Spring Lemon Vinaigrette Salad (Print version)

Crisp greens and lemon vinaigrette combine with radishes for a fresh spring dish.

# What You 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:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
02 - Place the mixed baby 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 all components.
06 - Sprinkle with fresh dill, chives, and crumbled feta cheese if using. Serve immediately.

# Expert tips:

01 -
  • Ready in just 15 minutes with zero cooking required
  • Bursting with fresh, crisp flavors and vibrant colors
  • Naturally vegetarian and gluten-free, easily adaptable to vegan
  • Perfect for spring gatherings, dinner parties, or light lunches
  • The tangy lemon vinaigrette is perfectly balanced and delicious
02 -
  • Always dress the salad just before serving to maintain crispness
  • Use a mandoline for perfectly thin, uniform radish and cucumber slices
  • Taste the vinaigrette before adding it—adjust lemon, honey, or salt to your preference
  • For a restaurant-style presentation, arrange ingredients in neat sections rather than tossing
  • Store leftover vinaigrette in the refrigerator for up to one week and use on other salads
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