Spring Mix Salad

This delicious spring mix salad recipe is fresh, vibrant, and healthy, made with baby spring mix greens, edible flowers, tomato, avocado, cucumber, beet, artichoke hearts, red onion, and olives, and served with homemade salad dressing.

5 from 1 vote

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Course: Salad

Cuisine: American

Keyword: spring mix salad

Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 129kcal

Equipment

1 Large bowl

Ingredients

1 10-ounce package spring mix
1 cup cherry tomatoes grape tomatoes (halved)
1 medium avocado peeled, pitted and sliced
1 medium cucumber sliced
1/2 cup beet sliced
handful basil leaves
handful cilantro
1/2 cup artichoke hearts , roughly chopped
1/4 cup red onion sliced
1/3 cup black olives sliced
Edible flowers (I added marigold and nasturtium)

Vegan Blue Cheese Dressing

1 1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons tahini paste
1 tablespoon nutritional yeast flakes
1 clove garlic
1/2 teaspoon salt

Instructions

Prepare The Blue Cheese Dressing

You can soak your cashews in water for about 1 hour or overnight in the refrigerator if using a standard blender. You don't need to soak your cashews if you are using a high-speed blender.
Place cashews in the blender, add water, lemon juice, tahini, nutritional yeast flakes, garlic, and salt. Process until creamy. Add dressing to salad and toss to coat.

Assemble The Salad

Place spring salad mix in a large bowl, top with tomatoes, avocado, cucumber, beet, artichoke heart, red onion, olive, fresh herbs (I added cilantro and basil), and edible flowers of your choice, (I added marigolds and nasturtium).

Nutrition