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This light and bright salad is the best spring salad for any occasion. It is made from fresh spring vegetables paired with an avocado oil and lemon dressing. The perfect side dish to your Easter dinner or any spring gathering. It is simple, delicious and healthy. This spring salad is also gluten-free, dairy-free, and vegan.
Tips for making the best spring salad
Use a variety of ingredients with different colors and textures. For this spring salad, I used a spring mix of greens, cherry tomatoes, radishes, cucumbers, avocados, orange sweet peppers, and a little bit of red onions.
Pick fresh organic vegetables and greens if possible.
You can prepare this salad in advance; however, hold off on adding the avocados and the avocado oil and lemon dressing until right before serving.
Fresh herbs can be added like parsley, dill, or mint for a burst of more flavor.
Making the Avocado Oil and Lemon dressing
This dressing is quick and easy to make using fresh ingredients. Wildly Organic Avocado Oil is the base for this dressing. It is combined with fresh squeezed lemons, minced garlic, dijon mustard, Wildly Organic Pink Salt, and Wildly Organic Agave Syrup.
To make the avocado and lemon dressing, you’ll need Wildly Organic Avocado Oil. This oil is extra virgin, unrefined and cold press. It is also made from high-quality organic avocados that were never sprayed with pesticides or other chemicals. This avocado oil is rich in antioxidants, vitamin K, C, and E, potassium, and folate. It is also high in oleic acid. I love that it gives a buttery and nutty flavor to this salad.
You can make the salad dressing in advance, keeping it in the fridge until using it.
A mix of sweet, sour, and buttery flavors, it gives the spring salad a marvelous taste of freshness and spring.