Description
A fresh and vibrant Easter Spring Salad with plant-based goat cheese, crisp mixed baby greens, crunchy snap peas, radishes, shredded carrots, and juicy cherry tomatoes dressed in a bright apple cider vinegar (natural) vinaigrette. This colorful and easy-to-make salad balances tangy, sweet, and savory flavors with a delightful texture, perfect for spring gatherings and light meals.
Ingredients
Scale
Salad Ingredients
- 4 cups mixed baby greens
- 1 cup snap peas, trimmed and sliced
- 4–5 radishes, thinly sliced
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1/2 cup plant-based goat cheese, crumbled
- 2 tablespoons fresh herbs (parsley or mint), finely chopped
- Salt, to taste
- Freshly ground pepper, to taste
Dressing Ingredients
- 3 tablespoons apple cider vinegar (natural)
- 5 tablespoons olive oil
- Salt, to taste
- Freshly ground pepper, to taste
- 1 tablespoon fresh herbs (parsley or mint), finely chopped
Instructions
- Prepare the veggies: Rinse and dry the mixed baby greens thoroughly to avoid sogginess. Trim and slice the snap peas, thinly slice the radishes, shred the carrots, and halve the cherry tomatoes into bite-sized pieces.
- Make the apple cider vinegar dressing (natural): In a bowl, whisk together apple cider vinegar (natural), olive oil, salt, pepper, and finely chopped fresh herbs until well emulsified and tangy.
- Toss the salad: In a large bowl, gently combine the mixed greens, prepared vegetables, and a few spoonfuls of the dressing. Toss lightly to coat everything evenly without bruising the delicate leaves.
- Add the goat cheese (plant-based): Scatter the crumbled plant-based goat cheese over the salad to create creamy tangy pockets that contrast with the crisp vegetables and zesty dressing.
Notes
- Use the freshest greens and vegetables to keep the salad crisp and vibrant.
- Dry the greens well using a salad spinner to prevent dilution of the dressing.
- Dress the salad just before serving to maintain texture and freshness.
- Use good quality extra virgin olive oil for a richer flavor profile.
- Adjust apple cider vinegar (natural) and olive oil in the dressing to balance acidity and richness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring salad, plant-based goat cheese, apple cider vinegar dressing, vegan salad, fresh greens, Easter salad
