How to Make Spring Greens Salad with Himalayan Sea Salt and Lemon Dressing

Ingredients:

• 6 cups mixed spring greens (lettuce, arugula, spinach, etc)
• 1/2 cup fresh peas (frozen can be used)
• 1/2 cup fresh asparagus spears, blanched and cut into 1-inch pieces
• 1/2 cup radishes, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Himalayan sea salt
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the mixed greens, peas, asparagus, radishes, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, sea salt, and pepper.
3. Pour the dressing over the greens mixture and toss gently to coat.
4. Allow the salad to sit for at least 15 minutes for the flavors to meld together.
5. Before serving, adjust the seasoning as needed.
6. Garnish with additional feta cheese, a sprinkle of sea salt, and a twist of black pepper, for an extra burst of flavor and color.

Note: Spring greens are packed with vitamins and minerals, and the asparagus and peas are in season during spring time adding some freshness to the salad. The dressing’s lemon juice and olive oil provides a tangy and light flavor, while the feta cheese and the sea salt give it a nice touch of saltiness and richness. This salad is a perfect side dish or a main course salad that can be enjoyed during spring season.