Everything Spring Green Salad with Lemon Basil Vinaigrette

Ingredients:

6 cups spinach
1/2 red or green cabbage, shredded
1 cup microgreens
3/4 cup frozen peas, thawed
1 cup cherry tomatoes, halved or quartered
2 cucumbers, chopped
3 radishes, chopped
1/4 cup pickled red onion OR very thinly sliced ​​“raw” red onion
1/2 cup green olives, halved
1 medium ripe avocado, chopped
100g crumbled feta or goat cheese
1/4 cup roasted and salted pistachios
1/4 cup roasted sunflower seeds
Salt and freshly ground black pepper

For the salad dressing:
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 clove garlic, chopped
1 teaspoon French mustard DIJON
1 teaspoon honey or sugar
4 basil leaves, finely chopped
Freshly ground salt and black pepper (to taste)

Directions:

1. Prepare the salad dressing: in a small bowl, whisk all the above dressing ingredients (or you can simply puree everything in a blender). Taste and check if anything is missing. Add salt, pepper.
2. Put the spinach in a large bowl and drizzle with half of the dressing. Mix carefully. Transfer the salad to a plate (or leave it in a large bowl). Arrange all the other salad ingredients on top of the greens. Season with salt and pepper. When serving the salad, place the salad dressing next to it so that guests can drizzle it on top of the salad as needed.

Yield: 6 servings
Recipe: ambitiouskitchen.com