Description
This colorful farmers market salad is loaded with spinach, avocado, and seasonal veggies tossed in a lemon basil vinaigrette—fresh, bright, and perfect for spring.
Ingredients
- 6 cups baby spinach
- ½ head red cabbage, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, sliced
- 3 radishes, thinly sliced
- ½ cup thawed green peas
- ¼ cup thinly sliced red onion or pickled red onions
- 1 ripe avocado, diced
- ½ cup crumbled feta or goat cheese
- ¼ cup roasted pistachios
- 2 tablespoons sunflower seeds
- Salt and black pepper to taste
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 4–5 fresh basil leaves, finely chopped
- Salt and black pepper to taste
Instructions
- In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey, garlic, basil, salt, and pepper until emulsified. Set aside.
- Wash and dry all produce thoroughly. Slice or chop vegetables as needed.
- In a large salad bowl, layer spinach and red cabbage. Add cherry tomatoes, cucumbers, radishes, peas, and red onion.
- Gently fold in avocado, feta, pistachios, and sunflower seeds.
- Drizzle half of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing, salt, or pepper as desired.
- Serve immediately, or chill for 15–20 minutes before serving for a refreshing spring meal.
Notes
- To keep the salad fresh for meal prep, store the dressing separately and toss just before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Assembly
- Cuisine: American