Vegan Fresh Spring Salad

Bursting with vibrant colors and refreshing flavors, this Vegan Fresh Spring Salad is the ultimate celebration of seasonal produce. Featuring a medley of crisp mixed greens, crunchy sugar snap peas, sweet cherry tomatoes, and peppery radishes, this salad is balanced perfectly with creamy avocado and fragrant fresh mint. The light and zesty lemon vinaigrette, enhanced with a hint of maple syrup and Dijon mustard, ties the whole dish together in a symphony of brightness. Ready in just 20 minutes and packed with nutrients, this vegan salad is perfect as a light main course or a vibrant appetizer. Whether you're embracing plant-based living or just craving a fresh, healthy dish, this easy spring salad is sure to delight your taste buds.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups mixed salad greens (e.g., arugula, spinach, and lettuce)
• 1 medium cucumber
• 5 small radishes
• 1 large carrot
• 1 cup cherry tomatoes
• 1 cup sugar snap peas
• 1 large avocado
• 2 stalks green onions
• 0.5 cup fresh mint leaves
• 3 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

1. Thoroughly wash and dry all produce. Set aside to air-dry further while preparing the dressing.

Step 2

2. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, maple syrup, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste if needed.

Step 3

3. Slice the cucumber into thin rounds and the radishes into thin slices using a sharp knife or a mandoline for even slices.

Step 4

4. Peel the carrot and, using a vegetable peeler, cut into long thin ribbons or julienne them if preferred.

Step 5

5. Cut the cherry tomatoes in half, and if they are large, into quarters.

Step 6

6. Trim and string the sugar snap peas, then cut them into bite-sized pieces.

Step 7

7. Halve the avocado, remove the pit, peel, and slice into cubes.

Step 8

8. Finely chop the green onions and roughly chop the fresh mint leaves.

Step 9

9. In a large salad bowl, combine the mixed greens, sliced cucumber, radish slices, carrot ribbons, cherry tomatoes, sugar snap peas, diced avocado, green onions, and mint leaves.

Step 10

10. Drizzle the prepared lemon vinaigrette over the salad and gently toss using salad forks or your hands to evenly coat all ingredients.

Step 11

11. Serve immediately as a fresh starter or light main course. For optimal flavor and texture, consume the salad the same day it is prepared.

Nutrition Facts

Serving size	(1188.4g)

Amount per serving	% Daily Value*
Calories	1048.5

Total Fat 73.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 2018.2mg	0%
Total Carbohydrate 93.4g	0%
Dietary Fiber 41.6g	0%
Total Sugars 34.4g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 637.7mg	0%
Iron 19.1mg	0%
Potassium 3207.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 8.6%

Carbs: 33.1%