Spring Salad
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Wholesome Yum · by Maya Krampf★ 5.0 (3)

Spring Salad

NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 10%
CARBS 9G24% OF CAL
3G FIBER3G OTHER3G TOTAL SUGAR
FAT 11G67% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant spring salad with crisp vegetables, creamy goat cheese, avocado, and a tangy dill dressing. Light, fresh, and ready in 15 minutes.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 5 oz Spring mix
  • 1 cup Watermelon radishes ((sliced into very thin quarter moons))
  • 1 1/2 cups Persian cucumbers ((cut into half moons))
  • 1 cup Peas ((fresh, or frozen and thawed))
  • 1/2 cup Goat cheese ((crumbled))
  • 1/3 cup Pumpkin seeds
  • 1 medium Avocado ((sliced thinly))
  • 1/3 cup Sour cream ((or Greek yogurt))
  • 1 tbsp Olive oil
  • 2 tbsp Milk of choice ((regular milk, half and half, almond milk, or coconut milk; or more as needed))
  • 1 tsp Lemon juice ((optional; or extra milk instead for less tangy option))
  • 1/4 cup Fresh dill ((measured packed, then chopped))
  • 1/4 tsp Sea salt ((to taste))
PREP
15M
SODIUM
53MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.