A fresh vegetarian spring salad with grains, broccolini, cucumber ribbons, greens, peas, feta, toasted nuts, herbs, and lemon vinaigrette.

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Green Spring Grain Salad with Broccolini, Cucumber Ribbons & Lemon Herb Vinaigrette

Fresh, bright, and beautifully green, this Green Spring Grain Salad with Broccolini, Cucumber Ribbons & Lemon Herb Vinaigrette is a vibrant vegetarian recipe made with tender greens, crisp cucumber, broccolini, fresh herbs, crumbled feta, toasted nuts, and a light lemon vinaigrette.

This salad feels refreshing but still satisfying. A base of cooked grains gives it substance, while broccolini, peas, herbs, and leafy greens bring freshness and color. Cucumber ribbons add a delicate, elegant texture, and feta gives the salad a creamy, salty finish. Everything is tied together with a lemon herb vinaigrette that keeps the bowl lively, clean, and full of spring flavor.

At The Verdant Table, this is the kind of recipe that celebrates freshness in a simple but elevated way — seasonal greens, thoughtful texture, a bright dressing, and a presentation that feels abundant, nourishing, and refined.

Why You’ll Love This Recipe

• It is fresh, colorful, and full of spring flavor.
• Broccolini and greens make the salad vibrant and nourishing.
• Cucumber ribbons add a beautiful, delicate texture.
• Cooked grains make it hearty enough for lunch or a light dinner.
• Feta and toasted nuts add creamy and crunchy contrast.
• The lemon herb vinaigrette keeps everything bright and balanced.

Ingredients

For the Salad

• 1 cup cooked quinoa, farro, couscous, or pearl couscous
• 1 bunch broccolini, trimmed
• 2 cups kale, arugula, baby spinach, or mixed tender greens
• 1 cup fresh or frozen peas
• 1 medium cucumber, shaved into ribbons
• 1/3 cup crumbled feta or goat cheese
• 1/4 cup toasted almonds, pistachios, walnuts, or pine nuts
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped, optional
• Microgreens, optional
• Sea salt, to taste
• Black pepper, to taste

For the Lemon Herb Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, grated or finely minced
• 1 tablespoon fresh dill or parsley, finely chopped
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

1. Prepare the grains according to package directions. Let cool slightly before assembling the salad.
2. Bring a small pot of salted water to a boil. Add the broccolini and cook for 2–3 minutes, until bright green and crisp-tender.
3. Add the peas during the last 30 seconds of cooking.
4. Drain the broccolini and peas, then rinse briefly with cool water to stop the cooking. Pat dry.
5. Slice the broccolini into smaller pieces if desired.
6. Use a vegetable peeler to shave the cucumber into long ribbons.
7. Make the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, garlic, herbs, salt, and black pepper.
8. In a large serving bowl, combine the cooked grains, greens, broccolini, peas, cucumber ribbons, dill, parsley, and mint if using.
9. Drizzle with some of the lemon herb vinaigrette and toss gently.
10. Top with crumbled feta, toasted nuts, microgreens, and extra black pepper.
11. Serve immediately, with extra vinaigrette on the side.

Tips for the Best Salad

Do not overcook the broccolini. It should stay bright green and slightly crisp.

Cool the grains slightly before adding the greens so they do not wilt too much.

Use a vegetable peeler for long, elegant cucumber ribbons.

Toast the nuts or seeds for deeper flavor and better texture.

Add the vinaigrette gradually so the salad stays fresh and lightly dressed.

If making ahead, keep the dressing separate until serving.

Serving Ideas

Serve this salad as a light vegetarian lunch, a fresh side dish, or a beautiful spring brunch recipe. It pairs well with soup, roasted vegetables, quiche, a vegetable tart, seafood, or warm bread.

For a more filling bowl, add chickpeas, white beans, avocado, jammy eggs, or extra grains.

For entertaining, serve it in a wide shallow bowl or platter so the cucumber ribbons, greens, feta, and herbs are visible.

Substitutions

you can Use asparagus, green beans, or snap peas instead of broccolini.

Use quinoa for a gluten-free option.

Using farro or pearl couscous makes a heartier texture.

exchange dairy-free feta or avocado to make the salad dairy-free.

substitute with pumpkin seeds, sunflower seeds, or hemp seeds instead of nuts.

try basil, chives, or tarragon in place of dill or mint.

Storage Notes

This salad is best served fresh.

Store leftovers in an airtight container in the refrigerator for up to 2 days, though the cucumber and greens will soften once dressed.

For meal prep, store the grains, vegetables, greens, vinaigrette, and toppings separately, then assemble just before serving.

Green Spring Grain Salad with Broccolini, Cucumber Ribbons & Lemon Herb Vinaigrette

Course: Brunch, Healthy Bowl, Salad

Keyword: Assembled, Fresh Seasonal, Plant-Forward

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

A fresh vegetarian spring salad with grains, broccolini, cucumber ribbons, greens, peas, feta, toasted nuts, herbs, and lemon vinaigrette.

Print Recipe

Ingredients

• 1 cup cooked quinoa farro, couscous, or pearl couscous
• 1 bunch broccolini trimmed
• 2 cups kale arugula, baby spinach, or mixed tender greens
• 1 cup fresh or frozen peas
• 1 medium cucumber shaved into ribbons
• 1/3 cup crumbled feta or goat cheese
• 1/4 cup toasted almonds pistachios, walnuts, or pine nuts
• 2 tablespoons fresh dill chopped
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh mint chopped, optional
• Microgreens optional
• Sea salt to taste
• Black pepper to taste

Lemon Herb Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove grated
• 1 tablespoon fresh dill or parsley finely chopped
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

• Prepare grains according to package directions and let cool slightly.
• Blanch broccolini in salted water for 2–3 minutes.
• Add peas during the last 30 seconds of cooking.
• Drain, rinse briefly with cool water, and pat dry.
• Shave cucumber into ribbons with a vegetable peeler.
• Whisk together the vinaigrette ingredients.
• Combine grains, greens, broccolini, peas, cucumber ribbons, and herbs in a large bowl.
• Drizzle with vinaigrette and toss gently.
• Top with feta, toasted nuts, microgreens, and black pepper.
• Serve immediately.

Notes

For a vegan version, use dairy-free feta or avocado. For a gluten-free version, use quinoa instead of farro or couscous.