This beautiful Spring Salad with Lemon Shallot Vinaigrette is the perfect addition to your Spring table! Tender butter and green leaf lettuces are topped with paper thin whisps of fennel, cucumber, and watermelon radish, tossed with a lemon shallot vinaigrette, and sprinkled with shelled pistachios. Light, simple, and delicious!
Spring Salad with Lemon Shallot Vinaigrette
Spring has sprung, and it is VERY evident with this gorgeous bowl of goodness right here.
Springtime.
(Don’t you hear the inevitable sigh that follows that magical word?)
What I love most about Spring is the fact that it isn’t just a word, a time of year, or an outdoor temperature threshold.
It’s a feeling.
- That first thunderstorm that you leave the windows cracked so you can feel the damp breeze blow in.
- The neon hue of the first signs of life springing from the muted earth.
- The tiniest creatures coming out of their shells, dens, and nests, happily welcoming sunshine.
Yep. Spring is here. And I couldn’t be more excited. With Spring comes a renewed and refreshed outlook at everything from the ingredients we cook with to the seasonal chores that ensue.
This Spring Salad features a myriad of lovely seasonal ingredients that start to pop up once the weather begins to warm. It’s tossed in a lemony vinaigrette that is simple to make and offers brightness. Read on to be inspired by all things Spring!
Seasonal Ingredients for Spring
Obviously, of course, because of all the bright and beautiful seasonal ingredients that come available this time of year!
- Artichokes
- Morel Mushrooms
- Fennel
- Leeks
- Fiddlehead Ferns
- Oranges
- Rhubarb
- Watercress
- Ramps
- Asparagus
- Chives
I mean….should I keep going?!
I am most inspired in the kitchen during this wonderful albeit short season. As hopefully evident from this salad.
How To Make A Spring Salad
This salad has everything you could possible want in a springy salad:
- Tender greens
- Contrasting crunchy watermelon radish and fennel
- Sunshiney lemon and shallot vinaigrette
- Creamy pistachios
A few shavings of pecorino cheese would be a lovely addition. Or some shaved carrots, thinly sliced asparagus, marinated artichokes, or some grilled chicken to round it out as a meal.
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Spring Salad with Lemon Shallot Vinaigrette
Ingredients
- 1 bunch green leaf lettuce
- 1 cup cocktail cucumbers, thinly sliced on a mandolin
- 1/2 cup fennel, thinly sliced on a mandolin
- 1 watermelon radish, thinly sliced on a mandolin
- 1/4-1/3 cup shelled pistachios,
For the Lemon Shallot Vinaigrette
- 1/8 cup apple cider vinegar
- 1 lemon juiced
- 1/2 cup olive oil
- 1 Tbsp dijon mustard
- 1 tsp shallot
- 1/2 tsp minced garlic
- Few dashes Aminos or soy sauce
- Pinch salt
Instructions
- Using a mandolin (or knife) very thinly slice the cucumbers, fennel, and radish. Add all sliced veg to a bowl of ice water. This makes them extra crunchy.
- Meanwhile, remove leaves of lettuce from head. Allow to soak for 2 minutes in bowl of salad spinner, letting any dirt settle to bottom. Strain and spin until water is removed. You may need to blot the leaves - be sure they're as dry as possible.
- Tear lettuce in to one inch pieces, gather in large bowl.
- Strain thinly sliced veg, removing any ice that remains. Arrange veg over lettuce, tossing to combine.
For the Lemon Shallot Vinaigrette
- Add all ingredients to a small mason jar. Shake thoroughly to combine. Taste and adjust seasoning or oil as desired.
- Drizzle vinaigrette over greens, top with pistachios.