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This spring salad celebrates the season's finest produce in a vibrant medley of colors, textures, and flavors. The asparagus stays crisp-tender without blanching, while sugar snap peas add a satisfying crunch alongside creamy avocado and tangy goat cheese. All brought together with a bright lemon basil vinaigrette that elevates every bite.
I first created this salad for an impromptu spring picnic with friends and it was such a hit that it's become my signature contribution to every warm-weather gathering. Even my vegetable-reluctant nephew asks for seconds when this appears on the table.
Ingredients
- Spring green mix and butter lettuce: The combination provides the perfect balance of textures with the tender spring mix complemented by the slightly more structured butter leaves.
- Thin asparagus cut into 1-inch pieces: Using thin stalks ensures they remain tender without cooking.
- Sugar snap peas and petite peas: The snap peas provide crunch while the petite peas add bursts of sweetness throughout the salad.
- Thinly sliced radishes: These add a peppery bite and vibrant color contrast. Choose firm radishes with bright color for best flavor.
- Green onions: They deliver mild onion flavor without overpowering the delicate spring ingredients.
- Avocado: Look for ones that yield slightly to gentle pressure for perfect ripeness.
- Crispy bacon: The salty smoky notes create wonderful contrast with the fresh vegetables.
- Sunflower seeds and sliced almonds: Both add essential texture and nutty depth.
- Goat cheese: Its tangy creaminess brings everything together. Choose a soft variety for best results.
- Fresh basil: The star of the dressing providing aromatic herbal notes that celebrate spring.
- Lemon juice: Use freshly squeezed for brightest flavor.
- Dijon mustard: Acts as an emulsifier while adding subtle tang.
- Honey: Just enough to balance the acidity without making the dressing sweet.
Step-by-Step Instructions
- Prepare the dressing:
- Add fresh basil, lemon juice, green onion, garlic, Dijon, honey, oregano, salt, pepper, and olive oil to a high-powered blender. Blend until mostly smooth with some small basil pieces remaining for visual appeal. The dressing should be vibrant green and have a pourable consistency. Chill for at least 15 minutes to allow flavors to meld.
- Prepare the greens:
- Gently tear the butter lettuce into bite-sized pieces and combine with spring mix in a large bowl. Toss lightly to integrate the varieties without bruising. The mix of textures creates interest in every bite.
- Prepare the vegetables:
- Trim asparagus ends and slice into 1-inch pieces. The raw asparagus provides delightful crunch when sliced thin. Slice sugar snap peas into half-inch pieces on a diagonal for maximum visual appeal. Thaw petite peas completely and pat dry with paper towels to remove excess moisture.
- Assemble the salad:
- If serving immediately, combine all ingredients in your serving bowl, starting with the lettuce base. Layer vegetables, bacon, nuts, seeds, and cheese in an artful arrangement. For a stunning presentation, place avocado slices and goat cheese pieces last where they can be seen.
- Dress the salad:
- Drizzle the chilled vinaigrette over the assembled salad just before serving. Start with less dressing than you think you need and add more if desired. Toss gently using wooden utensils to avoid bruising the delicate ingredients.
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This salad reminds me of Sunday lunches in my grandmother's garden where she would send us kids to gather tender lettuce leaves and snap peas moments before the meal. The fresh basil in the dressing always takes me back to those sunny afternoons where everything tasted better simply because it was picked minutes before.
Make-Ahead Strategies
This spring salad is perfect for advance preparation when done properly. Wash and thoroughly dry all greens up to two days ahead and store with a paper towel in a sealed container to absorb excess moisture. Chop all vegetables except avocado up to 24 hours in advance and store in separate containers. The dressing can be made up to five days ahead and actually improves with time as the flavors meld. Cook and crumble bacon up to three days ahead but know it will lose some crispness. Slice avocado just before serving to prevent browning.
Perfect Substitutions
The beauty of this spring salad lies in its adaptability. Swap spinach or arugula for the lettuce blend if preferred. Not a fan of goat cheese? Feta or fresh mozzarella pearls work beautifully. Vegetarians can substitute crispy roasted chickpeas for the bacon. If asparagus isn't available, try thinly sliced fennel for similar crunch. For nut allergies, pepitas make an excellent alternative to the sunflower seeds and almonds.
Serving Suggestions
This vibrant salad shines as part of a spring menu alongside grilled chicken or salmon for a complete meal. For entertaining, serve it on a large wooden platter for dramatic effect, arranging components in sections before drizzling with dressing. Try serving in individual portions for an elegant first course at a seated dinner. The salad pairs wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio, enhancing its fresh flavor profile.
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This spring salad is a feast for the senses and will surely brighten any occasion with its flavors and presentation.
Frequently Asked Questions
- → What can I use instead of goat cheese?
You can substitute goat cheese with feta, ricotta, or even crumbled blue cheese for a different flavor profile.
- → How can I make this salad ahead of time?
Prepare all ingredients separately—store vegetables, lettuce, and toppings in individual containers. Assemble and dress the salad just before serving.
- → Can I substitute the lemon basil vinaigrette?
Yes, you can try a classic balsamic vinaigrette, honey mustard dressing, or your favorite citrus vinaigrette for a unique twist.
- → How do I keep leftovers fresh?
Store the salad components separately in airtight containers, and keep the dressing and avocado separate until ready to eat.
- → What are some good variations for this salad?
Try adding grilled chicken, roasted vegetables, boiled eggs, or swapping sunflower seeds for pumpkin seeds to adapt the salad to your liking.