Spring Green Salad with Fresh Herbs

Spring green salad is the perfect way to celebrate the season’s freshest flavors. Packed with crisp pea shoots, crunchy snap peas, shaved asparagus, and vibrant watermelon radishes, this salad is bursting with color and texture. I love how the creamy avocado and toasted garbanzo beans balance out the crisp veggies, making every bite satisfying and full of contrast.

Tossed with a bright, herby dressing, this salad isn’t just beautiful—it’s refreshing, nourishing, and perfect for any spring meal!

Key Ingredients

• Pea Shoots – Tender and slightly sweet, these delicate greens bring a fresh, vibrant spring flavor.
• Cucumber (Thinly Sliced) – Crisp and refreshing, adding a cooling contrast to the salad.
• Watermelon Radishes (Thinly Sliced) – Gorgeous pink hues with a mild peppery bite, making the salad both stunning and flavorful.
• Radishes (Cut into Chunks) – Classic spring veggie with a sharp, peppery crunch.
• Green Onions (Thinly Sliced) – A mild oniony kick that enhances freshness.
• Snap Peas (Halved Lengthwise) – Naturally sweet and crunchy, bringing a burst of spring flavor.
• Asparagus (Shaved or Blanched & Chopped) – Adds a slightly earthy, crisp-tender bite that pairs perfectly with the greens.
• Avocado – Creamy and rich, balancing out the crisp textures.
• Toasted Garbanzo Beans – Crunchy, protein-packed, and a perfect contrast to the soft greens. I love the crunch from toasted garbanzo beans, but you can also add them straight from the can—no toasting needed!
• Fresh Dill (Chopped) – Bright and slightly citrusy, adding a fragrant touch.
• Fresh Mint (Leaves) – Cool and refreshing, enhancing the overall vibrancy of the salad.
• Feta Cheese – Creamy and slightly tangy, it balances the freshness of the greens and the sweetness of the strawberries. Crumble it over the salad for the perfect finishing touch!

 How to Make Crispy Garbanzo Beans

• Drain & Dry – Drain and rinse 1 cup of canned chickpeas, then pat them dry with a paper towel.
• Season – Toss with 1 tablespoon olive oil, salt, and pepper (or your favorite spices).
•  Roast – Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, shaking halfway through.
• Cool for Maximum Crunch – Let them cool completely before adding to the salad.

What to Serve with Spring Green Salad

This spring green salad is light, and refreshing, and pairs beautifully with a variety of dishes. Whether you serve it as a side or part of a larger meal, here are some delicious pairing ideas:

•  With Grilled Proteins – Serve with grilled chicken, kofta kebabs, or lamb chops for a balanced meal.
• As part of a Spring Spread – Pair with hummus, tzatziki, or a cheese platter for an elegant, seasonal appetizer spread.
• With Bread & Dips – Enjoy with a warm pita, crusty baguette, or homemade sourdough for a simple yet satisfying meal

Swap in Different Spring Ingredients

Spring brings so many crisp, flavorful veggies! Try these swaps:

• Baby Arugula or Butter Lettuce – A softer, milder green base.
• Blanched Sugar Snap Peas – A sweeter alternative to snap peas.
• Roasted Beets – Earthy and slightly sweet, adding a pop of color.
• Shaved Fennel – Adds a light, anise-like crunch.
• Play around with different nuts & seeds—toasted almonds, pecans, or sunflower seeds add great crunch and flavor.

Try a Different Dressing

This salad is versatile enough to pair with various dressings:

• Lemon Vinaigrette – A simple blend of lemon juice, olive oil, and Dijon mustard.
• Honey Mustard Dressing – A slightly sweet and tangy alternative.
• Strawberry Balsamic Dressing – A fruity twist for even more spring flavor.

If you love light, refreshing salads, you’ll also enjoy my Strawberry Quinoa Salad—another vibrant dish packed with fresh herbs and a bright champagne vinaigrette. If you enjoy light, refreshing salads, be sure to check out my collection of delicious salad recipes for more vibrant and seasonal meal ideas!

How to Store & Meal Prep This Salad

This spring green salad is best enjoyed fresh, but if you’re planning, here’s how to keep it crisp and delicious.

• Meal Prep Tip: I like to prep the ingredients separately and assemble them just before serving. Store the greens, quinoa, and veggies in separate containers, and keep the dressing in a jar so everything stays fresh.
• How to Store Leftovers: If already dressed, the salad will keep in the fridge for up to 1 day, though the greens may soften. For longer storage, leave the dressing off and refrigerate for up to 3 days.
• Pro Tip: To revive refrigerated salad, add a handful of fresh greens and an extra drizzle of dressing before serving!