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This vibrant spring salad captures all the fresh flavors of the season with crisp vegetables, creamy avocado, and a zesty lemon basil dressing. It's become my go-to dish when I want to showcase seasonal produce at its peak while keeping preparation simple yet impressive.
I first created this recipe during a spring garden party where I needed something that would please both vegetarians and meat eaters. The combination of textures and flavors had everyone asking for the recipe before they left.
Ingredients
- Spring green mix and butter lettuce: These delicate greens provide the perfect base without overwhelming other flavors
- Asparagus: Choose thin stalks for tenderness and quick cooking
- Sugar snap peas: Look for firm bright green pods that snap when broken
- Petite peas: They add sweet pops of flavor throughout the salad
- Radishes: Select firm specimens with vibrant color for peppery crunch
- Green onions: Milder than regular onions adding subtle allium flavor
- Avocado: Choose slightly firm but yielding fruit for perfect creaminess
- Bacon: Adds smoky salty depth that balances the fresh vegetables
- Sunflower seeds and sliced almonds: Toast them lightly for enhanced nutty flavor
- Goat cheese: The tangy creaminess brings everything together
- Fresh basil: Essential for the bright herbal notes in the dressing
- Lemon juice: Use freshly squeezed for the brightest flavor
- Dijon mustard: Helps emulsify the dressing while adding subtle heat
- Honey: Just enough to balance the acidity without making it sweet
- Olive oil: Use a good quality oil since the flavor will be prominent
Step-by-Step Instructions
- Prepare the dressing:
- Add basil leaves, lemon juice, green onion, garlic, Dijon mustard, honey, oregano, salt, pepper, and olive oil to a blender. Blend until mostly smooth with some small basil flecks remaining for texture and visual appeal. The dressing should have a vibrant green color and emulsified consistency. Chill the dressing for at least 15 minutes to allow flavors to meld together.
- Prep the vegetables:
- Trim asparagus ends and slice into 1-inch pieces. Blanch quickly in boiling water for 60 seconds then immediately plunge into ice water to maintain the bright green color and perfect crisp-tender texture. Slice sugar snap peas, radishes, and green onions with a sharp knife to ensure clean edges that prevent bruising.
- Assemble the base:
- Gently combine spring green mix and torn butter lettuce in a large shallow bowl. The mix of textures creates interest while the mild flavors allow the seasonal vegetables to shine. Toss very lightly, just enough to distribute the different leaves evenly.
- Layer the components:
- Arrange blanched asparagus, sugar snap peas, thawed petit peas, sliced radishes, and green onions over the greens. This creates a beautiful visual composition while ensuring each serving gets a variety of vegetables. Place avocado slices around the perimeter where they can be easily seen.
- Add the finishing touches:
- Sprinkle crumbled bacon, roasted sunflower seeds, sliced almonds, and torn pieces of goat cheese across the top of the salad. The contrast of colors, textures, and flavors creates an irresistible presentation that will have everyone eager to dig in.
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The lemon basil vinaigrette became a family favorite after I first created it. My daughter now asks for it regularly on everything from salads to grilled vegetables. The bright herbaceous flavor with just the right balance of acidity transforms even the simplest ingredients into something special.
Make It Your Own
The beauty of this spring salad lies in its adaptability. While asparagus and sugar snap peas create the perfect spring foundation, you can easily substitute seasonal vegetables throughout the year. In summer, try adding cherry tomatoes and cucumber. Fall calls for roasted butternut squash and pomegranate seeds. Winter citrus segments add brightness during colder months.
Storage Tips
For optimal freshness, store the prepared components separately in airtight containers. The dressing will keep for up to 3 days in the refrigerator and actually improves after the first day as flavors meld. Prepped vegetables can be stored with a damp paper towel to maintain crispness. Wait to slice avocado and add bacon until just before serving to prevent browning and maintain crunchiness.
Serving Suggestions
This versatile salad works beautifully alongside grilled proteins like lemon herb chicken or seared salmon. For a stunning presentation, arrange the salad on a large wooden board or shallow platter rather than a deep bowl, allowing the colorful components to be showcased. Consider serving extra dressing on the side as everyone will want more of the addictive lemon basil vinaigrette.
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Frequently Asked Questions
- → How far in advance can I make the lemon basil vinaigrette?
The vinaigrette can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good shake or stir before serving, as the ingredients may separate during storage.
- → Can I substitute the goat cheese with something else?
Yes, feta cheese works perfectly as a substitute for goat cheese, as mentioned in the ingredients. You could also use crumbled blue cheese or even small mozzarella pearls if preferred.
- → What's the best way to serve this salad for a party?
The salad bar approach is ideal for parties - arrange all ingredients in separate bowls and let guests assemble their own salads. This keeps everything fresh and allows everyone to customize according to their preferences.
- → How can I make this salad vegetarian?
Simply omit the bacon to make this salad vegetarian. You can add extra crunch and protein with additional nuts and seeds, or include chickpeas or roasted tempeh as a savory alternative.
- → What can I use instead of asparagus if it's not in season?
When asparagus isn't available, try substituting with green beans, broccoli florets, or cucumber slices. Each will provide a different texture but will work well with the other ingredients and dressing.
- → Can I prepare components of this salad ahead of time?
Yes! The dressing can be made 2-3 days ahead, vegetables can be washed and chopped the day before, and toppings like bacon and toasted nuts can be prepared in advance. Just store everything separately and assemble right before serving.