Description
A fresh and flavorful Spring Green Salad with Basil Lemon Vinaigrette that is simple to prepare.
Ingredients
Scale
- 4 cups mixed spring greens (such as arugula, spinach, and baby kale)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ cup radishes, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup fresh basil leaves
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Rinse the mixed spring greens thoroughly under cold water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- Chop the Vegetables: Slice the cherry tomatoes in half, the cucumber into rounds, and the radishes into thin slices. Also, thinly slice the red onion.
- Combine Salad Ingredients: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, red onion, and fresh basil leaves.
- Make the Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, salt, and pepper until well combined and emulsified.
- Dress the Salad: Drizzle the vinaigrette over the salad ingredients in the bowl. Toss gently to ensure the greens and vegetables are evenly coated with the dressing.
- Taste and Adjust: Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as desired.
- Serve Immediately: Transfer the dressed salad to plates or serve it family-style from the bowl.
Notes
- These straightforward steps will guide you in preparing this fresh and flavorful salad effortlessly.
- Prep Time: 15 minutes
- Category: salad
- Method: no-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg