This Spring Goddess Salad has a lot of seasonal veggies and a simple lemon dressing. It will quickly become one of your favorites this spring and summer.
SPRING GODDESS SALAD
This salad is the essence of spring. The fresh basil adds a sweet surprise too! It takes about 10 minutes to toss together and is sure to stand out with all those colors.
HOW TO SERVE THE SPRING GODDESS SALAD
This salad contains enough protein, carbohydrates, and fat to make it a complete meal. You will definitely feel satisfied after eating a serving! However, you could also make this recipe last for more than 4 servings by eating a smaller portion as a side salad.
There are always many different ways to customize and serve salads. Want more protein? Add chicken (learn How to Grill Chicken) or salmon. Need more carbs? Add quinoa or rice!
P.S. Here’s a guide on How to Boil Eggs (to make them easy to peel!).
HOW TO MAKE SIMPLE LEMON DRESSING
This simple lemon dressing is super easy to make for any salad. The key to a great dressing is to make sure all ingredients are combined well before serving.
- In order to get all the juice from your lemon, use a lemon hand juicer
- Use a salad dressing shaker to get a fast and easy blend
- Mix with a whisk (mini whisks are great for this!) in a large bowl for 2-3 minutes or until everything has had time to thoroughly combine
MORE DELICIOUS SALAD RECIPES:
- Simple Spinach Strawberry Walnut Salad with Tangy Dressing
- Healthy Egg Salad
- How to Make Chicken Salad (Clean Eating Recipe)
- Simple Grape Salad Recipe
- Healthy Avocado Chicken Salad
- Healthy Broccoli Salad with Bacon
Spring Goddess Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Spring Goddess Salad has a lot of seasonal veggies and a simple lemon dressing. It will quickly become one of your favorites this spring and summer.
Ingredients
SALAD:
- 1 bunch of thin asparagus spears (cut in half lengthwise after you roast them if they are thick spears)
- Olive oil (1 TBSP)
- 4 cups mixed greens
- 6 fresh basil leaves, chopped
- 2 medium zucchini or cucumber, made into ribbons with a vegetable peeler
- 1 cup peas
- 3 radishes, thinly sliced
- 1 avocado, cut into cubes or slices
- 4 hard-boiled eggs, peeled & cut in half (read: How to Boil Eggs)
- 4 oz shaved parmesan cheese
- Salt and pepper to taste
DRESSING:
- 1 shallot bulb, thinly sliced
- Zest from 1/2 a lemon
- Juice from 1 lemon (2–3 TBSP)
- Olive oil (1-2 TBSP)
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit. Place asparagus on a cookie sheet and lightly coat with olive oil and salt and pepper. Roast for 5-10 minutes (depending on the thickness of the spears).
- You want the asparagus to be barely tender, not limp. Set them aside to cool.
- While the asparagus is roasting, make the lemon and olive oil dressing.
- DRESSING: Thinly slice one shallot bulb and place it in a small bowl. Zest half a lemon in the bowl, then squeeze the juice from the whole lemon (2-3 TBSP). Add Olive oil according to your taste. Start with 1 TBSP of Olive oil and add more if needed.
- In a large bowl, gently toss and coat roasted asparagus, mixed greens, chopped basil, zucchini ribbons, peas, and sliced radishes in the lemon dressing, adding salt and pepper to taste.
- Place avocado and eggs on the salad and sprinkle shaved parmesan all over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
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