Spring Green Super Salad - so gorgeous and healthy! Full of delicious, light fresh spring veggies and herbs. #vegan #plantbased #glutenfree #eatclean #healthy #salad #recipe

Spring Green Super Salad


Its my favourtie season...salad season!

And I'm kicking it off with this gorgeous Green Super Salad. 

It truly has all the sights and scents of spring with fresh mint, green peas and cleansing parsley. And of course it is bursting with nutrition...

Parsley - full of vitamin C for healthy skin and vitamin K for healthy blood - read more about the amazing health benefits of parsley: Why I Love Parsley in My Salad...

Garlic - boosts immunity, helps lower blood pressure, naturally detoxifies

Avocado - bursting with good fats for a healthy heart and brain

Mint - antioxidant rich to help reduce inflammation, aids in healthy digestion

These amazing superfoods mixed with peppery arugula and the crisp crunch of green beans and cucumber will make this your new favourite salad! 


ps. salad season is usually very helpful with getting ready for bathing suit season ;-)


serves about 6

  • 1 1/2 cups frozen peas
  • 3 cups fresh green beans, trimmed and cut into 2 inch pieces
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp dijon mustard
  • fresh ground sea salt & pepper
  • 6 cups of arugula
  • 1 6 inch piece of cucumber, sliced into half moon shaped pieces
  • 1 cup loosely packed parsley, roughly chopped
  • 1 medium avocado, pitted and sliced
  • 1/2 cup fresh mint, torn into small pieces

Tips & Nutrition

Make prep time quicker by using frozen green beans and blanch them the same with the frozen peas. 

You can easily switch out the arugula for spinach or baby kale if you prefer or have those greens on hand.

The dressing and most of the salad ahead can be made ahead of time and will keep well separately in the fridge. Dress the salad and top with mint and avocado when ready to serve.

Make this salad a complete meal by adding clean protein such as chick peas, hemp seeds, sunflower seeds, a scoop of quinoa or all of the above!


Bring a medium pot filled with water to a boil over high heat. Add frozen green peas and cut green beans and boil until crisp-tender, about 3 minutes. Drain and rinse well immediately well with cold water to stop them from cooking. Drain and set aside. 

Whisk together the minced garlic, olive oil, lemon juice, dijon mustard, a dash of sea salt and pepper. 

In a large salad bowl combine the arugula, cucumber, parsley, peas and green beans. Immediately before serving, toss the salad with the dressing you made in the previous step, sprinkle with fresh mint and top with sliced avocado. 


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