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Spring Vegetable Salad

Spring Vegetable Salad

We have for you a light vegan salad full of flavour, color and nutrition. I tossed together raw and cooked veggies to make the ultimate spring salad. And I made a delicious homemade dressing that is both, easy to make and absolutely amazing!

When it comes to salads, I like to keep things interesting. Otherwise, being completely honest, at least in my house, no one would touch them. So, first of all, I need to make them look pretty and inviting, and of course they have to be really tasty. 

I'm not tooting my own horn here…maybe just a little, but this spring salad is super yummy. I included a bunch of different colors, textures, and flavors to get all eyes on it and make everyone ask for second.

The veggies I am using are all readily available at your local market. And the beauty of this recipe is that if you are missing something or you have something in your kitchen you want to use, you can swap things around.

Spring Vegetable Salad ingredients

I included both raw and cooked vegetables, but I let the cooked ones cool off before adding them to the mix. Sometimes, I'll cook the veggies in the morning so they are ready for lunch or dinner time. I go as far as cooking them the night before and keeping them in the fridge overnight. 

First, I laid a bed of salad greens baby leaves. On top, I added carrots cut in juliennes, asparagus, radish, sliced scallions and sugar snap peas. You are going to love how all the different colours make this vegan salad super eye catching and inviting. 

I also added a cup of chickpeas to get some carbs and a good load of proteins in the mix. I like to toast the chickpeas so they are not super mushy. You can either toss them on a pan for a little bit, or you can throw them in the oven for an extra crunch. 

salad dressing and thinly sliced carrot

You need a dressing to make this vegan salad complete. I always like to make my own, this allows me to craft something that really complements the ingredients I'm mixing together. And making dressings is super easy. For this one, I just mixed a bit of raspberry jam with olive oil, lemon juice, and I seasoned it with salt and pepper. 

The last thing on this super yummy salad is ground flaxseeds. This is a little extra touch that will add a ton of nutrients to your dish. Flaxseed is a great source of fibre, omega 3-fatty acids, is high in antioxidants, is good for your heart, your belly, your skin. Is even good for weight loss and fighting cancer.

The list is very long, but the thing here is to make sure you're adding the flaxseed ground. Without getting too technical, by milling it we are breaking it open and letting the soluble fibers out. This is what will allow our bodies to absorb all the nutrients. 

Sprinkle the flaxseed on top and your delicious spring salad is ready to go! You and your family will love this salad dish and I bet you won't have any leftovers! 

Spring Vegetable Salad close up

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten


For the salad

  • 1 medium carrot (julienne)
  • 8 medium green asparagus (cleaned)
  • 2 tsps ground flaxseed
  • 4 medium radish (thinly sliced)
  • 220 g salad greens baby leaf (washed and dried)
  • 2 medium scallion (thinly sliced)
  • 63 g sugar snap pea

For the chickpeas

  • 152 g chickpeas (toasted)
  • 1 tsp olive oil

For the bread

  • 4 slices whole grain bread (optional: toasted)

For the dressing

  • 1 dash black pepper (ground)
  • 2 tablespoons extra virgin olive oil
  • ½ lemon (juiced)
  • 1 tablespoon raspberry jam
  • 1 tsp sea salt

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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