Everything Spring Green Salad With Basil Lemon Vinaigrette

6 cups organic spinach ½ head red or green cabbage, shredded 1 cup microgreens (or alfalfa sprouts) ¾ cup frozen peas, thawed 1 cup cherry tomatoes, halved or quartered 2 persian cucumbers, sliced or roughly chopped 3 radishes, trimmed and chopped or sliced


¼ cup pickled red onions OR very thinly sliced raw red onion ½ cup pitted Castelvetrano green olives, halved 1 medium ripe avocado, sliced or chopped 4 ounces crumbled feta or crumbled goat cheese ¼ cup roasted and salted pistachios ¼ cup roasted sunflower seeds Kosher salt and freshly ground black pepper


To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified.

You can also blend everything together in a high-speed blender. Taste, add salt and pepper and adjust seasonings as necessary.

Add spinach to a large bowl and drizzle on half of the dressing, toss gently to coat.

 Add salad to a platter (or leave in the large bowl), then arrange and layer the other ingredients on top of the greens. 

Garish with salt and pepper. Serve with the remaining basil lemon vinaigrette on the side for guests to drizzle on if they desire.