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This garden-fresh salad brings together seasonal bounty in a delightful mix of textures and tastes. The raw asparagus keeps its nice snap without any cooking, while the sugar snap peas add crunch next to smooth avocado and creamy goat cheese. It's all tied together with a zesty lemon-basil dressing that makes every forkful pop with flavor.
I whipped up this salad for a last-minute outdoor lunch with my friends and everyone loved it so much that now I bring it to every summer party. Even my picky-eater nephew goes back for more whenever this shows up on the dinner table.
What You'll Need
- Butter lettuce and spring green mix: This combo gives you both structure from the butter leaves and softness from the tender greens.
- 1-inch pieces of thin asparagus: Slender stalks stay tender without any cooking steps.
- Petite peas and sugar snap peas: The snap peas give you that satisfying crunch while tiny peas burst with sweetness throughout.
- Radishes cut into thin slices: They add a spicy kick and bright pop of color. Go for firm ones with vivid coloring for best taste.
- Green onions: These add a gentle onion flavor that won't overpower the delicate veggies.
- Avocado: Pick ones that feel slightly soft when gently squeezed for perfect ripeness.
- Bacon bits: Their smoky saltiness works magic against the fresh vegetables.
- Sliced almonds and sunflower seeds: Both add crunch and nutty flavor throughout.
- Goat cheese: Its smooth tanginess pulls everything together. Soft varieties work best here.
- Basil leaves: The highlight of your dressing, bringing fresh herbal notes that scream springtime.
- Lemon juice: Squeeze it fresh for the brightest taste.
- Dijon mustard: Helps blend your dressing while adding a bit of zing.
- Honey: Just a touch balances the acid without making things too sweet.
Easy Preparation Steps
- Mix up your dressing:
- Throw basil, lemon juice, green onion, garlic, Dijon, honey, oregano, salt, pepper, and olive oil into a powerful blender. Mix until almost smooth with tiny basil bits still visible for a nice look. Your dressing should look bright green and flow easily. Cool it in the fridge for at least 15 minutes so flavors can mingle.
- Get your lettuce ready:
- Break butter lettuce into bite-size chunks and mix with spring greens in a big bowl. Toss them gently so they mix without getting smashed. You'll love how the different textures work together.
- Prep your veggies:
- Cut off tough asparagus ends and chop into 1-inch pieces. Raw asparagus gives a wonderful crunch when cut thin. Cut sugar snap peas diagonally into small pieces for a prettier look. Make sure frozen peas are totally thawed and patted dry with paper towels.
- Build your salad:
- For serving right away, put everything in your bowl starting with the lettuce on the bottom. Add layers of veggies, bacon, nuts, seeds, and cheese in a pretty pattern. For extra wow-factor, place avocado and goat cheese on top where everyone can see them.
- Add the dressing:
- Pour your chilled dressing over everything just before you eat. Start with less than you think you'll need and add more if wanted. Toss everything gently with wooden spoons to keep the delicate ingredients from getting mushy.
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This salad always brings back memories of eating at my grandma's place, where she'd send us kids to pick fresh lettuce and peas right before we sat down to eat. The smell of fresh basil in the dressing takes me right back to those bright afternoons when food tasted amazing simply because we picked it minutes earlier.
Prep Ahead Tips
You can get this spring salad ready ahead of time if you do it right. Clean and dry your greens up to two days early and keep them in a sealed container with a paper towel to soak up moisture. Cut all your veggies except avocado up to a day ahead and store them in separate containers. You can make the dressing up to five days in advance, and it actually tastes better after sitting as the flavors come together. Cook and break up bacon up to three days early but remember it won't stay as crunchy. Cut your avocado at the last minute so it doesn't turn brown.
Smart Swaps
What's great about this spring salad is how easy it is to change things up. Don't like the lettuce mix? Try arugula or spinach instead. Not into goat cheese? Feta or little mozzarella balls work just as well. If you don't eat meat, swap in crunchy roasted chickpeas for bacon. Can't find asparagus? Thinly sliced fennel gives a similar crunch. Got nut allergies? Use pepitas instead of sunflower seeds and almonds.
Ways to Serve
This colorful salad goes perfectly with grilled chicken or salmon for a complete dinner. When you're having friends over, try serving it on a big wooden board for extra style, arranging all the ingredients in sections before adding dressing. For fancy dinner parties, you can make individual portions as a starter course. The salad tastes amazing with light white wines like Sauvignon Blanc or Pinot Grigio that bring out its fresh flavors.
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This spring salad will wake up your taste buds and make any meal special with its bright colors and fresh flavors.
Frequently Asked Questions
- → What’s good instead of goat cheese?
Feta, ricotta, or even blue cheese can work if goat cheese isn’t your thing.
- → How do I prep this ahead?
Keep all items separate, like greens, veggies, and toppings. Don’t add dressing until right before eating.
- → Can I swap the vinaigrette?
Absolutely! Balsamic dressing, honey mustard, or a zesty citrus blend will do the trick.
- → What’s the best way to save leftovers?
Store everything in separate airtight containers. Keep the avocado and dressing aside until serving.
- → What are some fun twists for this salad?
Add grilled chicken, boiled eggs, roasted veggies, or switch sunflower seeds with pumpkin seeds. Customize it however you want!