Make a fresh salad with the freshest spring produce from the
farmers' market. A spring salad is the ideal weeknight meal or accompaniment to
larger celebrations such as Easter.
What Is Spring Salad?
A spring salad is a green salad mix made up of seasonal
produce served on a bed of tender baby lettuces. A spring salad mix is
frequently made up of baby arugula and baby spinach greens. To make a spring
salad, toss the ingredients with a vinegar or lemon juice vinaigrette. A spring
salad can be served as a side dish or as a main course by adding grains or
protein.
Popular Ingredients for Spring Salads
A spring salad, unlike a Caesar salad, has no official
ingredient list, so you can mix and match as you please. A light spring salad
can include a variety of vegetables, fruits, grains, and cheese:
1. Cheese: To add creaminess and saltiness to a spring
salad, add mild cheese. Feta, goat cheese, Parmesan, and mozzarella are all
popular cheeses.
2. Fruits: Cucumber, cherry tomatoes, blueberries, and sweet
strawberries are all popular in-season fruits for spring salads.
3. Grains: Another great way to bulk up a spring salad is
with homemade croutons or legumes like chickpeas, beans, and lentils. To add
protein and flavor, sprinkle with roasted nuts such as pecans or walnuts.
4. Greens: A spring salad's foundation is made up of a
variety of tender greens, including arugula, baby spinach, and crunchy romaine
lettuce. For a variety of colors and textures, you can purchase a spring greens
mix. Mesclun, or spring mix, is a blend of young salad greens.
5. Herbs: To add flavor and texture to a spring salad,
garnish it with fresh herbs like basil, cilantro, mint, and chives.
6. Vegetables: Avocados, crunchy radishes, asparagus, green
beans, red onions, zucchini, sugar snap peas, and marinated artichokes are some
of the vegetables that are popular in spring salads.
The Ingredients
For the lemon vinaigrette:
1 garlic clove, finely grated
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon honey or maple syrup
3 tablespoons extra-virgin olive oil
¼ teaspoon sea salt, plus more to taste
Freshly cracked black pepper, to taste
For the salad:
1 small bunch of asparagus, trimmed and cut into 1-inch
pieces
2 radishes, thinly sliced
1 cup snap peas, trimmed and halved lengthwise
5 ounces mixed greens, such as baby spinach, arugula, and
butter lettuce
½ avocado, peeled, pitted, and diced
1 packed cup fresh herb leaves like basil, mint, and
cilantro
½ cup crumbled feta or goat cheese
¼ cup toasted pecans
2 tablespoons thinly sliced chives
1- Bring a medium pot of salted water to a boil and set up a
medium bowl of ice water.
2- Once the water is boiling, blanch the asparagus until it
is bright green and tender, about 1 minute.
3- Immediately transfer the asparagus to the prepared bowl
of ice water to cool. Drain the asparagus and pat dry with paper towels.
4- Whisk together the vinaigrette ingredients, then season
to taste with salt and pepper.
5- In a medium bowl, toss asparagus, radishes, and snap peas
with half the lemon dressing.
6- Spread the salad greens on a serving platter, then top
with the asparagus salad mixture, avocado, herbs, feta cheese, and pecans.
7- Drizzle the salad with the remaining vinaigrette and
garnish with chives. Serve immediately.
