Taste the freshness of spring with this New Mexico Spring Greens Salad. There’s nothing quite like that first bite of fresh, crisp greens from the farmers’ market each year.Â
This salad highlights the delicious simplicity of these spring ingredients and is adaptable depending on what you find at your local market or grocery store. Some additional suggested sides are included to round-out this salad into a full meal.Â
Ingredients for this recipe were sourced from the Downtown Growers’ Winter Market, as well as La Montañita Co-op Avanyu Plaza, both located in Albuquerque. The total cost of the salad and dressing that feeds four to six people was $27 (including fresh, local goat feta). For an additional protein, local eggs were $8. For more ideas on recipes using local New Mexico-grown ingredients, visit our website. Â
Yields: 4 – 6 servings
Prep time: 15 minutes
Ingredients
- 3–4 cups fresh spinach or arugula (or a mix)
- 2 cups frozen peas, thawed (included for complete plant protein)
- 1 bunch radishes, thinly sliced
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro or parsley
- ¼–½ cup crumbled queso fresco or mild cheddar
Chile‑Lime Dressing
- Salt and pepper to taste
- 2 Tbsp vegetable or olive oil
- 2 Tbsp lime juice or apple cider vinegar
- ½–1 tsp New Mexico red chile powder (adjust to taste)
- Optional: A pinch of honey (balances heat)
Instructions
- Build the base: Add spinach or arugula to a large bowl.
- Dress it: Whisk dressing ingredients and drizzle over salad.
- Toss: Gently toss until greens are lightly coated.
- Add toppings: Layer peas, radishes, green onions, herbs, and cheese on top.
- Serve with optional additions below.Â
Make It Extra Filling (Low‑Cost Options)
- Add hard‑boiled eggs
- Add boiled or roasted squash on the side
- Top with pinto beans, tepary beans, or garbanzo beans Â
- Top with sunflower or pumpkin seeds for texture and nutrients
- Serve with warm tortillas or cornbread
