This spring salad is a burst of seasonal freshness, highlighting everything we love about the arrival of warmer days—bright green asparagus, tender butter lettuce, sweet peas, peppery radish slices, creamy avocado, and tangy crumbled feta, all drizzled in a zesty dill-lemon vinaigrette. It’s light, crunchy, and the perfect balance of sweet, tart, and savory. Whether you’re planning a brunch spread, a festive dinner, or a quick weekday meal, this salad adapts beautifully. Add grilled salmon or crispy chickpeas to make it a hearty main, or serve as a colorful side dish. Fresh, crisp, and bursting with texture and color, this spring salad is sure to impress any crowd.
Full recipe:
Ingredients:
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1 large head butter lettuce
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1 cup micro greens (or baby arugula/pea shoots)
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8 oz pencil asparagus, sliced into 1-inch pieces
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1/2 cup frozen peas (thawed)
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4–5 radishes, thinly sliced
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1/2 avocado, diced
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1/2 cup crumbled feta cheese
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1/4 cup roasted pistachios, roughly chopped
For the Dill Lemon Vinaigrette:
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Zest of 1 lemon
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2 tbsp lemon juice
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1 tbsp champagne vinegar
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1 small garlic clove, minced
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1 shallot, finely diced
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1 tbsp fresh dill, minced
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1 tsp honey
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3 tbsp extra virgin olive oil
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1/4 tsp salt
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1/4 tsp freshly ground black pepper
Directions:
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Combine all vinaigrette ingredients in a small bowl or jar. Whisk or shake well. Chill until ready to use.
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Boil a medium pot of water. Blanch asparagus for 2–3 minutes until bright green and tender. Transfer to an ice bath to cool. Drain.
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Tear butter lettuce into bite-sized pieces and place in a large salad bowl.
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Add micro greens, cooled asparagus, peas, radishes, avocado, feta, and pistachios.
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Drizzle with dressing and toss gently. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 210 kcal (approx.) | Servings: 6 servings
A Celebration of Spring’s Bounty
The Spring Salad with Dill Lemon Vinaigrette is more than just a seasonal dish—it’s a celebration of nature’s freshest offerings during one of the most colorful and flavorful times of the year. This salad combines tender spring greens, crunchy vegetables, creamy avocado, and a zesty homemade dressing for a vibrant and refreshing experience. It’s ideal for a light lunch, festive brunch, or an elegant dinner party side. This recipe beautifully showcases how simple ingredients can come together to create something truly delightful.
Spring is a season of renewal, and with it comes an abundance of fresh vegetables and herbs that are just begging to be enjoyed raw, lightly cooked, or dressed with bright, tangy vinaigrettes. The inspiration for this salad stems from the joy of using ingredients that are at their peak—locally grown asparagus, crisp radishes, sweet peas, and nutrient-packed micro greens. Each component brings its own texture, color, and flavor, offering a well-rounded experience in every bite.
Why This Salad Stands Out
There are plenty of spring salad recipes out there, but this one stands apart thanks to its thoughtful combination of flavors, ease of preparation, and versatility. The balance of creamy avocado, salty feta, and sweet peas creates a perfect contrast with the crisp lettuce, earthy micro greens, and peppery radishes. Then there’s the star of the show—the dill lemon vinaigrette. This tangy, slightly sweet dressing infuses every element with zesty brightness, transforming a humble bowl of greens into something extraordinary.
What makes this recipe exceptional is its adaptability. Whether you’re a vegetarian, gluten-free, or looking for something low-carb, this salad works for nearly every diet. It’s easy to customize with protein add-ins like grilled shrimp, roasted chickpeas, or hard-boiled eggs, which means it can be both a side and a standalone meal.
Health Benefits in Every Bite
This salad isn’t just beautiful and delicious—it’s also incredibly good for you. Here’s a breakdown of its key health benefits:
- Butter Lettuce is rich in vitamins A and K, promoting healthy vision and bone strength.
- Micro Greens are packed with antioxidants and can contain higher nutrient levels than mature greens.
- Asparagus provides folate, fiber, and vitamins C and E, supporting digestive and immune health.
- Peas are a great source of plant-based protein and offer anti-inflammatory benefits.
- Radishes aid in digestion and are high in fiber while offering a unique peppery kick.
