Vegan Fresh Spring Salad
Bursting with vibrant colors and crisp textures, this Vegan Fresh Spring Salad is a celebration of seasonal produce in every bite. Featuring a medley of mixed salad greens, crunchy radishes, sugar snap peas, and carrot ribbons, it's beautifully paired with creamy avocado and a zingy lemon vinaigrette sweetened with a hint of maple syrup. Fresh mint leaves add an aromatic twist, making this salad as refreshing as it is wholesome. Ready in just 20 minutes with no cooking required, it's a perfect plant-based option for a light lunch, appetizer, or side dish. Packed with nutrients and irresistibly delicious, this spring-inspired salad is a must-try for vegan and gluten-free food enthusiasts.
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Recipe Information
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
Instructions
1. Thoroughly wash and dry all produce. Set aside to air-dry further while preparing the dressing.
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.
3. Slice the cucumber into thin rounds and the radishes into thin slices using a sharp knife or a mandoline for even slices.
4. Peel the carrot and, using a vegetable peeler, cut into long thin ribbons or julienne them if preferred.
5. Cut the cherry tomatoes in half, and if they are large, into quarters.
6. Trim and string the sugar snap peas, then cut them into bite-sized pieces.
7. Halve the avocado, remove the pit, peel, and slice into cubes.
8. Finely chop the green onions and roughly chop the fresh mint leaves.
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.
10. Drizzle the prepared lemon vinaigrette over the salad and gently toss using salad forks or your hands to evenly coat all ingredients.
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
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 34.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3207 mg | 68% | |
*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.
