I can’t get enough of this stunning spring green salad, packed with crisp seasonal veggies, creamy avocado, crunchy seeds, and the brightest lemon basil vinaigrette. It’s fresh, gorgeous, and the kind of salad that steals the show at any meal.

Jump to Recipe

I’m ridiculously into this Everything Spring Green Salad because it tastes like spring finally got its act together. I love how every bite is crisp, bright, a little creamy, and totally fresh without feeling like sad desk-lunch territory.

The avocado makes it rich enough that I can happily call it a meal, and the lemon basil vinaigrette brings that sharp, herby punch I crave when everything starts turning green outside. And yes, I’m obsessed with the crunch, the color, the whole big-bowl situation.

But mostly, I adore how it feels light, loaded, and actually exciting. Fresh, punchy, and very repeatable.

Ingredients

Print Recipe (No Advertisments)

Spring greens make the base soft, leafy, and honestly pretty without trying.
Spinach adds extra green power, so it actually feels healthy.
Arugula brings that peppery bite that keeps things from tasting boring.
Snap peas give the best sweet crunch.
You’ll notice them.
Cucumber keeps it cool, crisp, and super fresh.
Radishes add a little zing and a pretty pop of color.
Asparagus tips make it feel like peak spring in a bowl.
Fresh peas are sweet, tender, and kind of underrated.
Avocado makes everything creamy without needing a heavy dressing.
Pepitas and sunflower seeds bring crunch, texture, and snacky energy.
Feta or goat cheese adds tangy richness, if you’re into it.
Basically, the lemon basil vinaigrette ties everything together bright and clean.
Plus, everything seasoning gives it that salty, bagel-shop finish.

Ingredient Quantities

6 cups mixed spring greens (baby lettuces, mâche, baby kale)

2 cups baby spinach

1 cup arugula

1 cup snap peas, trimmed and halved

1 cup English cucumber, thinly sliced

8 radishes, thinly sliced

1 cup blanched asparagus tips, cut into 1 inch pieces

1 cup fresh peas (or thawed frozen peas)

3 green onions, thinly sliced

1 ripe avocado, diced

1/3 cup shelled pumpkin seeds (pepitas)

1/3 cup sunflower seeds, toasted

1/4 cup fresh basil leaves, thinly sliced

2 tablespoons fresh mint, chopped (optional)

1/2 cup crumbled feta or goat cheese (optional)

1 teaspoon everything bagel seasoning or flaky sea salt for sprinkling (optional)

For the lemon basil vinaigrette: 1/3 cup extra virgin olive oil

For the lemon basil vinaigrette: 3 tablespoons fresh lemon juice

For the lemon basil vinaigrette: 2 tablespoons chopped fresh basil

For the lemon basil vinaigrette: 1 teaspoon Dijon mustard

For the lemon basil vinaigrette: 1 teaspoon honey or maple syrup

For the lemon basil vinaigrette: 1 small garlic clove, minced

For the lemon basil vinaigrette: Salt and freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Prepare vegetables: trim and halve snap peas, thinly slice cucumber and radishes, cut blanched asparagus into 1 inch pieces if not already blanched, thinly slice green onions, and chop mint and basil for garnishing if using.

2. Blanch asparagus tips quickly in boiling salted water for 1 minute, then plunge into ice water to stop cooking; drain well. If using frozen peas, thaw under cold running water and drain.

3. Toast sunflower seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned; remove and cool.

4. Make the lemon basil vinaigrette: whisk together extra virgin olive oil, fresh lemon juice, chopped fresh basil, Dijon mustard, honey or maple syrup, minced garlic, and salt and freshly ground black pepper to taste; adjust seasoning.

5. In a large salad bowl gently toss mixed spring greens, baby spinach, and arugula to combine.

6. Add snap peas, cucumber, radishes, blanched asparagus, fresh peas, and green onions to the greens and toss lightly to distribute.

7. Fold in diced avocado, thinly sliced basil, and chopped mint if using, taking care not to overly mash the avocado.

8. Drizzle desired amount of lemon basil vinaigrette over the salad and toss gently until everything is evenly coated.

9. Sprinkle with shelled pumpkin seeds, toasted sunflower seeds, crumbled feta or goat cheese if using, and finish with a light sprinkle of everything bagel seasoning or flaky sea salt. Serve immediately.

Equipment Needed

1. Large salad bowl
2. Cutting board
3. Chef’s knife
4. Paring knife
5. Medium saucepan (for blanching) and a slotted spoon or spider
6. Large bowl for ice bath and a colander or sieve to drain
7. Small skillet (for toasting seeds)
8. Small bowl and whisk or jar with lid for the lemon basil vinaigrette

FAQ

Can I make this salad ahead of time? Yes. Keep the greens and delicate ingredients chilled and separate from the dressing and seeds. Store dressing in a jar and seeds in an airtight container. Assemble and toss just before serving to keep textures crisp.

How do I blanch asparagus quickly? Boil asparagus pieces for 1 to 2 minutes until bright green and just tender, then plunge into ice water to stop cooking. Drain well before adding to the salad.

What can I substitute for pumpkin and sunflower seeds? Try toasted chopped almonds, pistachios, or pepitas for similar crunch and flavor. Use the same amount as listed for seeds.

Can I make the vinaigrette without honey? Yes. Use maple syrup or a pinch of sugar for sweetness, or omit sweetener entirely if you prefer a more tart vinaigrette.

