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Spring Salad Recipe with Lemon Vinaigrette

Fresh Spring Salad Recipe with Lemon Vinaigrette Bliss

Discover the vibrant flavors of Spring Salad with Lemon Vinaigrette, a quick and nutritious delight for sunny days.
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Prep Time 15 minutes
Cook Time 10 minutes
Maceration Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinaigrette
  • 1 cup Fresh Lemon Juice Freshly squeezed elevates the sauce with vibrant acidity.
  • 1 tablespoon Lemon Zest Finely grated adds aromatic brightness without bitterness.
  • 1 tablespoon Minced Shallot Mellow out the pungency by macerating in lemon juice.
  • 1 teaspoon Dijon Mustard Essential emulsifier for a smooth vinaigrette.
  • 1 teaspoon Honey A touch of sweetness balances the tanginess.
  • 1/2 cup Extra Virgin Olive Oil Adds healthy fats, improving nutrient absorption.
  • 1/2 teaspoon Sea Salt Enhances flavor.
  • 1/4 teaspoon Cracked Black Pepper Adjust to your taste.
For the Salad Base
  • 4 cups Baby Arugula Provides a peppery taste and leafy structure.
  • 1 cup Fresh English Peas Sweet and crunchy.
  • 1 cup Asparagus Cut into uniform pieces.
  • 1 cup Radishes Thinly sliced.
  • 1/4 cup Raw Pepitas Adds nutty flavor.
For Garnishing
  • 1/4 cup Fresh Mint Tear just before serving.
  • 1/4 cup Fresh Dill Tear just before serving.
  • 1/2 cup Goat Cheese Crumble for creamy touch.

Equipment

  • Mixing bowl
  • Medium Pot
  • Sealed jar or bowl

Method
 

Preparation Steps
  1. Combine lemon juice, lemon zest, and minced shallots in a jar or bowl. Let sit for 10 minutes.
  2. Bring water to a boil and blanch asparagus and peas for 60 seconds. Transfer to ice bath.
  3. In the jar, add Dijon mustard and honey. Whisk in olive oil until emulsified. Season with salt and pepper.
  4. In a mixing bowl, combine baby arugula, blanched asparagus, peas, radishes, and cucumber.
  5. Fold in mint, dill, pepitas, and goat cheese. Drizzle vinaigrette over the salad and toss lightly.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 12gProtein: 5gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Ensure to dry blanched vegetables well to maintain crispness. Dress salad right before serving for optimal freshness.

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