This vegan Fresh Spring Salad is a healthy, vibrant side dish that’s a perfect source of vitamins for your body after Winter.
At the end of February, usually it seems like warm weather will never come. I’m always super exhausted from the cold and constant darkness. Other people too, I bet. Don’t get me wrong though. I love December, the snow and Christmas.
But honestly, January, February and most of March can just go away. By the end of March/beginning of April is when I’m starting to see the light at the end of the tunnel. Fresh, vibrant garden veggies!!! Packed with vitamins and other wonderful things! Woohooo!
Everything about this salad just warms my heart. It’s so colorful. It’s so fresh. It’s so flavorful ( none of that water-flavored winter “vegetables” you can buy).
Takes about 10 minutes to make (20 if you cook the green peas yourself) and you have yourself the perfect Spring side dish. Or Easter side dish.
Fresh Spring Salad
If you ask your little ones to help you create the carrot ribbon rolls, it can even be a fun family activity.
They are really easy to make too. Just peel the carrots is strong motions, so that you get these sturdy “ribbons” and then just roll them up. Done! So cute.
Other wonderful Spring salad recipes:
This vegan Fresh Spring Salad is a healthy, vibrant side dish that's a perfect source of vitamins for your body after Winter.
- 2 cup baby spinach
- 1/2 cup radish chopped
- 1/3 cup green pea cooked
- 3 tbsp scallions chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1 medium carrot ribbon form
Combine all ingredients (except the carrot) in a medium bowl.
Roll up the carrot ribbons and carefully place them all over the bowl.
If you liked this recipe, try my other vegan side dishes too: