Last Saturday at the farmers’ market, my daughter Lily pulled me toward a stall overflowing with the most beautiful snap peas I had ever seen. They were so crisp they practically squeaked when she touched them. I bought a huge bag, plus asparagus, pea shoots, and a bouquet of basil that made the whole car smell incredible on the drive home. That afternoon I made this Everything Spring Green Salad with Basil Lemon Vinaigrette, and Jake and I ate the entire bowl standing at the kitchen island.
This Everything Spring Green Salad with Basil Lemon Vinaigrette is what happens when you let the season do the cooking. There is no actual cooking at all, really. It is a celebration of spring on a plate. Every bite tastes fresh and alive in a way that only peak-produce vegetables can deliver. The basil lemon vinaigrette is bright, herby, and so simple that Noah helped me pulse it in the mini food processor. He pressed the button while I held the bowl and we both jumped when it roared to life. A small moment, but one of my favorites from that whole week.
Why You'll Love This Everything Spring Green Salad with Basil Lemon Vinaigrette
- Ready in 15 minutes. This Everything Spring Green Salad with Basil Lemon Vinaigrette comes together faster than it takes to set the table. You just chop, blend the dressing, and toss.
- No cooking required. Every vegetable in this salad is served raw or barely blanched, so your kitchen stays cool and you do not lose any precious crunch.
- That basil lemon vinaigrette. It is the kind of dressing you will want to put on everything. Fresh basil, bright lemon, a whisper of honey. It tastes like sunshine.
- So flexible. Swap in whatever spring greens look best at your market. Asparagus one week, sugar snaps the next. The salad changes with the season and I love that about it.
- Beautiful on any table. The mix of greens, pale green peas, and bright herbs makes this Everything Spring Green Salad with Basil Lemon Vinaigrette a showstopper for brunch, Easter, or a simple Tuesday dinner.
Everything Spring Green Salad with Basil Lemon Vinaigrette Ingredients
The ingredient list for this Everything Spring Green Salad with Basil Lemon Vinaigrette looks long but it is mostly gentle washing and a few quick chops. Every element brings a different shade of green and its own distinct texture.
- 113 g (4 oz) sugar snap peas, strings removed and halved diagonally. These are the sweetest little crunch pockets in your Everything Spring Green Salad with Basil Lemon Vinaigrette.
- 113 g (4 oz) fresh asparagus, woody ends snapped off, sliced into thin coins on a sharp bias.
- 1 medium English cucumber, halved lengthwise, seeded, and sliced into thin half-moons.
- 85 g (3 oz) pea shoots or microgreens. Look for these at farmers’ markets or well-stocked grocery stores. They taste like the essence of spring.
- 1 ripe but firm avocado, diced into bite-sized pieces.
- 2 spring onions, white and light green parts only, thinly sliced.
- Handful of fresh basil leaves, torn right before serving.
- Handful of fresh dill fronds, roughly chopped.
- 30 g (1/3 cup) shelled fresh or frozen peas. If using frozen, just rinse them under cool water to thaw. Do not cook them.
- 2 tbsp toasted pine nuts or shelled pistachios for a little richness and crunch.
The secret to peak crunch is cold water. I drop my sliced snap peas and asparagus coins into an ice bath for 5 minutes while I prep everything else. They come out so crisp that Lily calls them vegetable chips. This single step transforms the texture of your Everything Spring Green Salad with Basil Lemon Vinaigrette from good to unforgettable.
If you love the bright snap of raw green vegetables, you will also adore my La Scala Chopped Salad. It shares that same fresh, crunchy energy and also leans on a zippy lemon dressing. Peas and asparagus are packed with fiber and vitamin K, which supports bone health. That is a bonus I feel good about when I heap seconds onto my plate.
For the brightest, most vibrant Everything Spring Green Salad with Basil Lemon Vinaigrette, buy your vegetables the day you plan to serve it. Spring produce loses its snap quickly. If you must prep ahead, store washed and dried vegetables in a container lined with a paper towel and keep the dressing separate.
How to Make Everything Spring Green Salad with Basil Lemon Vinaigrette
I love recipes where the food processor does most of the heavy lifting. The basil lemon vinaigrette comes together in under a minute and the rest is just gentle assembly. Here is how to build your Everything Spring Green Salad with Basil Lemon Vinaigrette.
Step 1: Make the basil lemon vinaigrette.
Grab your mini food processor or blender and combine a large handful of fresh basil leaves, 60 ml (1/4 cup) of fresh lemon juice, 1 small garlic clove, 1 teaspoon of honey, a pinch of salt, and a few cracks of black pepper. Pulse until the basil is finely chopped. Then, with the motor running, slowly drizzle in 80 ml (1/3 cup) of good extra virgin olive oil. You will see the dressing turn a gorgeous pale green and thicken slightly. Taste it and add more salt or a tiny squeeze more lemon if it needs brightness. This dressing is the heartbeat of your Everything Spring Green Salad with Basil Lemon Vinaigrette. Set it aside. The flavors meld as it rests, which means it only gets better over the next 10 minutes.
