Crunchy spring green salad

Crunchy spring green salad

Jun 25 2021


10 min

Serves 5

I think salads are my favorite addition to a meal... If not the entire meal in itself! I always find it a smart way to add leftovers and whatever needs to be used in the fridge!


  • 2 heads of little gem
  • 2 small persian cucumbers
  • 1 avocado
  • 1/3 cup of green olives, pitted
  • 1 cup of sugar snap peas
  • 1/4 cup of roasted sliced almonds
  • 1/2 cup of micro greens
  • Vinaigrette: 2 tsp of dijon, 2 tbsp of champagne vinegar, 1/2 cup of olive oil, 1/4 cup of chives, 1 small shallot


Wash and dry the lettuce and separate the leaves. I like keeping the whole and not chopping them, but feel free to cut them if you prefer. Add to a large bowl.

Wash and slice the cucumbers and sugar snap peas and add to the lettuce. Peel, remove the pit and slice the avocado, reserve on the side ( I like adding it last).

Chop the olives and sprinkle them as well as the almonds  with the rest of the ingredients.

Prepare the vinaigrette by mincing the shallot and finely chopping the chives. Add it all with the mustard, vinegar and oil to a jar with a lid and shake until emulsified. Drizzle on the salad.

Add the avocado slices, the micro greens and some salt and pepper!



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