Best 3 Spring Green Salad With Creamy Lemon Vinaigrette Recipes

Spring is in the air, and it's time to celebrate with a light and refreshing salad. This spring green salad is packed with fresh, seasonal vegetables, including crisp lettuce, tender asparagus, sweet peas, and creamy avocado. It's tossed in a creamy lemon vinaigrette that's both tangy and flavorful.

This salad is not only delicious but also incredibly easy to make. It's perfect for a quick weeknight dinner or a potluck. It can also be served as a side dish at your next barbecue or picnic.

In addition to the main salad recipe, the article also includes recipes for the creamy lemon vinaigrette and a few variations on the salad itself. For example, you can add grilled chicken or salmon for a more protein-packed meal. You can also add different vegetables, such as roasted beets or grilled zucchini. No matter how you choose to make it, this spring green salad is sure to be a hit.

Let's cook with our recipes!

SPRING GREEN SALAD

Spring Green Salad image

Provided by Tyler Florence

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Steps:

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

Nutrition Facts : Calories 115 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 4 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams

ALL GREEN SALAD WITH CITRUS VINAIGRETTE

All Green Salad with Citrus Vinaigrette image

Provided by Leah Koenig

Categories Salad Passover Kid-Friendly Quick & Easy Basil Asparagus Avocado Cucumber Sugar Snap Pea Small Plates

Yield Serves 8

Number Of Ingredients 17

Ingredients

For the vinaigrette:
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

Steps:

For the vinaigrette:
Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
For the salad:
Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

ITALIAN SALAD WITH LEMON VINAIGRETTE

Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

Ingredients

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Use a variety of spring greens for a flavorful and colorful salad. Arugula, baby spinach, kale, and romaine lettuce are all great choices.
To make the creamy lemon vinaigrette, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth. You can also add a tablespoon of chopped fresh herbs, such as chives, tarragon, or basil, for extra flavor.
To make the salad, simply toss the spring greens with the creamy lemon vinaigrette and top with your favorite toppings. Some popular options include grilled chicken, shrimp, salmon, avocado, nuts, and seeds.
Serve the salad immediately or store it in the refrigerator for up to 2 days.

Conclusion:

This spring green salad with creamy lemon vinaigrette is a light, refreshing, and flavorful dish that is perfect for a spring or summer meal. It is packed with healthy ingredients, such as spring greens, grilled chicken, and avocado, and the creamy lemon vinaigrette adds a delicious tangy flavor. This salad is also very easy to make and can be tailored to your own personal preferences. Whether you are looking for a healthy side dish or a light main course, this spring green salad is sure to please everyone at your table.