Perfect Spring Salad
Total Time
10 mins
Prep Time
10 mins
Rating
4.7 out of 5 stars
(20)
Ingredients
8
- 8 heads little gem lettuce, bottom 1-inch trimmed off and separated into leaves (you can also use butter lettuce)
- 4 Persian cucumbers, thinly sliced
- 1 Easter radish, very thinly sliced (or 3 regular radishes thinly sliced)
- 1 ripe avocado, pitted, peeled, and thinly sliced
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh mint
- 8 canned artichoke hearts, drained and halved
- 12 ounces roasted asparagus, cut into 2-inch pieces
- Juice of 1 lemon
- 1 tablespoon champagne vinegar
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1/3 cup olive oil
- Kosher salt and freshly cracked black pepper to taste
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Preparation
Chef’s notes
The dressing will keep in an airtight container for up to 5 days.
If you want to bulk the salad up for a main meal, you can add chicken, shrimp, fish, chickpeas, or white beans.
This salad is vegan, gluten-free, and vegetarian. If you want to add feta or goat cheese, you certainly could, but it is perfect without it.