Fruit Fresh Spring Salad
Serves: 4-6 servings
  • Salad:
  • 1 head of spinach
  • ½ pint grape tomatoes, halved
  • 3 kiwi, peeled and diced
  • 3 mini cucumbers, sliced thinly (I used my mandolin!)
  • 10 strawberries, diced
  • 4 sweet mini peppers, sliced thinly (I used my mandolin!)Crunch Factor:
  • 1 can chickpeas, drained and patted dry
  • 1 tsp. olive oil
  • ½ tsp. salt
  • ½ tsp. pepperThai Basil Vinaigrette:
  • 6-7 medium Thai basil leaves
  • 2 lemons, squeezed
  • 4 cloves garlic, peeled
  • ½ cup greek yogurt
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • ½ tsp. pepper
  • ½ tsp. salt
  1. Preheat oven to 400 degrees.Chickpeas:Drain, rinse and pat dry a can of chickpeas. Toss with olive oil, season with salt and pepper and add to a baking sheet. Roast for 25 minutes for extra crispy (20 minutes if you don't like as much crunch). Add to the salad when roasting is complete.Salad: Prep all salad ingredients (rinse veggies & fruit and chop or dice as necessary). Combine in a large bowl and set aside or chill while you make the vinaigrette.Vinaigrette: Combine all vinaigrette ingredients into a mini food processor and blend or pulse for about 30 seconds or until well-combined. Top salad with desired amount of dressing and serve.
This salad fills a large bowl and could feed about 4 people for dinner sized portions or 6-7 people as a side option.
If you plan on leftovers, do not add the vinaigrette to the entire salad to achieve the best salad each time!
Recipe by Words Like Honeycomb at