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–+ servings
A round bowl of green salad.
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5 from 1 vote

Spring Mix Salad

A Spring Mix Salad with all the right ingredients to go with any meal! Packed with texture, a variety of veggies, and fresh greens, you will be coming back for seconds.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

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.
    Blanching peas, asparagus and broccoli in a large pot.
  • Carefully drain and transfer veggies to the ice bath.
    Blanched veggies in a white bowl filled with water.
  • 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.
    Making a salad with peas, broccoli, asparagus and radishes.
  • 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.
    Add radishes, green onions, avocado and mint. Drizzling spring mix salad with dressing.

Notes

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.

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 694mg | Potassium: 921mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2087IU | Vitamin C: 110mg | Calcium: 107mg | Iron: 3mg