If you are craving a vibrant, fresh, and utterly delightful dish that celebrates the brightness of spring, the Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe is your new best friend. This salad bursts with a stunning medley of textures and flavors—from tender leafy greens and crisp cabbage to tangy pickled onions and creamy avocado—all brought to life by a zesty, herbaceous lemon basil vinaigrette that ties everything together beautifully. It’s perfect for a light lunch, a colorful side, or even a centerpiece for your next gathering. Trust me, once you try this, it will be a staple in your recipe box!
Ingredients You’ll Need
The beauty of the Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe lies in its simplicity and freshness. Each ingredient plays a vital role: crunchy textures, bright pops of color, and layers of flavor that combine into a refreshing and satisfying salad.
- 6 cups organic spinach: The vibrant base that’s tender yet sturdy enough to hold all the toppings.
- ½ head red or green cabbage, shredded: Adds a crisp bite and a colorful contrast.
- 1 cup microgreens (or alfalfa sprouts): Delicate, earthy, and packed with nutrients.
- ¾ cup frozen peas, thawed: Sweet, tender bursts that surprise with every bite.
- 1 cup cherry tomatoes, halved or quartered: Juicy and slightly tart to balance the leafy greens.
- 2 Persian cucumbers, sliced or roughly chopped: Cool, crisp, and refreshingly light.
- 3 radishes, trimmed and chopped or sliced: Peppery snap giving an energizing crunch.
- ¼ cup pickled red onions OR very thinly sliced raw red onion: Adds tang and subtle bite with a pop of color.
- ½ cup pitted Castelvetrano green olives, halved: Briny and buttery, a Mediterranean treasure.
- 1 medium ripe avocado, sliced or chopped: Creamy texture that mellows the sharper flavors.
- 4 ounces crumbled feta or goat cheese: Salty and tangy richness to complement the freshness.
- ¼ cup roasted and salted pistachios: Nutty crunch with a hint of saltiness.
- ¼ cup roasted sunflower seeds: Earthy crunch that adds depth.
- Kosher salt and freshly ground black pepper: Essential seasonings to enhance every bite.
- For the lemon basil vinaigrette: Fresh lemon juice, olive oil, minced garlic, Dijon mustard, honey or sugar, finely chopped basil leaves, plus salt and pepper for perfect seasoning.
How to Make Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe
Step 1: Prepare the Lemon Basil Vinaigrette
Start by whisking together the fresh lemon juice, olive oil, minced garlic, Dijon mustard, honey, and finely chopped basil leaves in a small bowl. This vinaigrette is your flavor bomb—bright and herbaceous with a subtle sweetness and a silky texture. If you prefer, blend everything in a high-speed blender to get a perfectly emulsified dressing. Taste and adjust salt and pepper to your liking.
Step 2: Dress the Spinach
Place the 6 cups of organic spinach into a large bowl and drizzle half of the lemon basil vinaigrette over it. Toss gently to ensure every leaf is lightly coated. This step infuses the greens with flavor without making them soggy later on.
Step 3: Layer the Salad Ingredients
Transfer the dressed spinach to a large serving platter or leave it in the bowl if you prefer a rustic look. Now comes the fun part: layer the shredded cabbage, microgreens, peas, cherry tomatoes, Persian cucumbers, radishes, and pickled red onions on top in an artful array. This layering creates visual appeal and allows each ingredient’s unique texture and flavor to shine.
Step 4: Add the Final Touches
Scatter the Castelvetrano olives, ripe avocado slices, and crumbled feta or goat cheese across the top. Finish by sprinkling the roasted pistachios and sunflower seeds for a delightful crunch. Finally, season with kosher salt and freshly ground black pepper to taste. Serve the remaining lemon basil vinaigrette on the side so everyone can customize the amount.
How to Serve Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe
Garnishes
To elevate this salad even further, consider adding a few edible flowers like nasturtiums or violets for a gorgeous springtime touch. Fresh basil leaves or a sprinkle of crushed red pepper flakes can also add vibrant color and a little extra flavor kick. These thoughtful garnishes will wow your guests and make your salad look as good as it tastes.
Side Dishes
This Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe pairs beautifully with grilled chicken, seared salmon, or even a simple quiche for a complete meal. For vegetarian options, serve alongside herbed quinoa or a warm baguette with creamy hummus. The salad’s balance of bright and rich flavors perfectly complements many dishes, making it incredibly versatile.
