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Fresh Pre-Spring Garden Salad

A light, crisp salad featuring fresh greens, crunchy vegetables, creamy avocado, and a bright lemon vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups baby spinach
  • 2 cups arugula
  • 1 cup cucumber thinly sliced
  • 1 cup radishes thinly sliced
  • 1 avocado sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh herbs parsley or dill
Lemon Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Wash and dry all greens thoroughly.
  2. Slice cucumber, radishes, and avocado.
  3. Combine greens, vegetables, feta, and herbs in a large bowl.
  4. Whisk together olive oil, lemon juice, mustard, honey, salt, and pepper.
  5. Drizzle dressing over salad and toss gently.
  6. Serve immediately for best freshness.

Notes

Use the freshest seasonal produce for best flavor.