Everything Spring Green Salad with Lemon Basil Vinaigrette

Everything Spring Green Salad with Lemon Basil Vinaigrette is the salad you build on a Saturday after hitting your local farmers market, piled with every fresh, vibrant vegetable of the season and drizzled with a herby, bright lemon basil dressing that makes everything taste alive. Snap peas, radishes, avocado, cucumber, fresh herbs, seeds, and seasonal greens come together in a bowl that looks like spring itself.

Love More Salad Recipes? Try My Citrus Pomegranate Kale Salad or this Broccoli Salad next.

Why You’ll Love This Recipe

• A true farmers market celebration: This salad uses the freshest, most colorful spring produce available — it’s the best vehicle for seasonal eating you’ll find.
• Zero cooking required: Everything goes in raw and fresh. No roasting, no blanching, no heat — just prep and assemble.
• The lemon basil vinaigrette is extraordinary: Fresh basil blended into the dressing gives it a herby, aromatic freshness that bottled dressings simply cannot replicate.
• Naturally vegan and gluten-free: This salad fits nearly every dietary need at the table with no modifications required.
• Scales beautifully for crowds: Double or triple the recipe for a potluck, spring dinner party, or Easter gathering and it holds up beautifully on the table.

Equipment Needed

• Large salad bowl or wide serving platter
• Blender or small food processor (for the vinaigrette)
• Sharp knife and cutting board
• Mandoline slicer (optional, for thin radish slices)
• Measuring cups and spoons
• Salad tongs or two large spoons

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Ingredients You’ll Need

• 5 cups mixed spring greens or arugula
• 1 cup fresh snap peas, trimmed and halved
• ½ cup radishes, thinly sliced into rounds
• 1 medium cucumber, halved and sliced into half-moons
• 1 ripe avocado, diced
• ½ cup frozen peas, thawed (or fresh shelled peas)
• ¼ cup fresh mint leaves, torn
• ¼ cup fresh basil leaves, torn
• 3 tbsp pepitas (pumpkin seeds) or sunflower seeds
• 2 tbsp hemp seeds (optional, for protein)
• Lemon Basil Vinaigrette:
• ¼ cup fresh basil leaves, packed
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest
• 1 small clove garlic
• 1 tsp honey or maple syrup
• ¼ tsp kosher salt
• Black pepper to taste
• 1–2 tbsp water (to thin the dressing)

Ingredient Notes

Spring Produce Flexibility: This salad is designed to use whatever looks best at your local farmers market or grocery store. Asparagus tips, shaved fennel, fresh pea shoots, baby turnips, or thinly sliced kohlrabi all belong here if you find them. The combination matters less than the freshness — buy what’s in season and build the salad around it.

Fresh Basil in the Dressing: This is the secret weapon of the entire recipe. Blending fresh basil directly into the vinaigrette creates a bright green, herbaceous dressing unlike anything that comes from a bottle. Don’t substitute dried basil — it turns the dressing murky and gives a flat, dusty flavor. Fresh is non-negotiable here.

Avocado: Choose an avocado that yields slightly to gentle pressure near the stem — ripe but firm enough to dice cleanly without turning to mush. Add it to the bowl last and handle gently during tossing to keep the pieces intact and beautiful. A squeeze of lemon over the diced avocado prevents browning if you’re assembling the salad more than 10 minutes before serving.

Seeds: Pepitas and hemp seeds add crunch, healthy fats, and plant-based protein without overwhelming the delicate spring flavors. Toast the pepitas in a dry pan for 2–3 minutes for even better flavor, or use them raw for convenience.

Step-by-Step Instructions

Step 1: Make the Lemon Basil Vinaigrette

Combine fresh basil leaves, olive oil, lemon juice, lemon zest, garlic, honey, salt, and pepper in a blender or small food processor. Blend until smooth and vibrantly green. Add 1–2 tablespoons of water to loosen the dressing to a pourable consistency. Taste and adjust — more lemon for brightness, more honey to round out sharp edges.

Step 2: Prep All the Vegetables

Trim and halve the snap peas, slice radishes into thin rounds (a mandoline makes this fast and even), halve and slice the cucumber into half-moons, and dice the avocado. Tear the fresh mint and basil leaves rather than chopping them — tearing keeps the edges from browning and releases more fragrant oils.

Step 3: Build the Salad Base

Spread the mixed greens or arugula across a large bowl or wide serving platter. Scatter the snap peas, radishes, cucumber, and thawed peas over the top. Distribute them evenly so every section of the bowl has a good mix of colors and textures.

Step 4: Add the Finishing Elements

Gently place the diced avocado across the top of the salad. Scatter the torn fresh mint, torn fresh basil, pepitas, and hemp seeds over everything. These top layers are the visual highlight of the salad — arrange them so the colors pop.

Step 5: Dress and Serve

Drizzle the lemon basil vinaigrette over the salad right before serving. For a dinner party presentation, serve the dressing on the side in a small pitcher and let guests pour their own. Toss gently at the table or serve untossed so the beautiful layers stay visible.

