Everything Spring Green Salad with Basil Lemon Vinaigrette

Introduction

A bright, celebratory salad for spring.
As a professional recipe developer I’m always chasing that perfect balance of verdant flavor and clean acidity, and this salad does just that. Imagine a bowl of tender baby greens uplifted by the electric snap of blanched asparagus and sugar snap peas, with the crisp, slightly tart lift of green apple and the buttery comfort of avocado. The dressing—a vivid basil-lemon vinaigrette—wraps everything in a fragrant, silky sheen that feels both indulgent and utterly light.
This salad is the kind of dish I reach for when I want something that reads as special but comes together without fuss. It’s adaptable: serve it alongside grilled fish for an elegant weeknight dinner, bring it to a potluck where it will vanish, or enjoy it solo when you crave bright, green flavors. The techniques I’ll describe focus on timing, texture preservation, and the small finishing touches that elevate a simple assembly into a memorable salad experience. Whether you’re prepping for a seasonal dinner party or making a fresh lunch, the combination of herbs, crunchy nuts, and a lively vinaigrette will make this salad a springtime staple in your repertoire. Read on for ingredient notes, a clear assembly workflow, and tips for the best-textured result.

Why You’ll Love This Recipe

Reasons it becomes an instant favorite.
First, the salad is a study in contrasts: delicate baby greens and peppery arugula meet crunchy snap peas and toasted nuts; creamy avocado contrasts with the clean pop of green apple. Every bite delivers freshness without feeling one-note. Second, the basil-lemon vinaigrette is an aromatic, emulsified dressing that clings to leaves without weighing them down—bright citrus and herbal perfume make it endlessly versatile.

• Textural variety: a mix of tender and crisp elements keeps each forkful interesting.
• Seasonal focus: it highlights spring produce at its best.
• Quick to assemble: with a few simple, fast techniques you’ll have a composed salad in minutes.

As a food creator I also appreciate how photogenic this salad is—the layers of green hues and flecks of herbs make for a naturally pretty presentation. But beyond looks, the balance of acid, fat, and fresh herbs means it pairs effortlessly with grilled proteins, pasta mains, or as a stand-alone light meal. If you enjoy salads that sing with freshness and texture, this one will quickly become a reliable go-to.

Flavor & Texture Profile

What to expect on the palate and how to enhance it.
This salad layers flavors in a way that feels intentional: the vinaigrette provides bright lemon acidity and herbaceous basil notes, while a touch of Dijon adds subtle pungency and a whisper of honey brings balance. The greens contribute a leafy backdrop with gentle bitterness from peppery components and a buttery softness from lettuces. Toasted nuts add a warm, nutty crunch that contrasts with the juicy, crisp green apple slices. Blanched asparagus and snap peas offer a fresh vegetal snap that reads like spring itself.

• Acid: lemon juice brightens and lifts every element.
• Fat: olive oil smooths the dressing and carries flavor across the palate.
• Herbaceousness: fresh basil and mint introduce aromatic top notes.

For the best mouthfeel, aim for a mix of textures on each fork—some tender greens, one or two crisp apples, a sliver of avocado, and a crunchy almond. Small technique choices—shock blanched veggies in ice, slice apples thinly, and toast nuts gently—have outsized effects on the final texture. These adjustments ensure the salad remains dynamic and satisfying from the first bite to the last.

Gathering Ingredients

Collect everything you’ll need before you start.
Organization matters when you’re assembling a composed salad. Lay out produce, herbs, and pantry items so you can move through blanching, dressing, and tossing without scrambling. Pay attention to the freshness of the greens and the ripeness of the avocado—those two elements determine much of the salad’s texture and flavor. Below is a clear ingredient list arranged for ease of prep.

• 5 cups spring mix (baby greens, arugula, butter lettuce)
• 1 cup baby spinach
• 6 asparagus spears, trimmed
• 1/2 cup sugar snap peas, halved
• 1 small green apple, thinly sliced
• 1/2 ripe avocado, sliced
• 2 tbsp fresh basil, chiffonade
• 1 tbsp fresh mint, chopped
• 3 tbsp toasted sliced almonds
• 2 oz crumbled feta or goat cheese (optional)
• For the Basil Lemon Vinaigrette:
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup packed fresh basil leaves
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt to taste
• Freshly ground black pepper to taste

A note on substitutions: if you prefer seeds to nuts, pepitas work beautifully. For a vegan version, omit the cheese and replace honey with maple syrup. Freshness of herbs makes a noticeable difference, so choose bright, unblemished basil and mint sprigs when possible.

Preparation Overview

A clear plan keeps the salad bright and texturally perfect.
Start by prepping produce and setting up an ice bath for the blanched vegetables. Blanching is the key technique here—quickly cook the asparagus and snap peas until they're vivid and tender-crisp, then cool them immediately to halt cooking and lock in color. While the vegetables cool, whisk or blend the basil-lemon vinaigrette until it’s smooth and slightly emulsified; this helps it cling to the leaves without making them soggy.
Arrange your workspace with a large mixing bowl for tossing, a smaller bowl for the ice bath, and a cutting board for apple and avocado prep. When assembling, add the dressing gradually and toss gently to avoid bruising delicate leaves. Tossing with tongs or clean hands ensures an even coating while preserving delicate textures.