- Avocado brings in healthy monounsaturated fats, potassium, and fiber to promote heart health.
- Feta Cheese offers calcium and protein in moderate amounts with a tangy richness.
- Pistachios add a crunchy texture and a dose of protein, healthy fats, and antioxidants.
Combined, these ingredients form a nutrient-dense, fiber-rich, and anti-inflammatory meal option that supports overall wellness while keeping things light and satisfying.
The Star of the Show: Dill Lemon Vinaigrette
A salad is only as good as its dressing, and the homemade Dill Lemon Vinaigrette elevates this dish to new heights. With bright notes from freshly squeezed lemon juice and zest, herbal depth from fresh dill, and a touch of sweetness from honey, this dressing is as flavorful as it is nourishing. The champagne vinegar adds a refined acidity without overwhelming the other flavors, while the olive oil provides a smooth finish and healthy fats.
You can make this vinaigrette ahead of time, and it stores beautifully in the fridge. In fact, letting it sit for a few hours allows the flavors to marry even better. Simply shake before serving and pour generously over your chilled salad.
Perfect for Any Occasion
This salad has already become a staple in many kitchens for spring gatherings, Easter brunches, and baby showers, and it’s easy to see why. It’s both visually stunning and easy to make, allowing you to impress guests without spending hours in the kitchen. The vibrant greens and pink radish slices create a palette that looks straight out of a food magazine, and the textures make every forkful exciting.
But it’s not just for special occasions—this salad is also practical enough for everyday meals. Whether you’re preparing a quick weeknight dinner or looking for something refreshing to enjoy with grilled fish or chicken, this dish fits the bill.
Tips for Best Results
To get the most out of your Spring Salad with Dill Lemon Vinaigrette, here are a few tried-and-true tips:
- Use the freshest produce available. Visit your local farmers market or grocery store during spring for the most vibrant ingredients.
- Chill your ingredients before assembling the salad. This enhances the crunch and keeps everything crisp and refreshing.
- Slice your radishes thinly using a mandolin if possible. This ensures they don’t overpower the other ingredients and distribute evenly.
- Don’t overdress the salad. Add dressing just before serving and toss gently to coat without wilting the greens.
- Customize it to suit your dietary needs. Add roasted chickpeas for a vegan boost, or grilled salmon or chicken for a heartier meal.
How to Make it a Full Meal
While this salad shines on its own, you can easily transform it into a more filling entrée. Here are some protein-rich toppings you can add:
- Grilled salmon or shrimp
- Roasted or marinated chickpeas
- Hard-boiled eggs
- Grilled tofu
- Crispy prosciutto or bacon
- Sliced grilled chicken breast
These additions not only provide protein but also introduce new textures and flavors that complement the existing ingredients.
Make It Your Own
One of the best aspects of this salad is how easy it is to personalize. If you’re out of micro greens, try arugula or baby spinach. Don’t like feta? Substitute with shaved Parmesan or crumbled goat cheese. Allergic to nuts? Sunflower seeds or pumpkin seeds provide a great crunch without the risk.
Want more crunch? Add sliced cucumbers or shredded carrots. Craving more citrus? Add orange or grapefruit segments. The possibilities are endless, which is why this salad deserves a permanent spot in your springtime recipe rotation.
A Recipe That Encourages Mindful Eating
There’s something inherently mindful about this salad. It encourages you to slow down, savor the freshness of the ingredients, and appreciate the beauty of whole foods. With no heavy cooking involved, it lets the ingredients speak for themselves—a key principle in many healthy eating lifestyles.
By choosing seasonal produce and creating a homemade dressing from scratch, you’re also making a conscious choice to nourish your body and minimize processed foods. This recipe is aligned with plant-forward eating habits, supports digestion, and keeps you full without weighing you down.
Conclusion
The Spring Salad with Dill Lemon Vinaigrette isn’t just a seasonal staple—it’s a showstopper. It brings together bold, fresh ingredients with a homemade touch that’s as good for the body as it is for the soul. Whether you’re serving it to guests or enjoying it on a solo lunch break, this dish is sure to become a repeat favorite.
Its adaptability, flavor profile, and nutritional benefits make it one of the most well-rounded spring salads you can make. It’s a reminder that the best meals don’t need to be complicated—they just need to be crafted with care and good ingredients.