Description

A vibrant no-cook salad combining spring greens, Easter meal vegetables, seasonal fruits, and a tangy citrus dressing. Easy to prepare, light, and perfect as a vegan or vegetarian side dish for Easter gatherings.

Ingredients

Scale

4 cups mixed greens (baby spinach, butter lettuce, spring mix, or arugula)

1/2 cup thinly sliced radishes

1/2 cup snap peas, trimmed and halved

1/2 cup baby asparagus, blanched and sliced

1/2 cup shredded carrots

1 cucumber, sliced

1 cup strawberries, hulled and sliced

1 cup orange segments

1 kiwi, sliced

1/2 cup blueberries

1 apple, diced

2 tablespoons fresh mint, chopped

2 tablespoons fresh basil ribbons

1 tablespoon chopped chives

1/4 cup toasted almonds

1/4 cup pecans

2 tablespoons pumpkin seeds

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon maple syrup

1 teaspoon Dijon mustard

Salt and freshly cracked pepper to taste

Instructions

1. Rinse and dry all greens thoroughly and place in a large salad bowl

2. Trim and thinly slice radishes, snap peas, asparagus, and shred carrots

3. Slice cucumber and section oranges then slice strawberries, kiwi, and dice the apple

4. In a small bowl whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until emulsified

5. Add mixed greens and Easter meal vegetables to the large bowl and toss with half of the dressing

6. Arrange sliced fruit over the greens and sprinkle with mint, basil, and chives

7. Top with toasted almonds, pecans, and pumpkin seeds

8. Drizzle remaining dressing over the salad and gently toss before serving

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: side dish
Method: no-cook
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: spring salad, garden salad, fruit salad, easter side dish, vegan salad, vegetarian dinner, easter vegetables, healthy salad