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Maya

Spring Mix Salad

A Spring Mix Salad with all the right ingredients to go with any meal! Packed with texture, a variety of veggies, and fresh greens, you will be coming back for seconds.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups mix salad, loosely packed
  • 8 ounces long-stem broccoli
  • 8 thin asparagus spears
  • 1/2 cup peas, fresh or frozen
  • 8 ounces radishes, thinly sliced
  • 4 green onions, sliced
  • 1 Hass avocado
  • 1/2 cup fresh mint leaves
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1 teaspoon kosher salt
  • 1 tablespoon maple syrup

Equipment

  • small jar with lid for dressing
  • pot for blanching vegetables
  • large bowl for assembling salad
  • ice bath bowl

Method
 

  1. Start by adding all the dressing ingredients to a small jar; shake to emulsify.
  2. Prepare a bowl with ice and water.
  3. Bring a pot with salted water to a boil. Once bubbling, add the long-stem broccoli and cook for 1 minute. Add the asparagus spears and peas, and continue cooking for 1 more minute.
  4. Carefully drain and transfer veggies to the ice bath.
  5. To assemble the salad, add the mix salad leaves to a large bowl. Drain and pat dry the blanched veggies and add them to the bowl with the greens.
  6. Add radishes, green onions, avocado, and fresh mint leaves.
  7. Drizzle with the dressing and toss to combine.

Notes

Like most green salads, this one is best served fresh so you can enjoy all the flavor the veggies have to offer! If, however, you have leftovers, this salad will keep in the fridge for a day or two before it needs to be thrown out. In the refrigerator: Store for up to 2 days in an airtight container or bowl covered with plastic wrap. Note: If you want to keep your salad from becoming soggy, store salad and dressing separately.