What are spring greens made of?

Spring greens are made from tender, young leafy greens that grow in early spring. This includes arugula, baby spinach, pea shoots, sorrel, baby kale, mustard greens, and dandelion leaves. These greens are typically milder and more delicate than their mature counterparts, making them perfect for fresh salads like this spring greens recipe.

Can I prep spring greens salad ahead of time?

Yes, you can prep the ingredients ahead of time. Wash and dry the greens, slice the vegetables, and make the dressing in advance. Store each component separately in airtight containers in the refrigerator. Combine and dress the salad just before serving to keep everything fresh and crisp.

What can I use if I don’t have pea shoots or sorrel?

If you're missing pea shoots, microgreens, baby romaine, or even shredded cabbage can add a similar crunch. For sorrel, substitute with a splash of lemon juice or a few spinach leaves mixed with lemon zest to replicate the citrusy tang. The beauty of this spring greens recipe lies in its flexibility.

Is spring greens salad healthy?

Absolutely. This spring greens recipe is packed with antioxidants, vitamins A, C, and K, and detoxifying compounds from ingredients like dandelion and arugula. It’s naturally vegan and gluten-free, low in calories, and supports digestive health — a perfect clean-eating dish for the season.

Spring Greens – Best Fresh Salad Recipe for Spring

Name: Spring Greens
Prep time: 15 min
Total time: 15 min
Cuisine: Seasonal
Ingredients: 1/2 lb (about 4 handfuls) tender green lettuces (spring mix, spinach, arugula, baby kale, sorrel, mustard greens, etc.); 1 cup pea shoots or sugar snap peas; 1 cup fennel, thinly shaved; 4–6 radishes, thinly sliced; 1 salad turnip, thinly sliced; 1/3 cup olive oil; 3 tablespoons fresh lemon juice; 1/4–1/2 teaspoon salt (to taste); 1/4 teaspoon black pepper; 1 cup fresh herbs (dill, basil, chives; optional: parsley, mint, tarragon, lovage), divided

Description

This refreshing spring greens salad features a medley of tender greens, fresh herbs, and crisp seasonal vegetables, all tossed in a light lemony dressing. Perfect for springtime detox, it’s vegan, gluten-free, and bursting with flavor.

Ingredients

Scale

1/2 lb (about 4 handfuls) tender green lettuces (spring mix, spinach, arugula, baby kale, sorrel, mustard greens, etc.)
1 cup pea shoots or sugar snap peas
1 cup fennel, thinly shaved
4–6 radishes, thinly sliced
1 salad turnip, thinly sliced
1/3 cup olive oil
3 tablespoons fresh lemon juice
1/4–1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
1 cup fresh herbs (dill, basil, chives; optional: parsley, mint, tarragon, lovage), divided

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Instructions

Finely chop 1/3 of the herbs and whisk them with olive oil, lemon juice, salt, and pepper in a bowl to make the dressing.
Wash and dry all greens thoroughly to prevent sogginess.
Place greens in a large salad bowl and toss gently with 2–3 tablespoons of the dressing and a pinch of salt if desired.
Add pea shoots or snap peas, shaved fennel, sliced radishes, and turnips to the bowl.
Top with remaining fresh herbs and drizzle with more dressing as needed.
Finish with freshly cracked black pepper and serve immediately for best texture and flavor.

Notes

Use only fresh, tender greens for optimal flavor and texture.
Drying the greens well is essential to avoid a watery salad.
Dress only what you’ll eat immediately—this salad doesn’t hold well once dressed.
Customize with sprouts, edible flowers, nuts, or goat cheese for variation.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Seasonal, American

Nutrition

Serving Size: 1 cup
Calories: 108
Sugar: 1.9 g
Sodium: 156.9 mg
Fat: 7.5 g
Saturated Fat: 1.1 g
Unsaturated Fat: 6.4 g
Trans Fat: 0 g
Carbohydrates: 10.3 g
Fiber: 3.4 g
Protein: 3.3 g
Cholesterol: 0 mg