Spring Rainbow Salad
Spring Rainbow Salad
Spring is nature’s invitation to refresh our plates with color, texture, and life. As the markets fill with tender greens, crisp radishes, sweet peas, and fragrant herbs, there’s no better time to embrace the idea of eating the rainbow. This Spring Rainbow Salad captures the season’s best offerings in a way that feels effortless, vibrant, and alive. There’s no strict recipe to follow here — just a simple framework. Trust your instincts, use what’s fresh and local, and you’ll create a salad that is as nourishing as it is beautiful.
Ingredients
Seasonal Greens:
- Baby spinach
- Lettuce (any variety)
- Tender carrot tops
Spring vegetables:
- Asparagus trimmed and cut into bite-size pieces
- Sweet peas or sugar snap peas trimmed
- Radishes thinly sliced
- Carrots shaved into ribbons or thinly sliced
- Beets thinly sliced or julienned (raw or lightly cooked)
Finishing
- 1 shallot thinly sliced
- Extra virgin olive oil or to taste
- Fresh lemon juice (about half a lemon)
- Sea salt and freshly cracked black pepper
- Edible flowers for garnish (such as nasturtiums, violets, or pansies) optional
Instructions
Prepare the greens:
- Rinse and gently dry the spinach, lettuce, and carrot tops. Tear any large leaves into bite-sized pieces.
Prepare the vegetables:
- Trim, slice, or shave the spring vegetables as needed to create a variety of textures.
Assemble the salad:
- In a large bowl, toss together the greens, spring vegetables, and sliced shallots.
Dress the salad:
- Drizzle with extra-virgin olive oil — enough to lightly coat but not overwhelm. Squeeze fresh lemon juice over the top, season with sea salt and cracked black pepper, and toss gently to combine.
Garnish:
- Transfer the salad to a serving platter or individual plates. Scatter edible flowers over the top just before serving for a beautiful, fresh finish.
Video
Notes
In this video, I use produce from my favorite farmer, Farmer Lee Jones, through his monthly farm delivery service, along with a high-quality olive oil from Corto Olive Oil.
This recipe is created to you as a guideline and you can pick and choose the amount that suits you well (but please keep in mind, portion control is a key to healthy eating habit).
Extra Tips and Variations
- Substitute the lemon juice:
If you prefer, you can use apple cider vinegar, rice vinegar, or red wine vinegar instead of lemon juice. - Balance the acidity:
If you find the salad too sharp, round out the flavor with a light drizzle of honey, maple syrup, or agave. - Make it heartier:
Add soft-boiled eggs, shaved Parmesan, toasted nuts (like almonds, pistachios, or walnuts), or extra herbs like thyme, dill, or Thai basil for a richer, more satisfying salad.
