Crisp Spring Salad

Vibrant spring salad on a white plate featuring a colorful mix of fresh greens, snap peas, shaved fennel, carrots, edible flowers, and herbs. The salad is set on a soft blue background with a napkin underneath and a fork in the foreground, evoking a fresh, seasonal, and garden-to-table feel

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This crisp spring salad is your answer to light, detox-friendly meals packed with nutrients and seasonal ingredients. A fresh spring salad recipe that supports women’s health with every crunchy, colorful bite.

Prep Time10

Total Time10

Course: Salad

Cuisine: Healthy

Keyword: Crisp Sping Salad

Servings:

Calories: 99kcal

Equipment

Ingredients

1 Butter lettuce
2 cups Spring mix
2 Watermelon radish sliced
8 Dandelion leaves chopped
1 Fennel shaved on mandoline
2 Oranges sliced, quartered
2 oz Mint leaves
6 oz Snap peas sliced in a half

Instructions

Wash and dry all the salad greens and vegetables.
Use a salad spinner or wrap them in a towel to keep them crisp.
Layer the spring mix, butter lettuce, and dandelion greens in a large bowl.
Top with shaved fennel, thin slices of watermelon radish, sliced snap peas, and orange segments.
Sprinkle on mint leaves and edible flowers.
Just before serving, drizzle with mint vinaigrette or lemon vinaigrette made from olive oil, lemon juice, Dijon mustard, and a little honey if you like a hint of sweetness.

Nutrition