Colorful Spring Salad

colorful spring salad

The change of seasons brings about new menus and new flavors; spring brings lightness to our meals with fresh produce. This salad not only brings a lot of color to your plate, but a variety of nutrients as well – many of them offering cleansing properties to your body.

Colorful Spring Salad
Recipe type: Salads and Dressings
  • 1 cup red cabbage, sliced thin
  • 2 cups shredded carrots (about 3-4)
  • 1 apple sliced thin (green or slightly sour for premium taste)
  • 2-3 stalks of celery, sliced thin
  • 5 Tbsp mixed nuts and seeds (pine nuts, pumpkin seeds, sunflower seeds)
  • Dressing:
  • 2 Tbsp fresh lemon juice (juice from ½ lemon)
  • 4 Tbsp extra virgin olive oil
  • 1 tsp raw honey
  • 1 tsp apple cider vinegar
  • optional - 1-2 tsp grated ginger
Method of Preparation
  1. Mix all ingredients together in a large bowl and serve immediately, or keep in fridge for up to two days. (may keep longer if you store the dressing in a separate container) This salad is also tasty on top of a bed of greens.


*this post is linked to Real Food Wednesday

About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. I love this salad! seems so refreshing and deliciouls…lucky for me , i have all the ingredients to make it today for lunch! and it has no oils or fats…great, great! Thanks for the recipe.

  2. Thanks for this recipe! It’s my new favorite (I leave out the celery and ginger and increas the honey to 2 T) Yum!