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Spring Green Salad with Lemon Basil Vinaigrette

A vibrant salad bursting with fresh flavors and crunch, perfect for any meal or gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups mixed spring greens a variety of tender mixed greens
  • 1 medium cucumber thinly sliced
  • 4 medium radishes thinly sliced
  • 1 cup cherry tomatoes halved or whole
  • 1 medium avocado sliced, add last to prevent browning
  • 1/4 cup sunflower or pumpkin seeds for topping
Lemon Basil Vinaigrette
  • 1 medium lemon juiced
  • 1/4 cup olive oil extra virgin recommended
  • 1/4 cup fresh basil chopped
  • to taste salt
  • to taste black pepper

Method
 

Preparation
  1. In a large mixing bowl, combine spring greens, cucumber, radishes, and cherry tomatoes. Toss gently.
  2. For the Lemon Basil Vinaigrette, whisk together the lemon juice, olive oil, basil, salt, and pepper in a small bowl.
  3. Drizzle the vinaigrette over the salad and toss to combine.
  4. Top with sliced avocado and sprinkle with sunflower or pumpkin seeds just before serving.

Notes

Serve immediately for that crisp freshness. This salad pairs well with grilled chicken, fish, or any main course. Store any leftovers in the fridge for 1-2 days, keeping dressing separate for best quality.