Go Back
Print

Spring Salad with Dill Vinaigrette

When spring has sprung, toss this easy and healthy salad together. It pairs beautifully with grilled meat or a cup of soup for lighter fare. Either way, I assure you this salad will be a winner at your family table. Crunchy, fresh and dill-icious, it's a great way to celebrate spring.

Course Salad
Cuisine French
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 as entree
Author The Cowgirl Gourmet landed this recipe on one of my favorite blogs, thekitchn.com which I then slightly adapted

Ingredients

For the salad:

  • 2 cups sugar snap peas trimmed (about 8 ounces)
  • 4 radishes Easter egg, watermelon or French breakfast, thinly sliced
  • 2 carrots thinly sliced
  • 3 stalks celery sliced crosswise into bite-size pieces
  • A few stalks of the celery heart sliced crosswise into bite-size pieces
  • 1 large Romaine heart chopped into bite-size pieces
  • 1 avocado sliced (optional)
  • Maldon salt and freshly ground black pepper

For the dressing:

  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon minced shallot
  • 2 tablespoons fresh dill minced
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil

Instructions

  1. Place all of the salad ingredients in a large bowl and set aside.

  2. In a small bowl, whisk the vinegar and salt well so the salt dissolves. Stir in the shallot and let sit for a few minutes. Add the dill and mustard and stir well to combine. Slowly drizzle in the olive oil, whisking constantly, until the dressing is smooth and emulsified.

  3. Pour half of the dressing and toss until the ingredients are evenly coated. Taste and add more vinaigrette, if desired.

  4. Serve and top with sliced avocado, or not. Your choice. Sprinkle with a little Maldon salt and plenty of freshly ground black pepper. Spring is here! Reserve any leftover vinaigrette in a jar in the fridge.