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4.80 from 10 votes

Perfect Spring Salad

Recipe from Two Peas and Their Pod

This fresh and beautiful salad is the perfect salad for spring! It goes well with any meal!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 159kcal

Ingredients

For the salad:

  • 8 heads little gem lettuce, bottom 1-inch trimmed off and separated into leaves (you can also use butter lettuce)
  • 4 Persian cucumbers, thinly sliced
  • 1 Easter radish, very thinly sliced (or 3 regular radishes thinly sliced)
  • 1 ripe avocado, pitted, peeled, and thinly sliced
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh mint
  • 8 canned artichoke hearts, drained and halved
  • 12 ounces roasted asparagus, cut into 2-inch pieces

For the Lemon-Champagne Vinaigrette:

  • Juice of 1 lemon
  • 1 tablespoon champagne vinegar
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/3 cup olive oil
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  • For the salad: Arrange the lettuce leaves in a large salad bowl. Top with the sliced cucumbers, radish, avocado, dill, mint, artichoke hearts, and roasted asparagus.
  • For the dressing: Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed.
  • Drizzle the dressing over the salad and toss. Season with salt and black pepper. Serve immediately.

Notes

The dressing will keep in an airtight container for up to 5 days.

Nutrition

Calories: 159kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 17mg | Potassium: 663mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5878IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 3mg