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Spring Salad with edible flowers and creamy lemon vinaigrette.
5 from 3 votes

Spring Salad with Creamy Lemon Vinaigrette

This gorgeous salad is the perfect light way start to any brunch, lunch or dinner.  You can add goat cheese to the salad or even some sautéed prawns should you wish.  Note that the serving size is based on a side salad portion.

Course Salad
Cuisine American
Keyword salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Author Fraiche Nutrition



  • 1/3 cup olive oil
  • 1 tablespoon mayonnaise (I use Hellman's Vegan)
  • juice of one lemon
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoon white wine vinegar
  • 2 teaspoons sugar
  • salt and pepper to taste


  • 12 asparagus (ends trimmed)
  • 6 strawberries, hulled and sliced
  • 2 mini cucumbers, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 283 grams Spring Mix (about 6 cups loosely packed) (I used Fresh Attitude)


  1. To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, dijon, sugar, white wine vinegar and mayonnaise together.

  2. Slowly add the oil while whisking until it is all mixed in. Season with salt and pepper to taste (I just use a couple of pinches).

  3. Blanch the asparagus in boiling water for 1-2 minutes, until bright green but still crisp. Remove from the pot with tongs and submerge in an ice bath (large bowl filled with ice and water). Remove once cooled and place them on a dry clean dish towel or paper towel to dry.  Cut the asparagus into 2" pieces and set aside.

  4. In a large serving bowl or platter with sides, layer the salad ingredients, starting with the spring mix and randomly layering the other ingredients.

  5. Serve with the dressing and enjoy! Best if served immediately.