How do I keep avocado from browning in the salad? Toss diced avocado with a little lemon juice before adding to the salad, and add it just before serving. Choosing a perfectly ripe but firm avocado also helps.

Is this salad suitable for vegetarians and gluten free diets? Yes. Use vegan cheese or omit the cheese to make it vegan. All ingredients are naturally gluten free, but check any packaged seasonings for cross contact if you need strict gluten free assurance.

Everything Spring Green Salad Recipe Substitutions and Variations

Mixed spring greens:
- Baby spinach and romaine blend for more structure
- Butter lettuce for a tender, mild base
- Escarole or frisée for a slightly bitter, textural contrast
- Kale massage finely chopped for extra sturdiness and nutrition
Snap peas:
- Sugar snap peas for a sweeter, crunchier bite
- Snow peas sliced thinly for a delicate crunch
- Blanched sugar peas or sliced green beans if peas are unavailable
Avocado:
- Sliced ripe mango for a sweet, creamy contrast
- Creamy goat cheese dollops for richness without the fat of avocado
- Steamed edamame for a protein-rich, slightly firm alternative
- Hummus dollops to add creaminess and savory flavor
Feta or goat cheese:
- Ricotta salata for a milder, salty crumble
- Shaved Parmesan for a nutty, savory note
- Nutritional yeast or crumbled tofu for a vegan option
- Fresh mozzarella pearls for a milder, creamier texture

Pro Tips

1. Prep and chill ahead: wash and dry all greens and veggies, then keep them loosely wrapped in a paper towel inside a container in the fridge. Cold, crisp leaves and firm veggies make the salad feel fresher when you toss and serve.

2. Protect the avocado: toss the diced avocado in a little lemon vinaigrette or a squeeze of lemon juice before folding it into the salad. That light coating slows browning and helps the avocado blend into the mix without getting mashed.

3. Layer textures for contrast: reserve half the seeds and some herbs to sprinkle on top at the end. Toasted sunflower seeds add crunch, pumpkin seeds bring a bite, and fresh basil or mint on top gives bright pops of flavor and aroma.

4. Dress at the last minute and taste as you go: add just a portion of the vinaigrette, toss gently, then taste. You can always add more, but you cannot take it away. This keeps the salad lively and prevents wilted greens or overpowered flavors.

Everything Spring Green Salad Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

417

kcal

Equipment: 1. Large salad bowl
2. Cutting board
3. Chef’s knife
4. Paring knife
5. Medium saucepan (for blanching) and a slotted spoon or spider
6. Large bowl for ice bath and a colander or sieve to drain
7. Small skillet (for toasting seeds)
8. Small bowl and whisk or jar with lid for the lemon basil vinaigrette

Ingredients

6 cups mixed spring greens (baby lettuces, mâche, baby kale)
2 cups baby spinach
1 cup arugula
1 cup snap peas, trimmed and halved
1 cup English cucumber, thinly sliced
8 radishes, thinly sliced
1 cup blanched asparagus tips, cut into 1 inch pieces
1 cup fresh peas (or thawed frozen peas)
3 green onions, thinly sliced
1 ripe avocado, diced
1/3 cup shelled pumpkin seeds (pepitas)
1/3 cup sunflower seeds, toasted
1/4 cup fresh basil leaves, thinly sliced
2 tablespoons fresh mint, chopped (optional)
1/2 cup crumbled feta or goat cheese (optional)
1 teaspoon everything bagel seasoning or flaky sea salt for sprinkling (optional)
For the lemon basil vinaigrette: 1/3 cup extra virgin olive oil
For the lemon basil vinaigrette: 3 tablespoons fresh lemon juice
For the lemon basil vinaigrette: 2 tablespoons chopped fresh basil
For the lemon basil vinaigrette: 1 teaspoon Dijon mustard
For the lemon basil vinaigrette: 1 teaspoon honey or maple syrup
For the lemon basil vinaigrette: 1 small garlic clove, minced
For the lemon basil vinaigrette: Salt and freshly ground black pepper to taste

Directions

Prepare vegetables: trim and halve snap peas, thinly slice cucumber and radishes, cut blanched asparagus into 1 inch pieces if not already blanched, thinly slice green onions, and chop mint and basil for garnishing if using.
Blanch asparagus tips quickly in boiling salted water for 1 minute, then plunge into ice water to stop cooking; drain well. If using frozen peas, thaw under cold running water and drain.
Toast sunflower seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned; remove and cool.
Make the lemon basil vinaigrette: whisk together extra virgin olive oil, fresh lemon juice, chopped fresh basil, Dijon mustard, honey or maple syrup, minced garlic, and salt and freshly ground black pepper to taste; adjust seasoning.
In a large salad bowl gently toss mixed spring greens, baby spinach, and arugula to combine.
Add snap peas, cucumber, radishes, blanched asparagus, fresh peas, and green onions to the greens and toss lightly to distribute.
Fold in diced avocado, thinly sliced basil, and chopped mint if using, taking care not to overly mash the avocado.
Drizzle desired amount of lemon basil vinaigrette over the salad and toss gently until everything is evenly coated.
Sprinkle with shelled pumpkin seeds, toasted sunflower seeds, crumbled feta or goat cheese if using, and finish with a light sprinkle of everything bagel seasoning or flaky sea salt. Serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.