Spring Lemon Vinaigrette Salad (Printable Version)

Crisp greens and peppery radishes tossed in a zesty lemon vinaigrette with fresh herbs and feta.

# Ingredient List:

→ 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:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified and well combined.
02 - Arrange the mixed baby greens on a large serving platter or in a salad bowl, creating an even foundation.
03 - Scatter the sliced radishes, cucumber, and scallions evenly over the greens in a visually appealing arrangement.
04 - Drizzle the lemon vinaigrette over the salad just before serving, ensuring even distribution.
05 - Gently toss all components together until the greens are lightly coated with vinaigrette. Sprinkle with fresh dill, chives, and crumbled feta cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, leaving you time to actually enjoy your guests instead of fussing in the kitchen.
  • The lemon vinaigrette is so sharp and clean it makes even the simplest greens taste extraordinary.
  • Radishes have this peppery snap that feels fancy but costs almost nothing, and people always ask what makes it taste so good.
02 -
  • If you slice your radishes more than an hour ahead, they'll start to lose their crunch and become a little limp—slice them just before you assemble, or keep them in a bowl of ice water to maintain that vital snap.
  • The vinaigrette emulsifies because of the mustard acting as a binder, but if you let it sit for more than a couple hours it will separate again—this is totally fine, just whisk it back together or give your serving bowl a gentle stir.
03 -
  • If your greens seem a little limp when you buy them, submerge them in ice water for ten minutes before making the salad—they'll perk right up and taste crisper.
  • Make the vinaigrette in a jar and seal it tight, then you can shake it before serving if it's separated, and you can store the leftovers in your fridge for almost a week, which means you can throw together quick salads whenever you want something bright and easy.
Go Back