Spring Lemon Vinaigrette Salad (Printable)

Crisp greens tossed with radishes, cucumber, and lemon vinaigrette create a refreshing spring 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

# How To Make It:

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

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can actually enjoy your guests instead of frantically chopping at the last second.
  • The vinaigrette tastes like it took hours but it's honestly just whisking for two minutes—a secret I've tested on skeptics and won over every time.
  • Radishes add this peppery snap that makes people ask what makes the salad taste so alive and fresh.
02 -
  • Dress the salad at the last possible moment—I once dressed it 10 minutes early and watched the greens start to wilt, and I've been paranoid about timing ever since.
  • The emulsification in the vinaigrette is real and visible, which means you know you've whisked enough when the mixture suddenly looks creamy instead of oily.
03 -
  • Make the vinaigrette in a jar with a tight lid so you can shake it right before serving if it separates, and this same jar keeps the dressing fresh in the fridge for up to five days.
  • If you're bringing this salad to a potluck, pack the greens, vegetables, and dressing separately and assemble just before eating—this keeps everything crisp and prevents it from becoming a soggy mess during transport.
Return