Can I make this salad ahead of time for a party?

I recommend preparing all components separately and assembling just before serving. You can marinate the onions, toast the breadcrumbs, and prepare the vegetables up to a few hours ahead, but dress and assemble the salad at the last minute for the best texture and freshness.

What can I substitute for spring mix if I can't find it?

Any tender lettuce blend works beautifully here. Try baby spinach, arugula, butter lettuce, or a mix of your favorite greens. The key is using fresh, tender leaves rather than tougher varieties like romaine or iceberg.

My avocados aren't quite ripe - should I wait to make the salad?

For the best experience, yes! Ripe avocados make a huge difference in this salad. To speed up ripening, place avocados in a paper bag with a banana or apple for 1-2 days. If you're really in a pinch, substitute with crumbled goat cheese for creamy richness.

Is there a dairy-free version of this salad?

Absolutely! Skip the parmesan or replace it with nutritional yeast for a similar savory note. The salad is still delicious without cheese, as the other components provide plenty of flavor and texture.

The Best Spring Mix Salad Recipe

Name: The Best Spring Mix Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: American
Ingredients: 1/2 red onion, sliced thin; 2 boxes Little Leaf spring mix salad blend; 1/4 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1 avocado, sliced; 2 large heirloom tomatoes, sliced; 1/3 cup freshly grated parmesan cheese (more as desired); 1/3 cup gluten-free panko breadcrumbs or finely ground pecans, toasted; 1/3 cup extra virgin olive oil; 2 tablespoons lemon juice; 1/2 garlic clove, grated; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano

Description

This vibrant Spring Mix Salad combines fresh greens, creamy avocado, juicy heirloom tomatoes, marinated red onions, and a zesty homemade lemon dressing. Topped with parmesan cheese and crunchy toasted panko (or pecans), this easy salad strikes the perfect balance of flavors and textures, making it an ideal choice for a refreshing appetizer or a light vegetarian meal.

Ingredients

Units Scale

Salad:

1/2 red onion, sliced thin
2 boxes Little Leaf spring mix salad blend
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1 avocado, sliced
2 large heirloom tomatoes, sliced
1/3 cup freshly grated parmesan cheese (more as desired)
1/3 cup gluten-free panko breadcrumbs or finely ground pecans, toasted

Dressing:

1/3 cup extra virgin olive oil
2 tablespoons lemon juice
1/2 garlic clove, grated
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano

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Instructions

Marinate the Onions & Make Dressing: Slice the red onion into thin rings and place them in the bottom of a mason jar, container, or bowl. Add the olive oil, lemon juice, grated garlic, salt, black pepper, and oregano. Toss well to combine. Cover and set aside until you are ready to assemble the salad. This step lets the onions soften and flavor the dressing.
Toast the Breadcrumbs: Heat a small skillet over medium heat and add the panko breadcrumbs (or finely ground pecans, if preferred). Toast them for 2-3 minutes, stirring often, until the breadcrumbs turn golden brown and fragrant. Remove from heat and let cool.
Assemble the Salad: Place the spring mix salad blend into a large bowl or serving dish. Sprinkle with fine sea salt and black pepper to season the greens.
Add Toppings: Arrange the sliced avocado and sliced heirloom tomatoes attractively on top of the greens. Using a fork, add the marinated red onions on top, reserving the extra dressing for the next step.
Add Cheese and Crunch: Sprinkle freshly grated parmesan cheese and the toasted panko breadcrumbs (or pecans) evenly over the salad for added flavor and texture.
Dress & Serve: Drizzle the reserved lemon dressing from the onions evenly over the salad just before serving. Toss gently if desired, and serve immediately for peak freshness.

Notes

For a vegan version, simply omit the parmesan cheese or substitute with a dairy-free alternative.
Using ground pecans instead of panko keeps the salad gluten-free and adds a nutty flavor.
Marinating the onions longer deepens their flavor, making the salad even tastier.
Best served immediately after dressing to prevent the greens from wilting.

Nutrition

Serving Size: 1/4 of salad
Calories: approx 230
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 6g
Protein: 5g
Cholesterol: 6mg