Lora’s Tip: If your blender is large and struggles with the small volume of dressing, use an immersion blender in a narrow jar or shake everything vigorously in a sealed jar instead. I had to learn this the hard way when my big blender just threw everything up the sides.
Step 2: Blanch the asparagus (optional but worth it).
Bring a small pot of water to a boil and prepare an ice bath nearby. Drop your asparagus coins into the boiling water for exactly 60 seconds. You will see them turn a vivid, almost jewel-toned green. Immediately scoop them out with a spider strainer and plunge them into the ice bath. This step takes the raw edge off while keeping them snappy. If you are in a rush, raw asparagus is still delicious in this Everything Spring Green Salad with Basil Lemon Vinaigrette. The choice is yours.
Step 3: Assemble the salad greens.
Find your widest, shallowest serving bowl or platter. I use a big white ceramic one that makes all the greens pop. Scatter the pea shoots or microgreens across the bottom. Then artfully arrange the snap peas, asparagus, cucumber, avocado, spring onions, and fresh or thawed peas over the top. Do not toss yet. You want every ingredient visible because this Everything Spring Green Salad with Basil Lemon Vinaigrette is so beautiful before it is mixed.
Step 4: Dress and finish.
Just before serving, give the basil lemon vinaigrette a good stir or shake. Drizzle about three-quarters of it over the salad. Tear the fresh basil and sprinkle the dill over the top. Add the toasted pine nuts. Then, using your clean hands or two large spoons, gently toss everything together. Using your hands gives you better control and keeps the avocado from smushing. Taste a bite of your Everything Spring Green Salad with Basil Lemon Vinaigrette and decide if it needs the rest of the dressing. I usually pour every last drop over the top and let it pool slightly at the bottom of the bowl, which is wonderful for soaking up with crusty bread. The technique of blanching and shocking vegetables is similar to what I use in my Best Broccoli Salad for maximum color and the perfect tender-crisp bite.
Lora's Kitchen Tips
- Keep everything cold until the last minute. Warm greens are sad greens. I stash my serving bowl in the fridge for 10 minutes before I build the salad. It keeps the pea shoots perky and the avocado from getting soft too quickly.
- Dry your greens thoroughly. Any water clinging to your vegetables will thin out your beautiful basil lemon vinaigrette and make your Everything Spring Green Salad with Basil Lemon Vinaigrette watery at the bottom. I spin pea shoots in a salad spinner and pat everything else with a clean kitchen towel.
- Toast your nuts while the water boils. A quick 2 to 3 minutes in a dry skillet over medium heat wakes up the oils in pine nuts or pistachios. You will smell them before they look done, so stay close and shake the pan often.
- If your vinaigrette separates, do not worry. Basil lemon vinaigrette naturally splits as it sits because it has no emulsifiers. Just give it a vigorous whisk or shake and it will come right back together.
- Slice on a sharp bias for more surface area. Cutting snap peas and asparagus at a steep angle exposes more of their interior. That means more nooks and crannies for the dressing to cling to, which makes every bite of your Everything Spring Green Salad with Basil Lemon Vinaigrette perfectly coated.
Everything Spring Green Salad with Basil Lemon Vinaigrette Variations and Substitutions
This Everything Spring Green Salad with Basil Lemon Vinaigrette is more of a template than a strict recipe. I change it nearly every time I make it based on what looks good at the market.
Add a soft cheese: A few dollops of burrata or creamy goat cheese tucked into the greens makes the salad feel more substantial. The milky richness is incredible against the bright lemon dressing.
Make it a main dish: Top your Everything Spring Green Salad with Basil Lemon Vinaigrette with slices of grilled chicken, seared salmon, or even a scoop of Cottage Cheese Chicken Salad for a protein boost that turns it into a complete meal.
Change up the herbs: No basil? Use a mix of tarragon and parsley for a more French-leaning Everything Spring Green Salad with Basil Lemon Vinaigrette. Or go all in on mint for something that tastes especially refreshing on a hot day.
Add edible flowers: When I serve this for Easter or a spring brunch, I scatter a few pansies or chive blossoms over the top. They make the salad feel fancy with almost no effort. Lily helps me pick them from our tiny garden patch.
What to Serve with Everything Spring Green Salad with Basil Lemon Vinaigrette
I serve this Everything Spring Green Salad with Basil Lemon Vinaigrette piled high next to a simple roast chicken or seared salmon. It also holds its own as a light lunch with a slice of good sourdough for sopping up the leftover dressing at the bottom of the bowl. Jake loves it alongside grilled lamb chops when we have friends over.
For a full spring spread, I will often pair it with my Caprese Salad with Balsamic Glaze. The two salads together on a buffet look absolutely stunning and give guests a choice between something bright and herby and something rich and tomatoey. A chilled glass of crisp sauvignon blanc or a sparkling water with lemon completes the meal.
How to Store Everything Spring Green Salad with Basil Lemon Vinaigrette
- Storing: Store leftover Everything Spring Green Salad with Basil Lemon Vinaigrette in an airtight container in the fridge for up to 1 day. Any longer and the greens will lose their crunch.
