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Spring Chopped Salad with Lemon Shallot Vinaigrette

Indulge in the vibrant flavors of spring with our Spring Chopped Salad. This delightful ensemble features a refreshing combination of finely chopped lettuce and Tuscan kale, tender asparagus, crisp sprouts, and the sweetness of sliced strawberries, all perfectly complemented by the crunch of toasted almonds.

Tossed together with a tangy and aromatic Lemon Shallot Vinaigrette, infused with the zest of fresh lemon, minced shallots, and a hint of Dijon mustard, this salad is a symphony of textures and tastes. Enjoy the freshness and vitality of spring with every forkful of this wholesome and flavorful salad

Spring Chopped Salad with Lemon Shallot Vinaigrette

Total Time:






Dietary Preference(s):

Vegan, Plant Based


  • 2 cups finely chopped lettuce
  • 2 cups finely chopped tuscan kale
  • 1/2 cup sprouts
  • 2 cups chopped asparagus, 1 inch pieces
  • 1/4 cup diced green onions
  • 1 cup sliced strawberries
  • 1/2 cup chopped almonds, toasted
  • 1 cup frozen peas, defrosted
  • Lemon Shallot Vinaigrette
  • zest from one lemon
  • juice from one lemon
  • 1 small shallot
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp dijon mustard

How to Make It


Blanch the asparagus: Bring a medium pot of water to a boil and once boiling add the chopped asparagus, cook for 1-3 minutes, until just tender. Drain and rinse under cold water or put in an ice bath for 1 minute. Set aside and gently pat dry. Season with a pinch of salt.


Make the vinaigrette: whisk together or shake in a jar all of the lemon shallot vinaigrette ingredients and set aside.


Finally, add all of the salad ingredients to a large salad bowl (chopped lettuce, chopped kale, sprouts, blanched asparagus, diced green onions, sliced strawberries, chopped almonds and defrosted peas). Drizzle the dressing over the salad, toss and enjoy!

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