Creative Ways to Present
Try serving this salad in individual glass jars or small bowls for picnics or potlucks—layering the ingredients keeps it fresh and colorful until it’s time to eat. Another lovely idea is to arrange the salad on a large wooden board for a family-style feast, allowing everyone to dig in and appreciate the variety of textures and colors. Presentation truly adds to the enjoyment.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad separately from the dressing in an airtight container in the refrigerator. The spinach and other greens will stay fresh and crisp for up to 4-5 days without getting soggy. Keep the lemon basil vinaigrette in a small jar or container and dress the salad only when you’re ready to eat it.
Freezing
This salad is best enjoyed fresh because freezing leafy greens and fresh vegetables can alter their texture dramatically. However, you can freeze the lemon basil vinaigrette in a small container or ice cube tray for up to a month, then thaw and use it to dress future salads or as a flavorful marinade.
Reheating
Since this is a fresh salad designed to be served cold, reheating is not recommended. If you prefer warm elements, you could reheat a protein side dish separately and pair it with a freshly tossed Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe to keep the flavors fresh and vibrant.
FAQs
Can I substitute any greens for spinach?
Absolutely! You can swap spinach for kale, arugula, or spring mix depending on your preference. Just keep in mind that sturdier greens might need a bit more dressing and some extra massage to soften.
What if I don’t have Castelvetrano olives?
No problem! Green olives like Manzanilla or even Kalamata olives can work just as well. They will add a slightly different flavor but keep the salty, briny element that balances the salad.
How long does the salad last once dressed?
Once dressed, it’s best to eat the salad within a few hours to enjoy the freshness and crispness. Dressing ahead can make the greens soggy, so keep the vinaigrette separate if you plan to prepare in advance.
Can I make the lemon basil vinaigrette without mustard?
Yes, though Dijon mustard helps with emulsifying the dressing and adds a lovely tang. If you don’t have mustard, try adding a small amount of mayo, or simply whisk the ingredients very well and adjust the acidity to taste.
Is this salad suitable for vegans?
To make it vegan-friendly, just skip the cheese or use a plant-based cheese alternative. The rest of the ingredients and the lemon basil vinaigrette are naturally vegan and bursting with flavor.
Final Thoughts
There is something magical about the Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe that transforms simple ingredients into a feast for the senses. It’s fresh, flavorful, and wonderfully versatile, making it an essential recipe to keep on hand for those bright spring days or any time you want to brighten your plate. So grab those greens and whip up this vibrant salad—it’s bound to become a favorite you’ll reach for again and again!
Print
Everything Spring Green Salad with Lemon Basil Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A vibrant and refreshing Everything Spring Green Salad featuring a medley of fresh greens, crisp vegetables, and tangy pickled onions, all tossed with a zesty lemon basil vinaigrette. Perfect for a light lunch or a healthy side dish, this salad combines textures and flavors from creamy avocado, salty feta, crunchy pistachios, and sunflower seeds for a delightful springtime meal.
Ingredients
Salad Ingredients
- 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 crumbled goat cheese
- ¼ cup roasted and salted pistachios
- ¼ cup roasted sunflower seeds
- Kosher salt and freshly ground black pepper, to taste
Lemon Basil Vinaigrette
- 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
Instructions
- Prepare the Lemon Basil Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, honey or sugar, and finely chopped basil leaves until the ingredients are well combined and the vinaigrette is emulsified. Alternatively, blend all these ingredients in a high-speed blender until smooth. Taste and season with freshly ground salt and black pepper as needed.
- Toss Spinach with Dressing: Place the organic spinach in a large bowl and drizzle with half of the prepared vinaigrette. Gently toss the spinach until evenly coated with the dressing.
- Assemble the Salad: Transfer the dressed spinach to a serving platter or leave it in the large bowl. Arrange and layer the shredded cabbage, microgreens or alfalfa sprouts, thawed peas, cherry tomatoes, cucumbers, radishes, pickled red onions (or raw onions), green olives, avocado slices, crumbled feta or goat cheese on top of the greens.
- Add Nuts and Seasoning: Sprinkle the roasted and salted pistachios and roasted sunflower seeds evenly over the salad. Garnish with kosher salt and freshly ground black pepper to taste.
- Serve: Serve the salad immediately with the remaining lemon basil vinaigrette on the side so guests can add more if desired.
Notes
- Store the salad ingredients separately from the dressing for up to 4-5 days to keep the spinach fresh and prevent sogginess.
- Dress the salad just before serving to maintain crisp textures.
- Customize your salad by swapping in different fresh greens, nuts, or cheeses based on preference or seasonality.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
