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Everything Spring Green Salad with Basil Lemon Vinaigrette

Everything Spring Green Salad with Basil Lemon Vinaigrette

Prep time 20 minutes
Cook time 20 minutes
Ready in 4-6 servings


  • 5 cups organic spinach
  • 1/2 head red cabbage, shredded
  • 1 cup alfalfa sprouts
  • 1 cup frozen peas, thawed
  • 12 cherry tomatoes
  • 1 red or yellow bell pepper, thinly sliced
  • 1/2 small red onion, sliced or diced
  • 1/4 cup sliced black olives
  • 1/4 cup crumbled feta
  • 1/4 cup sunflower seeds
  • 1 medium ripe avocado, sliced
  • salt and freshly ground black pepper

Basil Lemon Vinaigrette

  • 1 lemon, juiced (about 1/4 cup lemon juice)
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey or coconut sugar
  • 4 basil leaves
  • freshly ground salt and black pepper, to taste


1. To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also pulse everything together in the food processor.
2. Taste, add salt and pepper and adjust seasonings as necessary.
3. There are two ways to enjoy this amazing salad! If you’re serving it at a party, try it on a platter: Arrange the greens on a large serving bowl. Arrange the other ingredients in groups on top of the greens. Serve with the basil lemon vinaigrette on the side.
4. If you’re serving it for your family, you can place the ingredients evenly in bowls as pictured above and then add the dressing.
Recipe by Monique Volz of