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top view of spring salad recipe in a bowl with lemon basil vinaigrette
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Spring Greens Salad

This spring salad is a light, bright, celebration of the season and a showstopping addition to any meal, potluck or holiday! It boasts vibrant lemon basil vinaigrette dousing crisp-tender asparagus (that doesn't need ANY blanching), snap peas, creamy avocados, zingy radishes, salty bacon, and tangy goat cheese. This salad recipe is quick, easy, fresh, make ahead friendly and endlessly adaptable (see variations in post)!
Course Side Dish
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8 servings

Ingredients

Spring SALAD:

  • 5 ounces spring green mix
  • 1 head butter lettuce, roughly torn (may sup spring salad, spinach, etc.)
  • 1 pound thin asparagus, ends trimmed, sliced into 1-inch pieces
  • 4 oz. sugar snap peas, trimmed, sliced into 1/2-inch pieces
  • 1/2 cup frozen PETITE peas, thawed
  • 4 radishes, trimmed and thinly sliced
  • 2 green onions, thinly sliced
  • 1 avocado, sliced or cubed
  • 4 slices bacon, cooked and crumbled*
  • 1/4 cup roasted salted sunflower seeds
  • 1/4 cup sliced almonds
  • 4 ounces goat cheese, torn into smaller pieces (may sub feta)

lemon basil vinaigrette:

  • 1/3 cup packed fresh basil leaves, roughly chopped
  • 3 tablespoons fresh lemon juice
  • 1 green onion, roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or sugar
  • 1/4 tsp EACH dried oregano, salt, pepper
  • 1/2 cup olive oil

Instructions

  • Make Dressing: Combine the dressing ingredients in a high powered blender and blend until smooth (expect some basil pieces), scraping down the sides as needed. Chill until ready to serve (if serving immediately, place dressing in the freezer for up to 30 minutes). After dressing has chilled, adjust to taste with lemon/honey/salt/pepper as desired.
  • Mix greens: Combine the spring salad mix and butter lettuce leaves in a large bowl; toss to combine.

TO SERVE

  • If you don’t expect or want leftovers: Add all the salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine.
  • If you expect leftovers: Add all salad ingredients to a large bowl except the avocado slices and bacon. Let individuals dress their own salads with avocado, bacon and vinaigrette.
  • Create a salad bar: Line the salad ingredients in separate bowls and let guests assemble their own salads.

Video

Notes

*Cook the bacon on the stovetop chopped or in slices, or I love oven bacon because it's hand's off, easy and doesn't make a mess! Click for the recipe.
 

Prep Ahead

The ingredients for this spring mix salad recipe can be prepped ahead of time and kept separate until ready to toss for optimal texture:
  • Keep ingredients in bags: Place the lettuce in a large salad bowl. Seal the rest of the ingredients in separate bags (add a paper towel to vegetables) and place them on top of the lettuce. Cover the whole bowl with foil and refrigerate.
  • Timing: The vegetables can be prepared up to 48 hours ahead of time. The cheese can be crumbled up to 72 hours in advance. The dressing can be made 5 days in advance and stored in an airtight container in the refrigerator. The bacon can be cooked and chopped up to 72 hours in advance. Store bacon in the fridge, noting it will become less crispy the longer it's stored.