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Spring Green Salad

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Crunchy, crisp and utterly delicious. This Spring Green Salad is super healthy and dressed with a zingy dijon dressing. It’s one of my favourite Spring salads and complements any side of protein that you fancy.

Who is this spring Green Salad suitable for?

My go to Spring Green Salad is vegan, gluten free and sugar free.

For a low carb and Whole30 adaptation: skip the broad beans and frozen peas

For AIP: skip all the beans, sesame seeds and possibly the vegan feta too unless you can find one that works for you.

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What to serve with this Vegan Green Salad?

I love to serve this healthy green salad with some pan fried crispy tofu for a complete vegan meal or if you’re not vegan, it pairs well with some simple roast chicken, roasted salmon or mackerel.

I even love it with crisped up sardines in the oven. It’s so versatile, it’s also great loaded into a sweet potato for a healthy lunch or dinner recipe.

I hope you enjoy it as much as I do guys.

modern food stories food photography
green salad
Spring Green Salad
Overview
Serves:
2
Difficulty: Easy
Hands On: 15 minutes
Overall Cooking: 15 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic
  • 2 baby gem lettuce
  • Juice + zest off 1/2 lemon
  • Pinch of salt
  • 60 g peas, frozen
  • 80 g broad beans, frozen
  • 100 g asparagus
  • 50 g sugar snap peas, finely sliced
  • 50 g mangetout, finely sliced
  • 12 g mint, chives, dill, a mix of
  • 1 avocado, cubed
  • 1 tbsp sesame seeds
  • Optional pinch of chilli flakes or pul biber
DRESSING
  • 1/2 tsp dijon
  • 1 tsp capers
  • 1 tbsp red wine vinegar
  • 1.5 tbsp extra virgin olive oil
  • Salt and Pepper to taste
  • 25 g vegan feta, or regular if not vegan) (I like Violife vegan feta)
Method
  • Heat 1 tbsp of olive oil in a pan. Add the garlic and cook for 1 minute on a medium/ low heat until fragrant.
  • Prepare the dressing by mixing all the ingredients together in a bowl, including the cooked garlic and oil.
  • Place the frozen broad beans and peas in a cup of boiling water for 3 minutes to defrost. Drain and remove the tough shells from the broad beans.
  • Cut the baby gem into halves of quarters and brush with 1 tbsp of olive oil, lemon juice and a pinch of salt. Heat a griddle pan and chargrill for about 2 - 3 minutes per side or until crisp. Note: cooking times will vary depending on how you chopped your lettuce. Place to one side.
  • Meanwhile, steam the asparagus for about 5 - 7 minutes or until al dente. Option to simmer in a little boiling water on the hob. Plunge into iced water to keep the asparagus nice and green. Drain and chop into halves.
  • Mix the sugar snaps, mangetout, peas, broad beans, asparagus, herbs and avocado together on a serving place and toss with 2/3 of the dressing. Add the char-grilled lettuce, sesame seeds and drizzle with the rest of the dressing. Option to add a pinch of chilli flakes or pul biber.
Print Recipe
Overview
Serves:
2
Difficulty: Easy
Hands On: 15 minutes
Overall Cooking: 15 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic
  • 2 baby gem lettuce
  • Juice + zest off 1/2 lemon
  • Pinch of salt
  • 60 g peas, frozen
  • 80 g broad beans, frozen
  • 100 g asparagus
  • 50 g sugar snap peas, finely sliced
  • 50 g mangetout, finely sliced
  • 12 g mint, chives, dill, a mix of
  • 1 avocado, cubed
  • 1 tbsp sesame seeds
  • Optional pinch of chilli flakes or pul biber
DRESSING
  • 1/2 tsp dijon
  • 1 tsp capers
  • 1 tbsp red wine vinegar
  • 1.5 tbsp extra virgin olive oil
  • Salt and Pepper to taste
  • 25 g vegan feta, or regular if not vegan) (I like Violife vegan feta)
Method
  • Heat 1 tbsp of olive oil in a pan. Add the garlic and cook for 1 minute on a medium/ low heat until fragrant.
  • Prepare the dressing by mixing all the ingredients together in a bowl, including the cooked garlic and oil.
  • Place the frozen broad beans and peas in a cup of boiling water for 3 minutes to defrost. Drain and remove the tough shells from the broad beans.
  • Cut the baby gem into halves of quarters and brush with 1 tbsp of olive oil, lemon juice and a pinch of salt. Heat a griddle pan and chargrill for about 2 - 3 minutes per side or until crisp. Note: cooking times will vary depending on how you chopped your lettuce. Place to one side.
  • Meanwhile, steam the asparagus for about 5 - 7 minutes or until al dente. Option to simmer in a little boiling water on the hob. Plunge into iced water to keep the asparagus nice and green. Drain and chop into halves.
  • Mix the sugar snaps, mangetout, peas, broad beans, asparagus, herbs and avocado together on a serving place and toss with 2/3 of the dressing. Add the char-grilled lettuce, sesame seeds and drizzle with the rest of the dressing. Option to add a pinch of chilli flakes or pul biber.
Print Recipe
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