This beautiful salad is quick and easy to make, full of essential vitamins and minerals, and is packed full of flavor. Top it with chicken, shrimp, quinoa, tofu, or salmon for added protein. It is the perfect complement to any dish and will brighten up your spring tablescape!

Serves 4


Lemon and Mint Vinaigrette 

  • 1/2 cup Extra virgin olive oil 
  • 1/4 cup Fresh lemon juice 
  • 1/4 cup Water
  • 2 1/2 Tbsp Raw honey
  • 1 tsp Minced garlic 
  • 1 tsp Poppy seeds
  • 1 tsp Italian seasoning 
  • 1 tsp Dill weed
  • 1/2 tsp Dried mint leaves
  • Salt to taste

Put all the ingredients in a jar and shake until combined.


  • 2 cups Baby spring greens
  • 2 cups Spinach 
  • 2 cups Chopped romaine 
  • 1 cup Shredded red cabbage 
  • 3/4 cup Julienned carrots
  • 1/2 cup Chopped red bell peppers 
  • 1 cup Gold cherry tomatoes (halved)
  • 1/4 cup Diced yellow squash
  • 1/2 cup Diced English cucumbers 
  • 1/2 cup Diced pickled beets
  • 1/4 cup Chopped red onions

Toss mix baby greens, romaine, spinach, carrots, and red cabbage in a bowl. Place the salad onto a platter. Top with red bell peppers, gold cherry tomatoes, English cucumbers, yellow squash, pickled beets, and red onions. Drizzle with Lemon Mint Dressing. 

Almetria Turner is a wellness coach, celebrity chef, food and fitness blogger, marathoner, certified fitness instructor, RRCA certified running coach and race director, and public speaker. Follow her on Facebook, Instagram @Fitandfinallyfree and her blog at