March 14, 2024

Spring Salad with Lemon Mint Vinaigrette

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, frisée, 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. 

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 it— 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 frisée 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
  tsp flaky sea salt
  tsp fresh ground pepper

Directions

1

To 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.

2

Add drained chickpeas to a small bowl and add juice of 1/2 lemon. Stir and set aside.

3

In 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.

4

Toast 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.

5

Add the greens to a large salad bowl. Add the frisée. 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

Spring Salad with Lemon Mint Vinaigrette

Category, , , DifficultyBeginnerYields1 Serving
Prep Time13 minsCook Time2 minsTotal Time15 mins

Ingredients

 5 oz mixed baby spring greens
 2 oz frisée 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
  tsp flaky sea salt
  tsp fresh ground pepper

Steps

1

To 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.

2

Add drained chickpeas to a small bowl and add juice of 1/2 lemon. Stir and set aside.

3

In 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.

4

Toast 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.

5

Add the greens to a large salad bowl. Add the frisée. 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.

Like what you had?

Share this post!

Tag @plate.43

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Still hungry?

Recent Recipes

Mango Shake

Mango Shake

Mango ShakeIngredients2 cups fresh or frozen mango chunks 1 banana ½ cup unsweetened almond milk ¾ cup unsweetened Greek yogurt ½ cup ice½ tsp good quality vanilla extract DirectionsAdd all ingredients to a high-powered blender and blend until...

Summer Strawberry Salad

Summer Strawberry Salad

Summer Strawberry SaladIngredients8 oz strawberries, hulled and quartered 5 oz arugula 5 oz spinach ⅓ cup silvered almonds, toasted 1 avocado, chopped 3 oz goat cheese, crumbled 1 cup quinoa, prepared to package directions (may also use farro or another whole...

Melon and Mozzarella Salad

Melon and Mozzarella Salad

Melon and Mozzarella SaladIngredients1 cantaloupe, halved and de-seeded 8 oz medium-sized (Ciliegine) Mozzarella balls 3 oz arugula 4 basil leaves4 mint leavesDressing 3 tbsp extra virgin olive oil 1 tbsp champagne vinegar (white wine vinegar can be substituted)...