Ah, spring! The season that brings a burst of colors to our gardens and our plates. Whenever I think about spring, I’m reminded of fresh blooms and the taste of vibrant, crisp vegetables. One of my absolute favorite ways to celebrate this season is with a refreshing Spring Vegetable Salad. This dish is like a lovely bouquet of greens, packed with delicious flavors and a delightful crunch that makes you want to dig in!
I’ve got fond memories tied to this recipe. I remember hosting my first garden party, feeling the sun on my face and the gentle breeze nudging the newly unfurled leaves. I made this salad, tossed it together so effortlessly, and it was met with cheers from my friends. We sat on the patio, plates filled with this colorful creation, and I swear, it was the highlight of the day! So, let’s get our forks ready and dive into making this fresh and vibrant salad!
What’s in Spring Vegetable Salad?
**Mixed Greens:** The base of our salad, these provide a lovely peppery flavor and a nutritious punch. I love using a mix of arugula and spinach for varying textures.
**Sugar Snap Peas:** These sweet and crunchy gems are perfect for adding an extra snap to our dish. The freshest you can find will really shine in this salad.
**English Peas:** Either fresh or frozen work here! They bring a burst of sweetness that’s simply irresistible. I often use frozen peas because they’re so convenient.
**Radishes:** Thinly sliced, they add a wonderful zing and a pop of color. Plus, they’re super low in calories!
**Green Onions:** These lend a milder onion flavor that complements the other ingredients beautifully. I could eat a handful of these!
**Fresh Mint:** Oh, the mint! It adds a refreshing twist that screams spring! You can’t go wrong with a few sprigs.
**Toasted Almonds:** These crunchy bits add a great texture and depth of flavor. Just make sure to watch them while toasting so they don’t burn—trust me, burnt almonds aren’t fun.
**Feta Cheese:** This is entirely optional, but I highly recommend it if you love a little creaminess and tang in your salads.
**Salt and Pepper:** Simple seasonings, but they’re essential to bring out the flavors in our salad!
**Olive Oil and Lemon Juice:** These two are our dressing duo! They’ll brighten everything up and tie all the flavors together nicely.
Is Spring Vegetable Salad Good for You?
Absolutely! This salad is packed with nutrients and is low in calories, making it a guilt-free addition to your table.
**Mixed Greens:** These are rich in vitamins A, C, and K. They support eye health and are great for your skin!
**Sugar Snap Peas:** They offer a good source of fiber and protein, helping to keep you fuller longer.
**English Peas:** Also a good source of protein, fiber, and vitamins. Plus, they help maintain healthy cholesterol levels!
**Radishes:** They are filled with antioxidants and provide great hydration. Hello, fresh breath!
**Green Onions:** Packed with nutrients, they are great for digestion and contain anti-inflammatory properties.
**Fresh Mint:** Not only does it taste wonderful, but mint also aids digestion and adds a refreshing kiss to our dish.
**Toasted Almonds:** Almonds are heart-healthy and loaded with vitamin E, making them a nutritious way to crunch it up a notch!
This salad is mostly comprised of fresh, whole ingredients—making it an excellent choice for a light lunch or side dish. Just keep in mind, if you are using feta, the additional sodium might be something to monitor if you’re on a low-sodium diet.
Ingredients List
– 4 cups mixed greens (such as arugula and spinach)
– 1 cup sugar snap peas, trimmed and halved
– 1 cup English peas (fresh or frozen), thawed
– 1 cup radishes, thinly sliced
– 1/2 cup green onions, sliced
– 1/4 cup fresh mint leaves, chopped
– 1/4 cup sliced almonds, toasted
– 1/4 cup feta cheese, crumbled (optional)
– Salt and pepper to taste
– Olive oil and lemon juice for dressing
This recipe serves about 4 people, making it perfect for a light family meal or a lovely side at your next gathering!
How to Make Spring Vegetable Salad?
1. In a large bowl, combine the mixed greens, sugar snap peas, English peas, radishes, green onions, and mint.
2. Gently toss the salad to mix the ingredients evenly. This is where you start to see all the beautiful colors!
3. In a small bowl, whisk together olive oil and lemon juice to create a simple dressing. I usually start with about 3 tablespoons of olive oil to 1 tablespoon of lemon juice, but feel free to adjust based on your taste preference!
4. Drizzle the dressing over the salad and toss gently to coat all the vegetables without bruising them.
5. Sprinkle the toasted almonds and feta cheese (if using) over the top of the salad—talk about a crunch factor!
6. Season with salt and pepper to taste.
7. Serve immediately, or chill it in the fridge for about 15 minutes to let the flavors meld together. Trust me, it’s worth the wait!
A Little Extra Love for Your Salad
– ***Customization At Its Best:*** Feel free to toss in other seasonal veggies like cucumbers or bell peppers, depending on what you have on hand!
– ***Flavor Boost:*** A sprinkle of lemon zest in the dressing can really amp up that citrus kick!
– ***Perfect Pairing:*** Serve this salad alongside grilled chicken or fish for a fulfilling meal, or enjoy it solo for a light lunch.
This Spring Vegetable Salad is a delightful way to usher in the warmer days ahead. I can’t wait for you to try it! Grab those fresh veggies and whip it up—it might just become your new go-to dish! If you do make it, I’d love to hear how it turns out. Happy cooking!
