This Spring Mix Salad is as fresh and vibrant as spring itself. Crisp mesclun (spring mix lettuce) combines with shaved carrot, peppery radish, creamy avocado and crunchy sunflower seeds, all lightly dressed with a sweet-tangy honey mustard dressing. It’s quick to assemble, full of texture and flavor, and easily customized to suit any meal.
I eat salads nearly every day, so I’m always experimenting with combinations that keep things interesting. This spring mix salad has quickly become a favorite—light, bright and satisfying without a lot of fuss.
The salad highlights seasonal greens and vegetables: tender baby lettuces, thinly shaved carrot ribbons, thinly sliced radish for bite, avocado for richness, and sunflower seeds for crunch. A modest drizzle of honey mustard dressing brings a perfect balance of sweet and tangy.
Like other simple salads—such as a butter lettuce salad or an asparagus salad—this recipe is built for ease and versatility. Serve it as a side alongside roasted meats or soups, or top it with grilled chicken, shrimp, tofu or chickpeas to make a light main course.
Why you’ll love this recipe:
- Bright, fresh flavors from spring greens and crisp vegetables.
- Ready in about 10 minutes with minimal prep.
- Highly adaptable—use it as a side or add protein to make it a meal.
- Vegan, dairy-free and naturally gluten-free when you choose a compliant dressing.
Recipe ingredients
- Spring mix lettuce (mesclun) — a blend of tender baby lettuces and young greens that provides the salad’s base and variety of textures.
- Carrot — shaved with a vegetable peeler for attractive ribbons, or thinly sliced if you prefer.
- Radish — thinly sliced for a peppery crunch and vibrant color.
- Avocado — diced or sliced for creaminess.
- Sunflower seeds — raw or roasted for nutty crunch; substitute with pumpkin seeds, toasted almonds or walnuts if desired.
- Honey mustard dressing — a sweet-tangy dressing pairs especially well; lemon vinaigrette or balsamic vinaigrette are also excellent options.
The full ingredient quantities are listed in the recipe card below.
How to make the salad
This spring green salad comes together with a few simple steps and very little hands-on time. The mesclun blend gives you an appealing mix of flavors—mild, peppery and slightly bitter leaves—that contrast nicely with the other ingredients.
Pro tip: shave the carrot and toss it with the spring mix a few hours before serving to save time. Prepare the dressing up to a few days ahead and refrigerate.
- Combine the spring mix lettuce and shaved carrot in a large bowl.
- Add sliced radish, diced avocado and sunflower seeds just before serving to keep textures bright.
- Drizzle with honey mustard dressing (or your preferred dressing) and toss gently to coat. Serve immediately.
Recipe FAQs
Yes. Mesclun and spring mix refer to the same kind of mixed baby greens—usually a blend of tender lettuces and young leafy vegetables that are harvested early in the season.
Common components include baby romaine, red and green leaf lettuces, arugula, frisée, spinach, chard and sometimes radicchio or young herbs. Blends vary by brand and season.
Serving suggestions
This salad is versatile and pairs well with a wide range of dishes. Suggestions:
- Serve as a side with roast chicken, pork loin or grilled fish.
- Pair with soups like chicken wild rice or a simple vegetable soup for a balanced meal.
- Add grilled chicken breast, shrimp, tofu or chickpeas to make it a filling main course.
- Mix in extras such as crumbled feta or goat cheese, olives, cherry tomatoes or fresh herbs to change the flavor profile.
Recipe notes
- Make ahead: Shave carrots and combine with the greens a few hours ahead. Keep avocado and dressing separate until serving.
- Nutrition values listed exclude dressing unless specified. Use a lighter dressing or smaller portions to reduce calories if desired.
- Substitute seeds or nuts and swap vegetables according to seasonality and preference.
More easy salad recipes you’ll love:
- Caprese salad
- Greek village (Horiatiki) salad
- Insalata mista
- Italian tricolore salad
- Massaged kale salad
- Napa cabbage salad
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so the author can see your creation.
Spring Mix Salad Recipe
Servings: 6 • Prep time: 10 mins • Total time: 10 mins
Ingredients
- 5 ounces spring mix lettuce
- 4 large radishes, thinly sliced
- 1 medium carrot, shaved or thinly sliced
- 1 avocado, pitted and cut into chunks
- 1/3 cup sunflower seeds (raw or roasted)
- Honey mustard dressing, or your favorite dressing
Instructions
- Place the spring mix lettuce and shaved carrot in a large bowl. If desired, toss these together up to a few hours before serving.
- Add the sliced radish, avocado and sunflower seeds just before serving to maintain texture.
- Drizzle with enough honey mustard dressing to lightly coat the ingredients, toss gently and serve immediately.
Notes
- Prep carrots and greens ahead of time to speed assembly. Keep avocado and dressing separate until serving.
- Nutrition estimates typically exclude dressing unless noted.
- Customize with additional vegetables, cheeses or proteins to suit your taste.
Nutrition (per serving, without dressing)
Calories: 102 kcal • Carbohydrates: 6 g • Protein: 2 g • Fat: 9 g • Fiber: 3 g • Vitamin A: 1751 IU • Potassium: 257 mg