Crisp Spring Salad

Crisp Spring Salad.png

Prep Time: 10 Minutes

Cooking Time: None

Total Time: 10 Minutes

Servings: 2 Servings



  • 2 cups spinach

  • 1/2 cup defrosted, shelled edamame

  • 1/2 cup fresh peas, shelled

  • 1/3 cup marinated artichoke hearts, chopped

  • 1/4 cup radishes, thinly sliced

  • 1 cucumber sliced

  • 1/4 can chick peas

  • 1 tablespoon tablespoon hemp seeds


  • 2 tablespoons Greek yogurt

  • 1 tablespoon shelled raw pistachios, finely chopped

  • 1 tablespoon green onion, thinly sliced

  • 1 teaspoon parsley, finely chopped

  • 1 teaspoon red wine vinegar

  • 1/2 teaspoon garlic, minced

  • pinch salt and freshly ground pepper



  • Defrost edamame according to package directions. Let it cool to room temperature

  • Toss spinach, edamame, peas, artichoke hearts, radishes, cucumbers, and chick peas with dressing

  • Toss with dressing, top with hemp seeds, and serve


  • Place yogurt, pistachios, onion, parsley, vinegar, and garlic in small bowl

  • Season to taste with salt and pepper


  • I modified the dressing by removing the green tea

  • I modified the salad by adding spinach, chick peas, and cucumbers


Nutritious Life