Spring is such a wonderful time of year. The days are getting longer, the sun brings warmth, and there’s a burst of color everywhere we look. Speaking of color, let me share with you one of my absolute favorite recipes that perfectly encapsulates the freshness of spring: the Spring Vegetable Salad! This salad isn’t just a side dish; it’s a celebration of the season. I can remember enjoying this salad at family gatherings, where everyone fought for the last bite. It’s healthy, vibrant, and oh-so-delicious. Plus, it’s a fantastic way to showcase the beautiful vegetables that are in season right now.
This salad is incredibly versatile, perfect for a light lunch or as a side dish for dinner. The crunch of the vegetables, the creaminess of the avocado, and the zing of the dressing make it a real crowd-pleaser. And trust me, your friends and family will think you’re a culinary wizard for whipping this up!
What’s in Spring Vegetable Salad?
Mixed Salad Greens: A combination of romaine, arugula, and spinach creates a fresh and crisp base. I love using different greens for texture and flavor.
Asparagus: This springtime favorite is blanched to maintain its bright green color and tenderness. Just a couple of minutes in boiling water, and they’re perfect!
Sugar Snap Peas: These sweet little peas add a delightful crunch and are a personal favorite of mine. They’re so fun to munch on!
Radishes: Thinly sliced for a refreshing bite, radishes add that peppery flavor that complements the other ingredients beautifully.
Fresh Mint and Parsley: A burst of freshness! These herbs elevate the flavor and make the salad taste like spring.
Sliced Almonds: Toasted for that extra crunch, they bring a nutty flavor that rounds everything out.
Avocado: Creamy and dreamy, avocado adds a rich texture that’s just heavenly.
Greek Yogurt or Sour Cream: This is the base of our dressing. I prefer Greek yogurt for added creaminess and protein!
Olive Oil and Lemon Juice: These are the magic ingredients that tie all the flavors together. Their bright taste adds depth to the salad.
Salt and Pepper: Simple and classic, these seasonings enhance all the flavors.
Is Spring Vegetable Salad Good for You?
Absolutely! This salad is packed with nutrients, making it a fantastic choice for a light, healthy meal.
Mixed Salad Greens: Loaded with vitamins A, C, and K, these greens boost your immune system and support digestive health.
Asparagus: This lovely vegetable is high in fiber and low in calories. It’s also a great source of antioxidants.
Sugar Snap Peas: Rich in vitamin C, these crunchy gems are great for skin health and boosting your energy.
Radishes: These little beauties help detox the liver and promote healthy digestion.
Avocado: A great source of healthy fats, avocados are well-known for promoting heart health and keeping you full longer.
However, while this salad is a nutritious choice, remember to balance your plate with a variety of foods. If you’re watching your fat intake, keep an eye on the avocados and almonds.
Ingredients
– 4 cups mixed salad greens (such as romaine, arugula, and spinach)
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 1 cup sugar snap peas, trimmed and halved
– 1 cup radishes, thinly sliced
– 1/2 cup fresh mint leaves, chopped
– 1/2 cup fresh parsley, chopped
– 1/4 cup sliced almonds, toasted
– 1 avocado, sliced
– 1/2 cup green onions, sliced
– 1/2 cup Greek yogurt or sour cream
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
This recipe serves about 4 people, making it perfect for a small gathering or a lovely family dinner.
How to Make Spring Vegetable Salad?
1. Begin by preparing the salad dressing. In a small bowl, whisk together the Greek yogurt (or sour cream), olive oil, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste and set aside.
2. In a pot of boiling salted water, blanch the asparagus pieces for about 2-3 minutes until bright green and tender-crisp. Remove the asparagus and transfer it to an ice bath to stop the cooking process. Drain well.
3. In a large salad bowl, combine the mixed salad greens, blanched asparagus, sugar snap peas, sliced radishes, chopped mint, parsley, and green onions.
4. Gently toss the salad to combine all the ingredients evenly.
5. Drizzle the prepared dressing over the salad and toss gently to coat the salad evenly in the dressing.
6. Top the salad with sliced avocado and sprinkle the toasted almonds over the top for added crunch.
7. Serve immediately. Enjoy your fresh and vibrant Spring Vegetable Salad!
Spring Clean Up with Extra Tips!
– For a fun twist, feel free to mix in other seasonal vegetables like bell peppers or carrots.
– If you’re not a fan of Greek yogurt, sour cream or a vinaigrette create a lighter dressing alternative.
– This salad can be made ahead of time; just keep the dressing separate until you’re ready to serve.
I hope you give this Spring Vegetable Salad a try! It’s a vibrant, healthy dish that’s made with love and perfect for sharing with your loved ones. Whether you’re hosting a brunch, picnicking in the park, or just enjoying a quiet evening at home, this salad has your back. Let me know how it turns out or if you’ve added your own twist—I always love hearing from you! Happy cooking!
