Bright Spring Salad Greens (Print View)
Fresh spring greens with radishes, asparagus, and tangy citrus dressing.
# What You'll Need:
→ Vegetables
01 - 3.5 oz baby spinach
02 - 3.5 oz mixed salad greens (arugula, lamb's lettuce)
03 - 8 radishes, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 5.3 oz asparagus tips, blanched
06 - 3.5 oz fresh peas, shelled or thawed frozen peas
07 - 1 small carrot, shaved into ribbons
→ Toppings
08 - 1.8 oz feta cheese, crumbled
09 - 2 tbsp toasted sunflower seeds
10 - 2 tbsp fresh chives or dill, finely chopped
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tsp honey
14 - 1 tsp Dijon mustard
15 - Salt and freshly ground black pepper to taste
# How to Make:
01 - Blanche the asparagus tips and peas in simmering salted water for 2 minutes. Drain and rinse under cold water to cool quickly.
02 - In a large salad bowl, combine baby spinach, greens, radishes, cucumber, blanched asparagus, peas, and carrot ribbons.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Top with crumbled feta, sunflower seeds, and chopped herbs.
06 - Serve immediately and enjoy the flavors of spring!
# Expert Suggestions:
01 -
- Its like eating a garden in its best moment, when every vegetable tastes like it was picked minutes ago
- The dressing hits that perfect balance between tangy and sweet, making you want to lick the bowl
02 -
- Dress the salad right before serving, otherwise the greens will start to wilt and lose their gorgeous crisp texture
- The blanched vegetables need that ice bath or cold rinse immediately, or they keep cooking and turn sad and gray
03 -
- Use a vegetable peeler to shave the carrot into thin ribbons instead of grating it, which gives you elegant curls that look restaurant-quality
- Toasting the sunflower seeds in a dry pan for 2-3 minutes makes them exponentially more flavorful