Spring Salad with Basil Lemon Vinaigrette

Salad Ingredients 

  • 6 cups organic spinach
  • 1/2 head red cabbage, shredded
  • 1 cup alfalfa sprouts
  • 1 cup frozen peas, thawed
  • 12 cherry tomatoes
  • 1 cucumber, sliced
  • 1 red or yellow bell pepper, thinly sliced or diced
  • 1/2 small red onion, sliced
  • 1/3 cup sliced black olives
  • 1/2 cup crumbled feta
  • 1/2 cup sunflower seeds
  • 1 medium ripe avocado, sliced
  • Salt and freshly ground black pepper

Lemon Basil Vinaigrette Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey or sugar
  • 4 basil leaves, finely chopped
  • Freshly ground salt and black pepper, to taste

Instructions

1.To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also pulse everything together in the food processor. Taste, add salt and pepper and adjust seasonings as necessary.

2. If you’re serving it for your family, you can place the ingredients evenly in bowls as pictured above and then add the dressing. If you’re serving it at a party, you can place the spinach in a bowl and then all the toppings in separate bowls so people can make their own. Enjoy!

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