Spring Salad Recipe (Bright and Fresh!)

For the Spring Salad:

• Asparagus – Tender, crisp, and slightly grassy in flavor, a perfect spring vegetable.
• Peas – Sweet and vibrant, adding a pop of color and freshness.
• Spring Greens Mix – A blend of tender, delicate greens that provide a fresh, mild base, or salad greens of your choice.
• Baby Butter Lettuce – Soft, buttery leaves that complement the crunchier ingredients.
• Radishes – Peppery and crisp, adding a subtle spice and beautiful color contrast.
• Goat Cheese – Creamy, tangy, and slightly crumbly, balancing the salad with a rich texture.
• Avocado – Buttery and smooth, bringing a creamy contrast to the crisp vegetables.
• Roasted Pistachios – Nutty and crunchy, enhancing the salad with depth and texture.
• Fresh Basil – Sweet and aromatic, adding a bright herbal touch.
• Fresh Mint – Cool and refreshing, elevating the overall freshness.
• Hard-Boiled Eggs (Optional) – Rich and satisfying, a protein-packed addition.
• Sea Salt & Freshly Ground Black Pepper – Enhancing all the natural flavors with simple seasoning.

For the Lemon Basil Vinaigrette (Salad Dressing):

• Fresh Basil – Infuses the vinaigrette with a bright, herbaceous note.
• Garlic – Adds a subtle depth of flavor and a hint of sharpness.
• Lemon Juice – Fresh and tangy, providing the perfect acidity.
• Lemon Zest – Intensifies the citrusy freshness in the dressing.
• Extra-Virgin Olive Oil – Rich and smooth, binding the dressing together beautifully.
• Dijon Mustard – Creamy and slightly spicy, adding depth and emulsifying the vinaigrette.
• Sea Salt – Balances and enhances the dressing’s flavors.

Substitutions and Variations

• Cheese Swap – Use feta cheese, blue cheese, Parmesan shavings, or fresh mozzarella instead of goat cheese.
• Nut Alternatives: For a different crunch, try toasted almonds, pine nuts, candied pecans, walnuts, or sunflower seeds.
• Leafy Greens: For a different texture, swap spring mix and butter lettuce for arugula, spinach, or romaine.
• Veggie Boost: Add thinly sliced red onion, tomatoes, green beans, or crisp cucumber for crunch.
• Dressing Twist: For a unique tang, replace lemon juice with white balsamic or champagne vinegar. You can also use my balsamic vinaigrette or orange vinaigrette dressing.

Assemble the salad: On a large platter or salad bowl, layer the spring greens and butter lettuce. Arrange the asparagus, peas, radishes, avocado, and crumbled goat cheese on top. Sprinkle with roasted pistachios. This is a delicious salad you will crave all spring season!

Making Ahead and Storage Instructions

• Prep Ahead: Blanch the asparagus and peas, slice the radishes, and chop the greens up to a day in advance. Store each ingredient separately in airtight containers in the fridge.
• Dressing Storage: Make the vinaigrette ahead and store it in a sealed jar in the fridge for up to 3 days. Shake well before using.
• Avoid Soggy Greens: Keep the dressing separate until just before serving to maintain freshness and crispness.
• Avocado Tip: Slice and add avocado right before serving to prevent browning. Toss it in a little lemon juice if prepping slightly ahead.
• Leftover Storage: If already dressed, store in an airtight container and eat within 24 hours for the best texture. Undressed leftovers last 2-3 days in the fridge.
  For the freshest, most vibrant salad, assemble just before serving!