Enjoy the flavors of spring with this uplifting and healthy spring salad with vegan Caesar dressing!

bowl of spring salad with vegan caesar dressing with a serving bowl and small bowl of dill in the background

Why you’ll love this recipe

Celebrate the season: This salad features classic spring vegetables—peas, carrots, celery, and plenty of greens—topped off with a zippy vegan Caesar dressing and delicate fresh dill. This light, crunchy salad is a refreshing transition from heavier winter recipes as we welcome the warmer months.
Bright and flavorful: The quick vegan Caesar dressing gives this salad an uplifting and zesty flavor thanks to freshly squeezed lemon juice, miso paste, and a smooth tofu base.
Balanced and healthy: Spring salad with vegan Caesar dressing is high in protein and essential nutrients. It’s dairy-free, gluten-free, and has no added oil, accommodating a range of dietary needs.

Ingredients

For the vegan Caesar dressing, you’ll need:

Silken tofu: Silken tofu has a soft, smooth consistency that makes it a fantastic base for dressings and sauces. Do not substitute it with firm or extra-firm tofu—you will not get the same results. This recipe uses about ¼ of a standard package of silken tofu. Given its soft texture, you’ll just need to drain off the excess water from the package; no need to press the tofu before adding it to the recipe.
Freshly squeezed lemon juice: For brightness and tang.
Water: Creates the perfect consistency for the dressing. If you like a runnier consistency, feel free to add a bit more water than indicated.
Nutritional yeast: For a touch of savory, umami flavor.
Dijon mustard: Adds liveliness and tang.
White miso paste: Look for white miso paste in the international section or the refrigerated section of your grocery store. It is also called shiro miso. Miso paste is a mild soybean paste that adds a lot of umami flavor. It is high in probiotics, which promote gut health.
Garlic powder: A convenient alternative to raw garlic, garlic powder adds a burst of flavor and blends smoothly into the dressing.
Ground white pepper (or freshly cracked black pepper): I used white pepper, which blends nicely into the dressing and is a bit less assertive than black pepper. Black pepper is a fine substitute if you don’t have white pepper on hand or if you like your dressing to have more of a kick. If using black pepper, start with a smaller amount and taste as you add to avoid overpowering the other flavors.

bowls containing spring salad ingredients on a marble background

For the spring salad, you’ll need:

Mixed greens: I used a prepackaged “spring mix” featuring a mix of lettuces, but any greens mix will do. For a lighter spring-like feel, I suggest using a blend of lettuce, arugula, and/or spinach rather than a blend of heartier greens (like curly kale or Swiss chard).
Canned chickpeas: Drain and rinse the chickpeas before using. Chickpeas are a good source of protein, fiber, and iron, supporting healthy digestion and blood sugar levels.
Peas: Either fresh or frozen peas will work, but be sure to thaw them completely if you are using frozen peas. Peas add a sweet and tender texture. They are one of the vegetables highest in protein and are also a great source of vitamins C and K.
Celery: Adds a freshness and crunchiness to the salad. Celery is low in calories and high in antioxidants. It also has a high water content, helping with hydration.
Carrots: Carrots add crunch and a subtle, natural sweetness. The nutrients in carrots support eye health, skin health, and immune function.
Raw sunflower kernels: Sunflower kernels add crunch and a slightly nutty flavor. They are a good source of healthy fats and vitamin E, benefitting skin and heart health.
Capers: Capers add a unique, salty tang. They are high in sodium, however, so if you are reducing sodium content for health reasons, feel free to omit them.
Fresh dill: Dill adds an intoxicating herbal aroma and brightness to the salad. Dill is a good source of flavonoids, which help reduce inflammation and protect heart health.

See recipe card for quantities.

Instructions

overhead view of blender containing vegan caesar dressing

Step 1: To make the vegan Caesar dressing, add the dressing ingredients to a high-speed blender or food processor. Pulse until the dressing has a smooth consistency. If you prefer a thinner dressing, add additional water in 1-teaspoon increments, tasting as you go, until you reach your desired flavor and consistency.

overhead view of glass bowl containing salad ingredients

Step 2: Add the mixed greens, chickpeas, peas, celery, carrots, sunflower kernels, and capers to a large bowl.

overhead view of glass bowl containing salad ingredients topped with vegan caesar dressing

Step 3: Top the salad with the vegan Caesar dressing.

overhead view of glass bowl containing spring salad with vegan caesar dressing

Step 4: Using your hands or salad tongs, toss until the dressing is evenly dispersed. Garnish individual portions with fresh dill before serving.

white serving bowl of spring salad with vegan Caesar dressing on a marble background

closeup of a serving bowl containing spring salad with vegan caesar dressing next to a black fork and white napkin

Equipment

Measuring cups
Measuring spoons
Cutting board
Sharp knife
Blender or food processor
Large bowl

Storage

Store any leftover spring salad with vegan Caesar dressing in the fridge for 3 to 4 days.