Herb-Infused Spring Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant salad featuring fresh arugula, strawberries, and fennel, dressed with a zesty lemon vinaigrette for a light, refreshing spring dish. This mediterranean-inspired salads ready in about 20 minutes pairs washed and dried Arugula, hulled and quartered Strawberries, bulb, frizzled and julienned Fennel into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, washed and dried Arugula
• 1.5 lbs, hulled and quartered Strawberries
• 1 bulb, frizzled and julienned Fennel
• 1 ripe, sliced Avocado
• 1 small, thinly sliced Red onion
• 1, juiced (2 tbsp) Lemon
• 3 tbsp Extra-virgin olive oil
• 1 tbsp Honey
• 1 tsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: In a large bowl, combine arugula, strawberries, fennel, avocado, and red onion. Toss gently to mix.
2. Step 2: In a small jar, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
3. Step 3: Pour the vinaigrette over the salad and toss until evenly coated. Serve immediately.