Spring brings an abundance of fresh produce, making it the perfect time to enjoy this Spring Salad with Lemon Mint Vinaigrette. Packed with wholesome ingredients like mixed greens, frisΓ©e, radishes, green peas, almonds, chickpeas, and feta, this salad celebrates the season's bounty.
The Lemon Mint Vinaigrette, which is definitely the star of the salad, adds a tangy and herbaceous flavor to the salad, perfectly complementing the crisp vegetables and greens. Feel free to add extra chopped mint leaves as a garnish if you love fresh mint in a salad as much as I do!
What makes this salad so great (aside from the vinaigrette, of course) is its versatility. It's a really great spring meal but also can work as a year-round favorite. Feel free to customize it further by adding seasonal vegetables like grilled asparagus, cherry tomatoes, or snap peas as well, for added flavor and nutrition.
For those with dietary restrictions, it's easy to make it dairy-free by omitting the feta cheese.
For an added protein boost, consider adding grilled chicken, fish, or tofu, even though it's filling on its own.Β
Whether you're hosting a springtime brunch or simply just craving a hearty, nutritious and satisfying meal, this Spring Salad with Lemon Mint Vinaigrette is sure to brighten your day and the taste buds. It's a really good one!
Drop a comment after you've made itβ really love hearing your thoughts and feedback! And if you're looking for more salad inspiration, be sure to check out the other delicious salad recipes on the website, including this Quinoa Beet Salad with Blue Cheese and Orange.
Happy cooking!
Ingredients
5 oz mixed baby spring greens
2 oz frisΓ©e greens
4 radishes, tops removed and sliced
1 can or box chickpeas, drained
½ cup green peas, fresh or frozen
¼ cup feta cheese, crumbled
¼ cup almonds, toasted
1 avocado, pitted and sliced
1 lemon (for chickpeas and vinaigrette)
Vinaigrette Dressing
2 tbsp champagne vinegar
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp honey
¼ cup extra virgin olive oil
1 clove garlic, minced or grated
6 mint leaves, chopped
⅛ tsp flaky sea salt
⅛ tsp fresh ground pepper
Directions
1To blanch peas, bring 2 cups of water to a boil in a medium pot. Add the peas, return to a boil and cook for 1 to 2 minutes. Transfer the peas to a large bowl of ice water. Drain well and pat dry.
2Add drained chickpeas to a small bowl and add juice of 1/2 lemon. Stir and set aside.
3In a small bowl, start building the vinaigrette. Add the vinegar, lemon juice, Dijon mustard, and honey to a bowl and whisk together. While whisking, slowly add in the olive oil. Add the garlic, a pinch of salt and ground pepper, and chopped mint leaves. Stir and set aside.
4Toast the almonds in a dry, heavy skillet over medium heat for 2 to 3 minutes, stirring occasionally, until they're golden brown. Remove from the heat. Chop coarsely once cooled.
5Add the greens to a large salad bowl. Add the frisΓ©e. Layer the peas, radishes, chickpeas, toasted almonds, and feta. Drizzle the mint vinaigrette over the salad mixture to taste and gently toss to coat. Top with the sliced avocado and serve immediately.
You may have dressing left over. Any unused vinaigrette may be stored in a glass jar refrigerated for up to a week.
Spring Salad with Lemon Mint Vinaigrette
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