Spring Salad Recipe
This Spring Salad recipe with lemon vinaigrette is packed with seasonal greens and vegetables like asparagus and green beans. The flavor is fresh, bright, and full of everything I love about spring. The candied pecans add the perfect touch of sweetness and crunch, and I think you’re going to love how all these ingredients come together in the most delicious way.
Ingredients
- 1 lemon vinaigrette recipe
- 1/2 candied pecans recipe
- 4 cups of cooked Farro
- 1 cup of trimmed green beans
- ½ bunch of asparagus, cut into 1" pieces
- 1 cup of spring peas
- 12 ounces of spring mix lettuce
- 6 hard boiled eggs, shelled and cut in half
- 1 bunch of cherry tomatoes
- 2 thinly sliced radishes
- 2 peeled, seeded and sliced avocados
- micro greens for garnish
- sea salt and fresh cracked pepper to taste
Instructions
- Start by preparing the lemon vinaigrette dressing and set it aside.
- Make the candied pecans and then set them to the side.
- Cook the farro according to the package, rinse it, and chill it.
- Make the candied pecans and set them aside.
- Par boil the green beans, asparagus, and peas in a large pot of boiling salted water. First, add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds.
- Rinse and chill the vegetables immediately.
- To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro green and serve alongside the vinaigrette.
Notes
Letting the lemon thyme vinaigrette sit while you prep everything else gives the flavors time to meld and mellow. It’s a small step, but it makes a noticeable difference in how the dressing tastes and how well it ties the spring salad together. That citrusy balance becomes smoother, and the herbs really come through in the best way.
Blanch the vegetables: I make sure not to overcook the green beans, asparagus, and peas. A quick boil followed by an ice bath or cold rinse keeps them crisp and bright.
Prep ahead when possible: I often cook the farro, make the vinaigrette, and boil the eggs the day before.
Use ripe avocados: I check for ripeness by giving them a gentle squeeze. A ripe avocado should give slightly but still feel firm enough to slice without mashing.
Chill ingredients before serving: I like everything to be cold before assembling. It keeps the salad refreshing and helps the dressing coat the ingredients evenly.
Make-Ahead: You can make this salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to leave the hard-boiled eggs and avocado un-cut.
How to Store: Cover and keep it in the refrigerator for up to 3 days. This will not freeze.
Nutrition
Calories: 777kcalCarbohydrates: 152gProtein: 23gFat: 11gSaturated Fat: 4gCholesterol: 197mgSodium: 323mgPotassium: 926mgFiber: 25gSugar: 44gVitamin A: 1186IUVitamin C: 27mgCalcium: 160mgIron: 6mg