Description
A fresh and vibrant Spring Salad featuring a colorful mix of spring greens, watermelon radishes, Persian cucumbers, peas, and creamy goat cheese, topped with crunchy pumpkin seeds and a light, tangy dill dressing. Perfect for a quick, healthy, and delicious side or light meal.
Ingredients
Salad Ingredients
- 5 oz Spring mix
- 1 cup Watermelon radishes (sliced into very thin quarter moons)
- 1 1/2 cups Persian cucumbers (cut into half moons)
- 1 cup Peas (fresh, or frozen and thawed)
- 1/2 cup Goat cheese (crumbled)
- 1/3 cup Pumpkin seeds
- 1 medium Avocado (sliced thinly)
Dressing Ingredients
- 1/3 cup Sour cream (or Greek yogurt)
- 1 tbsp Olive oil
- 2 tbsp Milk of choice (regular milk, half and half, almond milk, or coconut milk; or more as needed)
- 1 tsp Lemon juice (optional; or extra milk instead for less tangy option)
- 1/4 cup Fresh dill (measured packed, then chopped)
- 1/4 tsp Sea salt (to taste)
Instructions
- Assemble the salad: In a large bowl or on a large platter (a platter is recommended for better presentation), layer the ingredients in the following order: spring mix, watermelon radishes, Persian cucumbers, peas, crumbled goat cheese, pumpkin seeds, and thinly sliced avocado.
- Prepare the dressing: In a small bowl, whisk together the sour cream, olive oil, milk of choice, lemon juice (if using), chopped fresh dill, and sea salt. Adjust the consistency by adding more milk if the dressing is too thick.
- Dress the salad: Drizzle the prepared dressing evenly over the layered salad. Toss gently if preferred, or serve as is. Enjoy immediately for the freshest flavor and texture.
Notes
- Use fresh peas if available for the best sweetness and texture; frozen peas should be thawed before using.
- The lemon juice in the dressing is optional and can be omitted or substituted with extra milk for a milder flavor.
- Sour cream can be replaced with Greek yogurt for a healthier option with similar texture.
- Adjust the amount of dressing to your taste preference; this recipe makes a lightly dressed salad.
- For a vegan variation, substitute goat cheese with a plant-based cheese and use vegan sour cream or yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American