Description
This Spring Salad is light, fresh, and vibrant. It is packed with fresh seasonal vegetables, briny feta cheese, and protein-packed chickpeas, all tossed together in a tangy homemade honey balsamic dressing. This salad is the perfect companion to just about any entree you’ll make this season.
Ingredients
For the salad:
- 1 (5 ounce) package spring mix salad greens
- 1 large English cucumber, diced
- 2 radishes, thinly sliced
- 1 small red onion, thinly sliced
- 1 medium avocado, diced
- 1 cup chickpeas, canned or cooked, drained and rinsed
- 1/2 cup cooked sweet peas (fresh, canned, or thawed from frozen), rinsed and patted completely dry
- ½ cup crumbled feta cheese
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- juice of 1 fresh lemon
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Assemble the salad. Combine the spring mix greens, cucumber, radishes, onion, avocado, chickpeas, and green peas in a large serving plate. Top with feta cheese.
- Make the vinaigrette dressing. In a small mixing bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until smooth.
- Serve. Serve with the dressing on the side or drizzle over the salad and toss well. Serve immediately.
Notes
How to store: Transfer leftover spring salad to an airtight container and refrigerate for up to 5 days. You can store the dry salad and dressing separately to prevent the leftovers from getting soggy.
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American