- Make-ahead tip: Prep all the vegetables and make the basil lemon vinaigrette up to 4 hours ahead. Store everything separately in the fridge. Toss together just before serving so your Everything Spring Green Salad with Basil Lemon Vinaigrette stays crisp.
- Vinaigrette storage: Extra basil lemon vinaigrette keeps beautifully in a sealed jar in the fridge for up to 5 days. Let it come to room temperature and shake well before using.
- Reviving slightly wilted salad: If your leftover Everything Spring Green Salad with Basil Lemon Vinaigrette looks a little tired the next day, toss in a fresh handful of pea shoots and a squeeze of lemon. It wakes everything right back up.
- Freezing is not recommended. The delicate raw vegetables and avocado in this Everything Spring Green Salad with Basil Lemon Vinaigrette do not freeze well. This is a salad best made fresh and enjoyed immediately.
Everything Spring Green Salad with Basil Lemon Vinaigrette FAQ
Here are the questions I get asked most about this recipe:
Can I make Everything Spring Green Salad with Basil Lemon Vinaigrette ahead of time?
You can prep the components up to 4 hours ahead, but do not assemble until just before serving. Wash and slice all the vegetables, make the vinaigrette, and store everything separately in the fridge. The avocado is the tricky part. It will brown if cut too early, so I dice it right at the last minute. Toss your Everything Spring Green Salad with Basil Lemon Vinaigrette together only when you are ready to eat.
What can I substitute for pea shoots?
Pea shoots can be tricky to find depending on where you live. Baby spinach, watercress, or a spring mix works beautifully as the base of your Everything Spring Green Salad with Basil Lemon Vinaigrette. You want something tender and mild that lets the dressing and other crunchy vegetables shine without competing.
Is Everything Spring Green Salad with Basil Lemon Vinaigrette healthy?
Yes, this Everything Spring Green Salad with Basil Lemon Vinaigrette is packed with raw and lightly blanched green vegetables, heart-healthy olive oil, and avocado. It is full of fiber, vitamins A, C, and K, and plant-based antioxidants. The dressing uses just a touch of honey for balance, so the overall sugar stays low.
How do I stop my avocado from turning brown in the salad?
The lemon juice in the basil lemon vinaigrette helps slow browning, but avocado will always oxidize over time. Dice it last and toss it gently through your Everything Spring Green Salad with Basil Lemon Vinaigrette right before serving. If you have leftovers, the avocado may look a little tired by day two but it will still taste fine.
Can I use dried herbs instead of fresh in the vinaigrette?
I would not recommend it for this particular recipe. Fresh basil is what gives the Everything Spring Green Salad with Basil Lemon Vinaigrette its signature bright green color and summery flavor. Dried basil loses almost all of that vibrancy and will give you a dressing that tastes flat and a little dusty. Fresh is essential here.
This Everything Spring Green Salad with Basil Lemon Vinaigrette has become our family’s official signal that winter is finally over. Lily requests it on the first warm day of the year, and I am always happy to oblige. I really hope it becomes your favorite spring ritual too. It is the kind of recipe that reminds you how good simple, real food can be.
With love and a big bowl of greens,
Lora x
Everything Spring Green Salad with Basil Lemon Vinaigrette
4
servings15
minutes2
minutes280
kcalIngredients
113 g (4 oz) sugar snap peas, strings removed, halved diagonally
113 g (4 oz) asparagus, woody ends snapped, sliced into thin coins
1 medium English cucumber, halved, seeded, sliced into half-moons
85 g (3 oz) pea shoots or microgreens
1 ripe avocado, diced
2 spring onions, white and light green parts, thinly sliced
Handful fresh basil leaves, torn
Handful fresh dill fronds, roughly chopped
30 g (1/3 cup) shelled fresh or frozen peas, thawed
2 tbsp toasted pine nuts or pistachios
Large handful fresh basil leaves (about 20 g / 1 packed cup)
60 ml (1/4 cup) fresh lemon juice
1 small garlic clove
1 tsp honey
1/4 tsp fine sea salt
Freshly cracked black pepper, to taste
80 ml (1/3 cup) extra virgin olive oil
Directions
Make the vinaigrette: In a mini food processor or blender, combine basil, lemon juice, garlic, honey, salt, and pepper. Pulse until basil is finely chopped. With motor running, slowly drizzle in olive oil until the basil lemon vinaigrette is smooth and pale green. Set aside.
Optional blanch: Boil a small pot of water and prepare an ice bath. Drop asparagus coins into boiling water for 60 seconds until bright green. Immediately transfer to ice bath, then drain and pat dry.
Assemble: Scatter pea shoots across a wide shallow serving bowl or platter. Artfully arrange snap peas, asparagus, cucumber, avocado, spring onions, and peas over the greens.
Finish: Just before serving, drizzle three-quarters of the basil lemon vinaigrette over the Everything Spring Green Salad with Basil Lemon Vinaigrette. Scatter torn basil, dill, and toasted pine nuts on top. Toss gently with your hands or two spoons.
Serve: Taste and add remaining dressing if desired. Serve immediately while everything is cold and crisp.
