a large bowl and spread half of the dressing, throw lightly to cover. Add the salad to a plate (or leave in the large bowl), then arrange and place the other ingredients on the greens. Grish with salt and pepper. Serve with the remaining lemon basil vinaigrette to the side so that guests can break up if they wish.

Recipe notes

For storage: I recommend storing this salad without a dressing for up to 4-5 days. Dress the salad as soon as you are ready to eat it so that the spinach does not become wet.
Check out the full post of easy ways to customize this salad!