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Spring Green Salad with Lemon Basil Vinaigrette
Benchi

Spring Green Salad with Lemon Basil Vinaigrette

A refreshing and vibrant salad featuring mixed spring greens, seasonal produce, and a bright lemon basil vinaigrette, perfect for spring dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 6 cups mixed spring greens (A variety of tender mixed greens.)
  • 1 medium cucumber (Thinly sliced.)
  • 4 medium radishes (Thinly sliced.)
  • 1 cup cherry tomatoes (Halved or whole.)
  • 1 medium avocado (Sliced, add last to prevent browning.)
  • 1/4 cup sunflower or pumpkin seeds (For topping.)
  • 1 medium lemon (Juiced.)
  • 1/4 cup olive oil (Extra virgin recommended.)
  • 1/4 cup fresh basil (Chopped.)
  • to taste salt
  • to taste black pepper

Equipment

  • Large bowl
  • Small bowl
  • Whisk

Method
 

Instructions
  1. In a large bowl, combine mixed spring greens and chopped seasonal produce (cucumber, radishes, and cherry tomatoes).
  2. Slice the avocado and add it to the salad.
  3. In a small bowl, whisk together the lemon juice, chopped basil, olive oil, salt, and pepper to create the vinaigrette.
  4. Drizzle the vinaigrette over the salad and toss gently to combine.
  5. Sprinkle with seeds before serving.