Description
A vibrant, farmers market-inspired spring salad piled with snap peas, radishes, avocado, cucumber, fresh mint, basil, and seeds — all tossed in a stunning herby lemon basil vinaigrette that makes everything taste bright and alive. Naturally vegan, gluten-free, and ready in 30 minutes with zero cooking required.
Ingredients
- 5 cups mixed spring greens or baby arugula
- 1 cup fresh snap peas, trimmed and halved
- ½ cup radishes, thinly sliced into rounds
- 1 medium English 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)
- 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
Instructions
1. 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 water 1 tablespoon at a time to reach a pourable consistency. Taste and adjust — more lemon for brightness, more honey to round sharp edges.
2. Trim and halve snap peas. Slice radishes into thin rounds using a sharp knife or mandoline. Halve and slice the cucumber into half-moons. Dice the avocado and immediately squeeze a little lemon juice over it to prevent browning. Tear the fresh mint and basil by hand rather than chopping — tearing prevents browning and releases more fragrant oils.
3. Spread mixed greens or arugula across a large bowl or wide serving platter. Scatter snap peas, radishes, cucumber, and thawed peas over the top. Distribute evenly from edge to edge so every serving gets a full mix of colors and textures.
4. Gently place diced avocado across the top of the salad. Scatter torn fresh mint, torn fresh basil, pepitas, and hemp seeds over everything. These finishing layers are the visual highlight — arrange them so the colors stand out clearly.
5. Drizzle lemon basil vinaigrette over the salad right before serving. For a dinner party, serve dressing on the side in a small pitcher and let guests pour their own. Toss gently at the table or serve untossed so the layers stay visible and beautiful.
Notes
FRESH BASIL IN THE DRESSING IS NON-NEGOTIABLE: Blending fresh basil into the vinaigrette creates a bright green, herby dressing unlike anything from a bottle. Dried basil produces a flat, murky result — do not substitute.
AVOCADO HANDLING: Add avocado last and fold gently. Aggressive tossing breaks it into mush. A squeeze of lemon over the diced avocado prevents browning if assembling more than 10 minutes ahead.
MANDOLINE SHORTCUT: Slice radishes paper-thin on a mandoline for the prettiest presentation and a more delicate texture in each bite.
MAKE-AHEAD DRESSING: The lemon basil vinaigrette keeps in the fridge up to 4 days in a sealed jar. Use it on grain bowls, pasta salads, and grilled vegetables all week.
ADD GRAINS: Stir in ½ cup cooked and cooled farro or quinoa to turn this into a hearty grain bowl that works as a complete lunch.
CHEESE OPTION: Crumbled goat cheese or shaved Parmesan adds a creamy, salty element. Scatter over the top right before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Main Course
- Method: No-Cook, Blender
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: About 2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg