Go Back

Spring Salad

A vibrant and crunchy salad that is easy to prepare, packed with fresh veggies and protein from almonds, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • ½ cup shredded carrots
  • ¼ cup red onion, thinly sliced
  • ¼ cup feta cheese, crumbled
  • ¼ cup toasted almonds toast in a dry pan
Dressing Ingredients
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash and dry the greens well.
  2. Slice all vegetables; halve the cherry tomatoes and slice the cucumber.
  3. Toast the almonds in a dry pan for a few minutes, then let them cool.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
Assembly
  1. Toss the greens and sliced vegetables in a large bowl.
  2. Add the crumbled feta and toasted almonds.
  3. Pour the dressing over the salad and gently toss.
  4. Serve fresh and enjoy!

Notes

Store leftovers in the fridge but be aware that the greens will wilt over time. For best flavor, keep dressing separate until ready to eat. Use seasonal veggies and consider swapping feta for goat cheese or adding fresh herbs.