Spring Salad with Shallot Vinaigrette

This is a lovely salad to serve in celebration of spring. Brightly colored, fresh, and light, it’s the perfect accompaniment to a grilled lamb or roasted chicken. Or prepare this salad as part of a vegetarian main course with grilled asparagus, spring onions, and new potatoes. 

Spring Salad with Shallot Vinaigrette
Serves 6
Inspired by a delicious salad served at my favorite French bistro in Franschoek, South Africa.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 2 English cucumbers
  2. 1 carrot
  3. 3 cups of pea shoots
  4. 1 yellow bell pepper
  5. 1 red bell pepper
  6. 1 cup grape tomatoes
  7. 1 tablespoon fresh mint, torn
  8. 2 stalks celery, reserving leaves if desired
  9. 2 cups of spinach, well washed and dried
  10. Alfalfa or radish sprouts, for garnish
Quick pickled radishes
  1. 1/2 cup white wine vinegar
  2. Sea salt
  3. Pinch of granulated cane sugar
  4. 1 (6-ounce) watermelon radish (can substitute regular radishes)
Shallot Vinaigrette
  1. 5 tablespoons extra-virgin olive oil
  2. 1 tablespoon minced shallot
  3. 1 tablespoon white wine vinegar
  4. 2 tablespoons fresh lemon juice
  5. 1 teaspoon freshly grated lemon zest
  6. 1 teaspoon Dijon mustard
  7. 1 teaspoon sea salt
  8. Freshly ground black pepper, to taste
  1. Quick pickle radishes. In a medium bowl, combine vinegar, a pinch of sugar, and 1 teaspoon sea salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
  2. ​Prepare the vinaigrette. ​Combine all the ingredients in a small bowl. Whisk vigorously until emulsified​ or shake well in sealed container before serving. This vinaigrette will keep for up to a week.
  3. With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds. Shave carrot into wide ribbons with the vegetable peeler. Thinly slice celery stalks, reserve the celery leaves. Slice the bell peppers in thin strips. Tear washed spinach leaves into smaller pieces. Halve the grape tomatoes.
  4. Assemble the salad on a platter by combining all the vegetables. Garnish with fresh mint and sprouts. Season with salt and freshly ground pepper. Serve the vinaigrette on the side.
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