SPRING GREEN SALAD W/BAIL LEMON DRESSING

by Francesca Bonta
A beautiful & healthy spring green salad with fresh produce, seeds, avocado & the BEST basil lemon vinaigrette. Enjoy as a main meal, bring it to a party, or pack it for lunch!
INGREDIENTS
  • 5 cups organic spinach
  • 1/2 head red cabbage, shredded
  • 1 cup alfalfa sprouts
  • 1 cup frozen peas, thawed
  • 12 cherry tomatoes
  • 1 red or yellow bell pepper, thinly sliced
  • 1/2 small red onion, sliced or diced
  • 1/4 cup sliced black olives
  • 1/4 cup crumbled feta
  • 1/4 cup sunflower seeds
  • 1 medium ripe avocado, sliced
  • Salt and freshly ground black pepper
  • Basil Lemon Vinaigrette
  • 1 lemon, juiced (about 1/4 cup lemon juice)
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon honey or coconut sugar
  • 4 basil leaves, finely chopped
  • Freshly ground salt and black pepper, to taste
INSTRUCTIONS
  1. To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also pulse everything together in the food processor. Taste, add salt and pepper and adjust seasonings as necessary.
  2. There are two ways to enjoy this amazing salad! If you’re serving it at a party, try it on a platter:
  3. Arrange the greens on a large serving bowl. Arrange the other ingredients in groups on top of the greens. Serve with the basil lemon vinaigrette on the side.
  4. If you’re serving it for your family, you can place the ingredients evenly in bowls as pictured above and then add the dressing. Up to you! Enjoy!
  5. Prep time:  
    Total time:  
    Author: Ambitious Kitchen
Back to Plant Based Recipes