• Timing tip: have the vinaigrette ready before you shock the blanched vegetables.
• Texture tip: slice the apple thin so it adds crispness without overpowering the bite.
• Finishing touches: sprinkle nuts and herbs last to maintain crunch and aromatic lift.

These preparatory choices preserve brightness and ensure the salad feels lively on the plate rather than weighed down.

Cooking / Assembly Process

Step-by-step assembly and cooking instructions.

1. Prepare the produce: wash and spin dry the spring mix and baby spinach. Trim asparagus and cut into 1–2 inch pieces; slice the green apple thinly and halve and slice the avocado just before assembling to avoid browning.
2. Blanch the asparagus and snap peas: bring a pot of salted water to a boil. Cook the asparagus pieces until bright green and slightly tender and the snap peas until crisp-tender; immediately transfer to a bowl of ice water to stop the cooking, then drain thoroughly.
3. Make the basil-lemon vinaigrette: combine lemon juice, basil leaves, Dijon mustard, honey, salt and pepper in a blender or jar. While blending or whisking, slowly add the olive oil until the dressing emulsifies into a smooth, bright vinaigrette. Taste and adjust seasoning as desired.
4. Assemble the salad: in a large bowl, combine the spring mix, baby spinach, blanched asparagus and snap peas, green apple slices and avocado. Add the herbs and toasted nuts, and sprinkle over the cheese if using.
5. Dress and toss: drizzle about two-thirds of the vinaigrette over the salad and gently toss to coat; add more dressing if needed to taste. Season with additional salt and pepper if desired, and serve immediately for best texture.

Throughout the assembly, use gentle, folding motions to protect tender leaves and maintain textural contrast. If you’re preparing ahead, keep the dressing separate and combine just before serving to preserve crispness.

Serving Suggestions

How to present and pair this salad for different occasions.
This salad is versatile enough to be a centerpiece on a spring menu or a bright side dish. For a light lunch, serve it with a thick slice of crusty bread or a warm grain bowl to add substance. For dinner, it pairs wonderfully with simply grilled proteins like lemon-thyme chicken, seared salmon, or a grilled halloumi—each complements the herb-citrus dressing without overpowering it.

• Casual lunch: add boiled new potatoes and a squeeze of extra lemon for a hearty twist.
• Dinner party: serve in a chilled mixing bowl and finish tableside with a final drizzle of dressing and a scatter of fresh herbs for theater.
• Make it a vegan main: up the nuts and seeds and include roasted chickpeas for protein.

When plating for guests, do the final toss in a large bowl and transfer to individual plates just before serving to preserve the avocado’s creamy texture and the nuts’ crunch. Keep any garnishes—extra herbs, reserved nuts, or additional cheese—on the side so diners can adjust to taste. These small service choices keep the salad lively and inviting at the table.

Storage & Make-Ahead Tips

Maximize freshness if you need to prep in advance.
Salads built from delicate greens and creamy avocado are best eaten fresh, but there are reliable strategies to prep components ahead while keeping textures bright. Blanch vegetables and chill them thoroughly in an ice bath, then store them drained in an airtight container lined with paper towels to absorb excess moisture. Keep the dressing in a sealed jar in the refrigerator; if it separates, give it a vigorous shake or whisk before using. Toasted nuts can be stored at room temperature in a covered container for a few days to retain crunch.

• Advance prep: wash and dry greens, store them loosely wrapped in paper towels inside a container to maintain crispness.
• Avoid premature dressing: always dress just before serving to prevent sogginess.
• Avocado care: slice avocado at the last minute, or coat slices lightly with lemon juice if you must prepare a short time ahead.

For gatherings, assemble everything except the avocado and dressing, then toss at the last moment. If you find yourself with leftover dressed salad, expect the greens to soften; repurposing leftovers into a sandwich, grain bowl, or omelet topper recovers their value and reduces waste.

Frequently Asked Questions

Answers to common questions I get when sharing this salad.

• Can I make the vinaigrette without a blender? Yes—whisk the lemon juice, basil (finely chopped), Dijon, honey, salt and pepper together in a bowl, then slowly drizzle in the olive oil while whisking vigorously to help it emulsify.
• How do I keep the asparagus crisp? Shock blanched asparagus in an ice bath immediately after cooking and drain thoroughly before adding to the salad to retain a bright color and firm texture.
• What if I don’t have fresh basil? Fresh basil is central to the dressing’s character; if unavailable, use a milder herb like flat-leaf parsley and boost the lemon slightly—though the flavor will be different.
• Can I swap the nuts? Yes—pepitas or toasted walnuts make great alternatives and change the salad’s nutty profile in a pleasant way.

If you have other questions about timing, ingredient swaps, or pairing ideas, I’m happy to help—ask away and I’ll share the practical tweaks I use in the test kitchen to get the best texture and flavor every time.