Bright Spring Salad

Packed with an array of fresh veggies, this salad is a nutrient fusion. The greens provide a generous dose of vitamins, minerals and fiber that will make your gut happy! While the colorful veggies deliver antioxidants that are like little warriors fighting to keep your body in top form. It’s a guilt-free feast that nourishes both body and soul.

Now, let’s not forget the star of the show—the zippy vinaigrette. With its tangy flair, it adds a burst of flavor that’ll make your taste buds tingle with joy. It’s like a secret sauce that takes this salad from ordinary to extraordinary. So simple, yet so incredibly delicious!

Whether you’re enjoying it as a satisfying light meal or serving it as a delightful side dish, this spring salad is the perfect companion for any occasion.

Bright Spring Salad with fresh vegetables and greens.

Servings: 4

Calories per Serving:

Prep Time: 20 minutes

Cook Time: 1 minute

Total Time: 21 minutes

Ingredients

  • 1 bunch of asparagus, tender parts, chopped into 1-inch pieces
  • A few handfuls of salad greens
  • 2 radishes, thinly sliced
  • ½ avocado, pitted and diced
  • ¼ cup tomato
  • ¼ cup bell pepper
  • ½ cup roasted broccoli
  • Fresh herbs, for garnish (basil, mint and/or chives)
  • Sea salt and freshly ground pepper

Dressing

  • ¼ cup fresh basil or a mix of basil and mint
  • 1 small garlic clove
  • 1 tablespoon lemon juice, plus ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, more as desired
  • ¼ teaspoon sea salt

Instructions

  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the broccoli
  2. Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
  3. Add half of the dressing to the bowl with the asparagus and toss to coat. Season with salt and pepper.
  4. Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus mixture, the radishes, feta, avocado, tomato, bell pepper, broccoli, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.