Bright Lemon Vinaigrette Salad (Print version)

A fresh spring salad with mixed greens, radishes, peas, and lemon vinaigrette dressing.

# What you’ll need:

→ Vegetables

01 - 4 cups mixed spring greens such as arugula, baby spinach, and watercress
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese, optional

# Steps:

01 - In a large salad bowl, combine the mixed greens, sugar snap peas, green peas, radishes, and red onion.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or individual bowls, then garnish with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Cooking tips:

01 -
  • It comes together in 15 minutes, which means you can actually eat dinner outside while there's still daylight.
  • The lemon vinaigrette is so balanced and alive that you'll find yourself drizzling it on everything for weeks afterward.
  • It celebrates what's actually in season, so you're never fighting the produce—you're celebrating it.
02 -
  • Make the vinaigrette at least 10 minutes before you need it; letting it sit allows the flavors to marry and mellow, which changes everything about how it tastes on the salad.
  • If you dress the salad more than 15 minutes ahead, the greens will start to wilt—prep everything separately and combine just before serving.
03 -
  • Toast some sunflower seeds or sliced almonds in a dry pan for a few minutes before serving—that toasted, nutty crunch transforms the salad from refreshing to genuinely satisfying.
  • If you're serving this to someone who eats meat, grill some chicken breast or salmon on the side and let them add it themselves; somehow it tastes better that way than if you chop it all together.
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