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Crunchy Spring Greens Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A fresh and vibrant salad combining crisp vegetables, herbs, and seeds, perfect for a light, healthy meal or side dish.

Ingredients

Vegetables

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 tsp fresh lemon zest
  • 2 tsp Dijon mustard (10 g)
  • 1 tbsp fresh mint leaves, chopped
  • 0.5 tsp salt (or sea salt)
  • 0.5 tsp pepper
  • 1 medium cucumber (seeded and diced)
  • 1 small red onion (thinly sliced (115 g))
  • 10 oz asparagus stalks (woody ends removed, cut into 1 inch pieces (280 g))
  • 6 oz snap peas (strings removed, cut into ½-inch slices (170 g))
  • 1 cup English peas in their pods ((6 oz | 175g))
  • 4 cups arugula/rocket ((about 120g))
  • 0.5 cup roasted sunflower seeds ((70 g))
  • 6 oz fresh mozzarella cheese (diced or torn (170 g))

Instructions 

  • Season cucumber slices with salt, set aside in a colander.
  • Soak sliced red onions in cold water, then drain and set aside.
  • Whisk together olive oil, lemon juice, zest, mustard, mint, salt, and pepper to make vinaigrette.
  • Blanch asparagus and peas in salted boiling water, then transfer to an ice bath.
  • Drain and dry all vegetables, then combine with arugula, sunflower seeds, mozzarella, and vinaigrette. Toss to combine and season to taste.

Notes

For extra crunch, toast sunflower seeds before adding.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Vegetables