Pro Tips & Cooking Hacks

• Make the lemon basil vinaigrette first — it keeps well in the fridge for up to 4 days and you can use it on grain bowls, pasta salads, and grilled vegetables all week.
• Slice radishes paper-thin using a mandoline for the prettiest presentation and a more delicate texture in each bite.
• Add avocado last and handle it gently — diced avocado is the most fragile element in this salad and breaks down quickly with aggressive tossing.
• For a potluck, transport the salad components in separate containers and assemble on-site so nothing gets compressed or soggy.
• Double the dressing and store the extra in the fridge — it keeps for up to 4 days and elevates any simple weekday salad.

Tips & Variations

Add Grains for a Heartier Bowl: Stir in ½ cup of cooked and cooled farro, quinoa, or couscous to the salad base to make this a more filling grain bowl. The lemon basil vinaigrette coats grains beautifully and the salad becomes a satisfying standalone lunch rather than just a side.

Spring Cheese Option: Crumbled goat cheese or shaved Parmesan adds a creamy, salty element that complements the herbaceous dressing without overpowering the fresh vegetables. Scatter it over the top right before serving for the best visual effect.

Make-Ahead Plan: Prep all vegetables the morning of serving and store them in separate airtight containers in the fridge. Make the vinaigrette up to 4 days ahead. Assemble everything within 30 minutes of serving — add avocado and dressing at the very last moment.

Serving Suggestions

This salad works as a stunning main course for a vegetarian lunch or light dinner. Serve it with warm pita bread, a side of hummus, and sliced grilled pita chips for a satisfying Mediterranean-inspired spread that highlights all the seasonal produce in the bowl. [Internal link: Greek Bean Salad with Marinated Beans]

For a spring dinner party, plate this salad in individual servings with the dressing drizzled artfully on top — guests feel like they’re eating at a farm-to-table restaurant. Pair it with a simple roasted chicken or grilled salmon for a well-balanced, seasonal menu.

Bring this to your next potluck in a wide, flat container with the dressing in a separate jar. Assemble on-site for maximum freshness and visual impact. It consistently draws the most compliments at the table, even among dishes that took far longer to prepare. [Internal link: Blueberry Pistachio Spring Salad]

Common Mistakes

• Using dried basil in the vinaigrette: It produces a flat, dull dressing. Fresh basil is what makes this vinaigrette vibrant green and herby — there is no substitute.
• Over-tossing after adding avocado: The avocado breaks apart into mush with aggressive mixing. Fold it in gently or layer it on top and leave it untossed.
• Assembling too far in advance: Spring greens and avocado both deteriorate quickly. Build the salad within 30 minutes of serving and dress right before it hits the table.
• Skipping the lemon zest: The zest contributes concentrated citrus fragrance that the juice alone can’t deliver. Always use both zest and juice in the vinaigrette.
• Crowding all vegetables in the center: Spread everything evenly from edge to edge of the bowl for the best visual impact and so every serving gets a full mix of ingredients.

What to Serve With Everything Spring Green Salad

This salad is a natural partner for any light spring protein. Lemon-herb grilled chicken thighs, a piece of roasted salmon, or soft-boiled eggs placed on top all work wonderfully with the lemon basil dressing. Keep the main dish simple — the salad itself is the star of the plate.

For a fully vegetarian or vegan meal, serve this salad alongside a warm lentil soup, roasted vegetable flatbread, or a bowl of creamy hummus with warm bread. The freshness of the salad provides the perfect bright contrast to the earthier, heartier textures of plant-based mains.

At a spring brunch, this salad works beautifully alongside egg dishes, fruit platters, and warm muffins or scones. Its herby brightness and beautiful colors make it the most visually striking item on the table — guests always gravitate toward it first. [Internal link: Honeycrisp Apple and Feta Salad]

Frequently Asked Questions

Can I use store-bought dressing instead of making the vinaigrette?

You can, but the homemade lemon basil vinaigrette is genuinely what sets this salad apart from every other spring green salad out there. It takes less than 5 minutes in a blender and keeps for 4 days in the fridge — it’s worth making.

What if I can’t find snap peas?

Fresh asparagus tips, shelled edamame, or blanched green beans all make excellent substitutes. The goal is a green, firm vegetable that adds crunch — use whatever spring produce looks freshest at your market.

Is this salad good for meal prep?

Yes, with some strategy. Store all components separately in the fridge and keep the avocado whole until ready to serve. The vinaigrette keeps 4 days. Assembled without dressing, the salad holds for about 2 hours before the greens start to soften.

Can I add protein to make this a full meal?

Absolutely — grilled chicken, poached salmon, hard-boiled eggs, white beans, or crispy tofu all pair beautifully with the lemon basil vinaigrette and turn this into a filling main course salad.

Does the vinaigrette keep well?

Yes — store it in a sealed jar in the fridge for up to 4 days. The basil may darken slightly but the flavor stays bright. Shake or stir before using, as the oil and lemon juice separate when cold.

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