Spring Garden Mixed Vegetable Salad

A fresh, vibrant side salad designed to celebrate the flavors of spring while giving you plenty of room to personalize. Start with a bed of leafy greens, add a colorful variety of crisp vegetables, then finish with your favorite toppings and dressing. Bitter greens and fresh vegetables naturally pair well with spring meals and make a beautiful, nourishing addition to lunch or dinner.

Ingredients

Greens Base
Choose 4 cups total:

• Mixed greens
• Arugula
• Baby kale
• Spinach
• Dandelion greens
• Romaine
• Butter lettuce
• Spring mix

Fresh Vegetable Add-Ins
Choose 2–3 cups total:

• Radish, sliced
• Cucumber, chopped
• Celery, sliced
• Carrots, shredded or sliced
• Red onion, thinly sliced
• Fennel, shaved
• Snap peas or snow peas
• Broccoli florets, finely chopped
• Cauliflower florets, finely chopped
• Asparagus, blanched and chopped
• Beets, cooked and diced
• Cherry tomatoes, halved
• Bell pepper, diced

Toppings (Choose 2–4)

• Pumpkin seeds
• Sunflower seeds
• Slivered almonds
• Walnuts or pecans
• Organic olives
• Artichoke hearts
• Avocado slices
• Fresh herbs (parsley, dill, basil, mint, cilantro)
• Sprouts or microgreens
• Crumbled feta or goat cheese (optional)

Dressing
Choose your favorite homemade dressing:

• Apple Cider Vinaigrette
• Creamy Tahini Dill Dressing
• Cilantro Lime Avocado Dressing
• Simple olive oil + lemon + sea salt

Instructions

1. Wash and prepare all greens and vegetables.
2. Add greens to a large serving bowl or platter.
3. Layer on your chosen vegetables and toppings.
4. Drizzle with dressing just before serving.
5. Toss lightly or serve composed style.

Yield / Servings

• 4 side servings
• 2 meal-sized salads (add protein or grains if desired)