Spring Salad

When fresh produce starts showing off at the grocery store and local farmer’s markets, it’s the perfect time for an easy Spring Salad. This vibrant salad is loaded with seasonal ingredients like baby spinach, radishes, asparagus, and peas. It’s topped with creamy goat cheese, crunchy almonds, and a bright lemon vinaigrette that pulls everything together.

Ingredients Needed for Spring Salad

Whether you serve it as a side dish or make it a main by adding some chicken breasts or fresh mozzarella, this is one of those fresh salads that will be in your regular rotation. Here is what makes this salad so good:

Spring mix lettuce – baby greens, arugula, baby spinach, or even butter lettuce work great. Use a salad spinner to remove excess moisture.
Fresh basil – cut into ribbons (aka chiffonade) for a burst of fresh herbs.
Peas – fresh or thawed frozen peas for sweetness and a pop of color.
English cucumber – sliced for crunch.
Green onions – diced on a sharp angle, white and green parts.
Carrots – grated for a touch of natural sweetness.
Radishes – thinly sliced, or try a watermelon radish for something pretty.
Asparagus – sliced on an angle; go raw if it’s thin, otherwise blanch quickly.
Garbanzo beans – adds protein and texture.
Avocado – creamy slices that balance the crunch.
Sliced almonds – toasted to bring out their nutty flavor.
Sunflower seeds – salty crunch.
Goat cheese – creamy, tangy flavor that ties it all together.

Lemon Dressing:

Fresh garlic
Lemon zest + lemon juice
Apple cider vinegar
Dijon mustard
Salt + cracked black pepper
Olive oil

Variations For Spring Salad

This is a super versatile salad, so feel free to switch it up and make it your own:

Swap goat cheese for feta cheese, blue cheese, or fresh mozzarella
Use pine nuts, pumpkin seeds, or walnuts instead of almonds
Add cherry tomatoes, red onion, or fresh berries for more color and flavor
Sub in snow peas, green beans, or sugar snap peas for the asparagus
Try a creamy dressing instead
Turn it into a main dish with grilled chicken breasts, rotisserie chicken or grilled salmon.
Make it a sweet salad with sliced strawberries or other fresh fruit

How to Make Spring Salad

This salad is so flavorful and other than a lot of veggie chopping, it’s easy to assemble. Make it a complete meal by adding some protein like grilled chicken or salmon. For recipe details, see the printable recipe card at the bottom of this post. Here are my step by step directions for the best spring salad you’ll ever eat!

1. Toast the Almonds

Heat a small dry pan (no oil) over medium heat. Add the sliced almonds in a single layer.

Swirl the pan every 15–30 seconds to prevent burning. Watch for color change – they will turn a light golden brown and smell fragrant in 3–5 minutes. Remove and transfer to a plate to cool completely.

2. Make the Dressing

Add all dressing ingredients except olive oil (garlic, lemon zest, lemon juice, apple cider vinegar, dijon mustard, salt and pepper) to a blender. With blender on, slowly pour in olive oil and blend until emulsified, about 30 seconds.

Taste for seasoning and add more salt and black pepper if needed. Place dressing in a container or small jar for serving and set aside.

Pro Tip: If you don’t have a blender or don’t want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified.

3. Assemble the Salad

Place spring mix lettuce, basil, peas, cucumber, carrot, radish, asparagus, and garbanzo beans in a large salad bowl and toss to combine well. Try to find the thinnest asparagus you can so you don’t have to blanch them first. If you can only find thick ones, you may not want to eat those raw.

4. Top + Serve

Evenly divide the salad among 4 bowls. To each salad add avocado slices, sliced almonds, sunflower seeds, and goat cheese.

Pour salad dressing over top each salad (use as much or as little as desired). Garnish with freshly cracked pepper if desired.

Storage + Make Ahead Directions

Store leftover salad in an airtight container in the fridge. Keep dressing separate if possible. It’s definitely best if eaten the next day. Freezing this recipe is not an option.

Can you make it ahead?
Yes! Chop veggies and store them in separate containers in the fridge. Keep the dressing in a jar and toss everything together just before serving.

More Amazing Salads to Try:

Caprese Salad
Cucumber Tomato Salad
Greek Salad
Sesame Noodle Salad
Chicken Caesar Pasta Salad
Taco Salad with Doritos & Catalina Dressing

If you’re craving a fresh spring mix packed with color, crunch, and flavor, this is the easy spring salad recipe you’ve been looking for. Experiment to see what you like for this spring salad! You really can’t go wrong! Check the recipe card below for the full breakdown and get chopping! The printable recipe card is below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Spring Salad

Fresh, crisp spring salad tossed with a zesty homemade lemon vinaigrette for the perfect balance of bright and refreshing seasonal flavors.

Ingredients

▢ 5 oz spring mix lettuce baby greens, baby spinach, arugula, radicchio, etc. (or any lettuce of your choice) – chop larger pieces if needed
▢ 1/2 oz basil leaves fresh, chiffonade
▢ 1/2 cup peas fresh or frozen, thawed
▢ 1 English cucumber sliced
▢ 1/4 cup green onion white and green parts, diced on an angle
▢ 1 cup carrot grated
▢ 5 large radishes sliced
▢ 12 thin asparagus spears** diced into 1 to 1 1/2 inch pieces on an angle
▢ 7.5 oz garbanzo beans rinsed and drained, about 1/2 can
▢ 1 large avocado sliced
▢ 1/4 cup sliced almonds
▢ 1/4 cup sunflower seeds
▢ 1/4 cup goat cheese crumbled

for the dressing (makes about 1 cup)-

▢ 1 clove garlic
▢ zest of 1 lemon
▢ 3 tablespoons lemon juice freshly squeezed (about 1 lemon)
▢ 1 tablespoon apple cider vinegar
▢ 1/2 teaspoon dijon mustard
▢ 1/2 teaspoon salt
▢ 1/2 teaspoon black pepper freshly cracked + more for serving
▢ 3/4 cup extra virgin olive oil

US Customary – Metric

Equipment

Blender *see notes

Instructions

to toast the almonds-

Heat a small dry pan (no oil) over medium heat. Add the sliced almonds in a single layer.
Swirl the pan every 15–30 seconds to prevent burning. Watch for color change – they will turn a light golden brown and smell fragrant in 3–5 minutes.
Remove and transfer to a plate to cool completely.

for the dressing-

Add all dressing ingredients except olive oil to a blender. With blender on, slowly pour in olive oil and blend until emulsified, about 30 seconds.
Taste for seasoning and add more salt and black pepper if needed. Place dressing in a container or small jar for serving and set aside.

for the salad-

Place spring mix lettuce, basil, peas, cucumber, carrot, radish, asparagus, and garbanzo beans in a large salad bowl and toss to combine well.
Evenly divide the salad among 4 bowls. To each salad add avocado slices, sliced almonds, sunflower seeds, and goat cheese.
Pour dressing over top each salad (use as much or as little as desired). Garnish with freshly cracked pepper if desired.

Video

Notes

*If you don’t have a blender or don’t want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified. **Try to find the thinnest asparagus you can so you don’t have to blanch them first. If you can only find thick ones, you may not want to eat those raw.

Nutrition