Let Me Tell You About This Salad I Can’t Stop Making

I’m not saying I have an addiction to green things in spring, but…okay, actually, my friends would probably say that for me. There’s just something about those first truly sunny days that makes me want every meal to look like I went foraging in a lush cottage garden. And this Everything Spring Green Salad, tossed (well, more like drowned) in a tangy lemon basil vinaigrette, is pretty much the only salad I want to eat from March to, oh, September. I made this the first time partly out of desperation to use up a box of wilting arugula and a bunch of slightly limp peas. Now it’s a staple. My partner calls it ‘that big green pile’ and then proceeds to inhale two helpings, so.

Everything Spring Green Salad with Lemon Basil Vinaigrette

Quick story—last spring, I forgot the basil for the vinaigrette, and while my cousin Molly didn’t say anything, she definitely went back for thirds the week after when I put it back in. Coincidence? I think not!

Why You’ll Love Grabbing Everything Green

I make this when I’m feeling lazy but want to seem like I’m serving, you know, a proper meal. My family goes a bit loopy for this because it’s crunchy, a bit tangy, and you can just keep adding whatever you tripped over at the farmer’s market that week. (Sometimes, honestly, it’s just me trying to clear out the vegetable drawer before things start growing legs.)

Also, the vinaigrette—man, I had to stop myself from drinking it straight out the jar. It’s sharp and zippy but not so sour your mouth turns inside out. The first time I made it, I almost bailed on the lemon and used that old bottled stuff. Don’t do that, mate. Fresh lemon is everything here. I learned the hard way.

Everything You’ll Need (But Honestly, Fudge It If You Have To)

120g (about 4 cups) mixed spring greens—arugula, baby spinach, pea shoots, or whatever’s staring at you from the fridge (I sometimes just use all spinach if that’s what I have, and it’s still grand)
1 small bunch asparagus, trimmed and cut into 2-inch pieces (frozen works if you sauté it lightly first; my aunt swears by it, but I prefer fresh, tbh)
1 cup fresh or thawed frozen peas (sugar snap peas, chopped, are divine—but don’t go out of your way if you can’t find them)
1/2 small cucumber, thinly sliced (English ones are fancy, but regular is fine, seeds scooped or not—it’s your call)
Half an avocado, cubed or sliced (optional, but my partner won’t let me skip it now)
1/4 cup fresh herbs—basil, mint, dill, or chives (my gran was strict about basil, but I like a mix; just chop whatever’s green and smells good)
1/4 cup toasted pumpkin seeds (sometimes sunflower seeds if that’s all that’s left; walnuts are pretty good too)
1/4 cup crumbled feta or soft goat cheese (or skip for vegan, but I’d miss it)
For the vinaigrette:
1/3 cup good olive oil
Juice and zest of 1 juicy lemon (don’t use that sad bottled stuff, please, unless it’s really an emergency)
2 tbsp finely chopped fresh basil (dried in a pinch, but double it up; it’s just not as punchy)
1 tsp honey or maple syrup (agave if you’re desperate)
1 tsp Dijon mustard
Salt and pepper, to taste (I somehow always forget the pepper; it’s not the end of the world)

How I Actually Throw This Together

Blanch the peas and asparagus: Boil a pot of water, salt it, and chuck in the peas and asparagus for about 90 seconds (2 minutes if they’re big and tough). Drain and rinse under cold water or dump ‘em in an ice bath if you can be bothered—and I usually can’t. Set them aside.
Whip up the vinaigrette: Pour the olive oil, lemon juice and zest, chopped basil, honey, Dijon, and a good pinch of salt and pepper into a jar. Put the lid on and shake it like you mean it for 30-ish seconds until it looks all emulsified. (Or just whisk in a bowl, but the jar means fewer dishes. See, I’m thinking ahead!)
Layer the greens and goodies: Get your biggest salad bowl. Dump in your spring greens. Scatter the blanched veggies, cucumber slices, and avocado over the top. Sprinkle over the fresh herbs and toss in your pumpkin seeds and feta. Sometimes, I add a little more cheese on top because I can’t help myself.
Dress and toss: Drizzle about half the vinaigrette over the salad, toss gently (hands work best, but tongs are fine if you’re squeamish), and give it a taste. Add more dressing if you think it needs it—and this is where I always sneak a bite “for quality control.”
Final touches: Sprinkle a last pinch of salt or pepper if you feel it needs it. Maybe another squeeze of lemon, if today just needs that kind of brightness. Serve it up while everything’s fresh and crisp!

Little Notes from My Ongoing Salad Experiments

If you accidentally wilt the asparagus by leaving it in the water too long, just call it ‘tender’ and pretend that’s what you meant. No one’s ever called me out—yet.
The vinaigrette honestly gets better after an hour in the fridge, if you think that far ahead.
I’ve absolutely forgotten the feta a time or two. Still got plenty of compliments, so maybe it’s not as critical as I think.

What Happens If You Mix It Up (Or, My Kitchen Experiments)

Swapped peas for shelled edamame one time: surprisingly great! The color’s just as good, and it adds some bite.
Once tried tossing in roasted sweet potato cubes. Eh. Didn’t do it for me—too sweet and mushy. Stick with the green stuff, in my humble opinion.
Added thin slices of radish—very nice, especially if you want a bit of a peppery kick. My neighbor calls it “fancy.”

Do You Really Need Any Special Equipment?

A big salad bowl makes this easier, sure—but sometimes I just use a mixing bowl, or even a soup pot on days when all the regular stuff’s dirty (don’t judge). No salad spinner needed unless you love washing one more thing, but if you want super-crisp greens, that’s your ticket.

Will It Keep? (If You Can Manage…)

The honest truth: salad like this is best eaten right away. If you must save leftovers, keep the dressing and toppings separate and toss just before eating—otherwise, it becomes a bit of a sad, mushy affair the next day. That said, I think the vinaigrette tastes even brighter the next morning! Not that there’s ever much left in my house; these greens go quick.

Great Ways to Serve Up All This Green Goodness

I like piling this alongside grilled chicken or a slab of sourdough with a swipe of salty butter. My cousin Molly brings pita chips and uses them to scoop up salad, which is brilliant honestly (and less faff than forks at a picnic). Also, it’s beautiful enough for a dinner party, but not precious enough to keep you from making it for Tuesday lunch.

Pro Tips, Learned the Hard Way

I once tried to skip drying the greens completely—big mistake. Salad leaves sticking to the bowl, dressing sliding right off…it was a soggy mess. Dry as best you can, even if it’s just with a clean towel.
Don’t try to rush the vinaigrette by skimping on the shake/whisk. Otherwise it’s weirdly separated, not creamy. I learned that the hard way too.

Quick FAQ (Because People Actually Ask Me These)

Can I prep this ahead? Sorta! Chop your veggies (except avocado—it turns brown, and not in a glamorous way) and make the dressing ahead. Just assemble before serving, or you’ll get mush.
What if I hate peas? Haha, join the club—my brother picks them out every time. Swap in blanched green beans, edamame, or just use extra cucumber.
Is the basil really essential? You know, I used to think so, but actually a mix of any soft green herbs works. Mint and dill together are lovely, if you’re feeling wild.
Can I use bottled lemon juice if I run out? Technically, yes, but flavor suffers. Do it if you must—but promise me you’ll try fresh sometime!

Anyway, if you’ve actually read this far, you deserve a good salad—or maybe a medal. Either way, let me know if you end up making it (or what you substitute in, because I love a good kitchen plot twist).

Everything Spring Green Salad with Lemon Basil Vinaigrette