Crisp Spring Garden Salad with Honey Mustard Vinaigrette

• 5 cups mixed spring greens (baby spinach, butter lettuce, arugula)
• 1 cup snap peas, trimmed and halved
• 6 radishes, thinly sliced
• 1 medium avocado, diced
• 1/2 cup shredded carrot
• 1/4 cup fresh chopped parsley
• 1/4 cup roasted sunflower seeds
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large salad bowl, combine the mixed spring greens, snap peas, sliced radishes, shredded carrot, and chopped parsley.
2. Add the diced avocado gently on top, so it maintains shape and texture.
3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until the vinaigrette is smooth and emulsified.
4. Pour the vinaigrette over the salad just before serving and toss gently to coat all ingredients evenly without mashing the avocado.
5. Sprinkle roasted sunflower seeds on top for a delightful crunch and serve immediately.
6. If preparing ahead for meal prep, keep the vinaigrette separate and add right before eating to prevent greens from wilting.
7. Taste and adjust seasoning with additional salt or lemon juice if desired.

Chef tips

• Substitute snap peas with green beans or sugar snap peas if unavailable.
• For a nut-free version, omit sunflower seeds or replace with toasted pumpkin seeds.
• Use fresh lemon juice instead of bottled for best flavor; lime juice can be a great substitute for a zestier twist.
• To keep avocado from browning if preparing early, toss diced avocado in a teaspoon of lemon juice before adding to salad.