bright spring salad
Seasonal eating is more than a trend—it's a delicious way to connect with nature's rhythms. Each crisp, colorful bite of this salad tells a story. It's about local farms, sunlit gardens, and the joy of fresh ingredients at their peak.
Large mixing bowl
Sharp chef's knife
Cutting board
Salad spinner
Measuring cups
Whisk
- 4 cups mixed spring greens
- 1 cup radish slices
- 1/2 cup cherry tomatoes
- 1/4 cup fresh herbs mint, basil
- 2 tablespoons sunflower seeds
Wash greens thoroughly in salad spinner
Chop vegetables into uniform pieces
Gently mix ingredients in large bowl
Sprinkle seeds on top
Drizzle with light vinaigrette