Spring Lemon Vinaigrette Salad (Print version)

Crisp greens and zesty lemon dressing combine with radishes and herbs for a fresh, colorful dish.

# What you’ll need:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons chives, finely sliced
14 - 1/4 cup crumbled feta cheese, optional

# Steps:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
02 - Place mixed greens on a large serving platter or in a salad bowl as the base.
03 - Scatter radish slices, cucumber slices, and scallions evenly over the greens.
04 - Drizzle lemon vinaigrette over the salad immediately before serving.
05 - Gently toss all components to combine, then sprinkle with fresh dill, chives, and crumbled feta cheese if desired. Serve immediately.

# Cooking tips:

01 -
  • It comes together in 15 minutes flat, which means you can focus on everything else your guests need instead of fussing in the kitchen.
  • The lemon vinaigrette is bright enough to make even the simplest greens taste like they've been waiting for this moment their whole lives.
02 -
  • If you dress the salad too early, the greens will wilt and start looking sad, so wait until the last possible moment even if it means dressing it at the table.
  • The mustard in the vinaigrette is doing invisible work to keep the oil and lemon from separating, so don't skip it even if you think it won't make a difference.
03 -
  • Chill your bowl or platter in the fridge for five minutes before assembling if you want the salad to stay crisp longer, especially if you're serving outdoors on a warm day.
  • Mince your garlic fine and let it sit in the lemon juice for a moment before whisking in the oil—this takes the raw edge off and makes the flavor more integrated and smooth.
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