Rainbow Spring Salad
A vibrant mix of arugula, radishes, strawberries, and avocado, dressed with a lemon-honey vinaigrette. This Mediterranean-inspired salad recipe (vegan), ready in about 15 minutes, pairs arugula, radishes, strawberries 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 210 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 arugula
- 10, sliced radishes
- 1 cup, hulled and halved strawberries
- 1, diced avocado
- 1/2 cup, finely chopped red onion
- 1/4 cup, chopped walnuts
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 4 cups arugula, 10 sliced radishes, 1 cup strawberries, 1 diced avocado, 1/2 cup chopped red onion, and 1/4 cup chopped walnuts.
- Step 2: In a small jar, whisk together 3 tbsp lemon juice, 1 tbsp honey, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour dressing over the salad and toss gently to coat. Serve immediately, ensuring each bite has a burst of color and flavor.
