Everything Spring Green Salad with Basil Lemon Vinaigrette

Beautiful spring green salad filled with fresh seasonal produce, seeds & creamy avocado, and tossed in the BEST lemon basil vinaigrette. Enjoy this gorgeous, flavorful spring salad as a main meal, easy side dish, or recipe for a potluck!

Hi, spring. So nice of you to finally arrive and warm my bones.

I don’t know about you, but the one thing I really love about spring is all the fresh, seasonal produce. In an effort to help you eat seasonally, I thought I’d share my favorite veggie-packed, nutritious spring green salad with you. It’s inspired by various trips to the local salad bar where I always spend wayyy too much money. Anyone else? Skip the bar at Whole Foods and load up a platter with the best green salad in the world.

• 6 cups organic spinach
• ½ head red or green cabbage, shredded
• 1 cup microgreens (or alfalfa sprouts)
• ¾ cup frozen peas, thawed
• 1 cup cherry tomatoes, halved or quartered
• 2 persian cucumbers, sliced or roughly chopped
• 3 radishes, trimmed and chopped or sliced
• ¼ cup pickled red onions OR very thinly sliced raw red onion
• ½ cup pitted Castelvetrano green olives, halved
• 1 medium ripe avocado, sliced or chopped
• 4 ounces crumbled feta or crumbled goat cheese
• ¼ cup roasted and salted pistachios
• ¼ cup roasted sunflower seeds
• Kosher salt and freshly ground black pepper

• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1 garlic clove, minced
• 1 teaspoon dijon mustard
• 1 teaspoon honey or sugar
• 4 basil leaves, finely chopped
• Freshly ground salt and black pepper, to taste