Herb-Infused Spring Veggie Salad

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

A vibrant medley of seasonal vegetables tossed in a zesty herb vinaigrette, perfect for celebrating spring's renewal. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs halved Cherry tomatoes, Shredded red cabbage, chopped Fresh dill 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 120 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

• 2 cups, trimmed and diced into 1/2-inch cubes Asparagus
• 1 cup, halved Cherry tomatoes
• 1/2 cup Shredded red cabbage
• 1 tbsp, chopped Fresh dill
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tsp Honey
• 1/2 tsp Dijon mustard
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: In a large bowl, combine asparagus, cherry tomatoes, and shredded cabbage. Toss gently to mix.
2. Step 2: In a small jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
3. Step 3: Pour the dressing over the vegetables and stir to coat evenly. Chill for 10 minutes before serving.