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This spring mix salad is fresh, light, and easy to throw together in minutes. Made with tender greens, crisp veggies, and a simple homemade dressing, it’s the kind of salad that works with just about any meal. It’s perfect for quick lunches, simple dinners, or as a fresh side for gatherings.
This is one of those salads I make all the time because it’s easy and I almost always have a box of spring mix in the fridge. I like to keep it simple and switch up the toppings depending on what I have on hand. It’s quick, fresh, and goes with pretty much anything I’m serving.
Looking for more amazing salads? I’ve got you covered! This ranch chicken salad, chicken caesar salad, and beef taco salad are just a few of my many favorites. They are easy to make and have incredible flavor! Here is my complete list of salad recipes.
Recipe Overview
Ingredients you’ll need
This spring mix salad recipe uses fresh, good-for-you ingredients! It’s also great for customizing. You can mix and match toppings to your preference!
- Greens: You’ll want them washed and chopped. I like to use a spring mix because it has a wonderful texture!
- Vegetables: A combination of broccoli, asparagus, peas, radishes, and green onions really upgrades your average salad to something full of nutrients and veggie deliciousness.
- Avocado: Adds irresistible creaminess.
- Fresh mint: Not only do fresh mint leaves smell great, but chopped mint adds a cool, refreshing flavor to your salad. Basil is also a great herb to add on top!
- Dressing: You have to try making this recipe from scratch (it only takes a few minutes!) The combination of extra virgin olive oil, Dijon mustard, lemon juice, salt, and maple syrup is the perfect finishing touch!
Variations and substitutions
- Use Different greens: You can use any greens, like baby spinach, romaine, or arugula, but I like spring mix for its textures and colors.
- Other veggies: Feel free to swap out any vegetables you don’t want to use and add in your favorites or what you might have on hand. Cucumbers, tomatoes, and/or artichokes would all be great.
- Extra crunch: For a nutty crunch, I love to toss in chopped pecans or walnuts. You can also add a sprinkle of sunflower seeds. Or try these homemade croutons!
- Cheese: A crumbled cheese like goat cheese or feta cheese would be a great addition.
How To Make a Spring Mix Salad
Make the dressing: Start by adding all the dressing ingredients to a small jar; shake to emulsify. (1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 lemon, 1 teaspoon kosher salt, and 1 tablespoon maple syrup)
Blanche the veggies: prepare a bowl with ice and water; set aside. Bring a pot with salted water to a boil. Once bubbling, add in the broccoli, and cook for 1 minute. Add the asparagus and peas, and continue cooking for 1 more minute.
Cool the veggies: In a large bowl, prepare an ice bath. Carefully drain and transfer veggies to the ice bath.
Assemble the salad: Add the mixed salad leaves to a large bowl. Drain and pat dry the blanched veggies and add them to the bowl with the greens. Add radishes, green onions, avocado, and mint.
Add the dressing and serve: Drizzle with the dressing and toss to combine. Serve and enjoy.
Tips from my kitchen
- Avocado: When choosing a ripe avocado, it should be dark green, and when pressed, it should have a slight give but not be overly mushy.
- Time-saving tip: Buy pre-washed spring mix and broccoli florets.
- Use fresh greens and dry them well: If the greens are wet, the dressing won’t stick. Use a salad spinner or pat dry. Spring mix wilts quickly, so use it as fresh as possible for the best texture.
- Add texture: Include something crunchy like nuts, seeds, or croutons to balance the soft greens.
- Balance flavors: Add something sweet (fruit), something creamy (cheese or avocado), and something tangy (vinaigrette).
- Dress right before serving: Toss the salad with dressing just before serving to keep it fresh and crisp.
Common Questions
Prepackaged spring mix usually includes baby lettuce, red and green romaine, spinach, and other edible leaves.
If you are not using a prepackaged spring mix that indicates that it has been pre-washed, you’ll need to rinse the greens and then dry them well.
You can prep the ingredients ahead, but wait to add the dressing until right before serving.
If you aren’t ready to serve yet, store it dry (without the dressing) and only add the dressing to the portion you plan to eat.
Spring mix, fresh vegetables, a simple dressing, and optional toppings like protein, nuts, or cheese.
Serving suggestions
This salad is super versatile and pairs well with so many types of meals. I especially love to serve this with my baked BBQ chicken or this Asian honey-glazed salmon. It’s also perfect right alongside my garlic shrimp risotto.
And if you want to keep things super light, simply top this salad with some grilled chicken, shrimp, or salmon.
Storage recommendations
Like most green salads, this one is best served fresh so you can enjoy all the flavor the veggies have to offer! If, however, you have leftovers, this salad will keep in the fridge for a day or two before it needs to be thrown out.
- In the refrigerator: Store for up to 2 days in an airtight container or bowl covered with plastic wrap.
Note: If you want to keep your salad from becoming soggy, store salad and dressing separately.
More salad recipes
- TikTok Viral Carrot Salad
- No Bacon Wedge Salad
- Lentil Salad
- Healthy Coleslaw Salad
- Cold Spaghetti Salad
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Spring Mix Salad
Ingredients
- 8 cups mix salad, loosely packed
- 8 ounces long-stem broccoli
- 8 thin asparagus spears
- 1/2 cup peas, fresh or frozen
- 8 ounces radishes, thinly sliced
- 4 green onions, sliced
- 1 Hass avocado
- 1/2 cup fresh mint leaves
Dressing:
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- 1 teaspoon kosher salt
- 1 tablespoon maple syrup
Instructions
- Start by adding all the dressing ingredients to a small jar; shake to emulsify. (1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 lemon, 1 teaspoon kosher salt, and 1 tablespoon maple syrup)
- Prepare a bowl with ice and water.
- Bring a pot with salted water to a boil. Once bubbling, add in the 8 ounces long-stem broccoli, and cook for 1 minute. Add the 8 thin asparagus spears and 1/2 cup peas, and continue cooking for 1 more minute.
- Carefully drain and transfer veggies to the ice bath.
- To assemble the salad, add the 8 cups mix salad leaves to a large bowl. Drain and pat dry the blanched veggies and add them to the bowl with the greens.
- Add 8 ounces radishes, 4 green onions, 1 Hass avocado, and 1/2 cup fresh mint leaves.
- Drizzle with the dressing and toss to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
