Best Spring Salad
This best spring salad brings together fresh asparagus, creamy avocado, tangy goat cheese, and a zesty lemon-basil dressing for a vibrant, gluten-free side or light meal.
Ingredients
- 5 ounces spring green mix
- 1 head butter lettuce, roughly torn (may substitute spring greens or spinach)
- 1 pound thin asparagus, ends trimmed, sliced into 1-inch pieces
- 4 oz. sugar snap peas, trimmed and sliced into 1/2-inch pieces
- 1/2 cup frozen petite peas, thawed
- 4 radishes, trimmed and thinly sliced
- 2 green onions, thinly sliced
- 1 avocado, sliced or cubed
- 4 slices bacon, cooked and crumbled *Cook bacon on the stovetop or bake it in the oven for a mess-free option.
- 1/4 cup roasted salted sunflower seeds
- 1/4 cup sliced almonds
- 4 ounces goat cheese, torn into smaller pieces (may substitute feta)
- 1/3 cup packed fresh basil leaves, roughly chopped
- 3 tablespoons fresh lemon juice
- 1 green onion, roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or sugar
- 1/4 teaspoon each dried oregano, salt, and pepper
- 1/2 cup olive oil
Instructions
- Make the dressing: Combine lemon juice, green onion, basil, garlic, Dijon mustard, honey, oregano, salt, pepper, and olive oil in a blender. Blend until smooth, leaving a few basil flecks. Chill the dressing for at least 30 minutes or place in the freezer for a quick chill.
- Prepare the greens: In a large bowl, toss the spring mix and butter lettuce to create an even base. Set aside.
- Assemble the salad: Add asparagus, sugar snap peas, thawed peas, radishes, and green onions to the bowl of greens. Toss to combine.
- Top the salad: Before serving, add cubed avocado, crumbled bacon, sunflower seeds, sliced almonds, goat cheese, and basil.
- Serve: Drizzle with the chilled dressing and toss gently to evenly coat. For leftovers, keep the avocado, bacon, and dressing separate.