Spring Lemon Vinaigrette Salad (Printer View)

Refreshing salad with mixed greens, radishes, cucumber, scallions, and lemon vinaigrette dressing.

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Naturally vegetarian and gluten-free, easily adaptable to vegan
  • Fresh, vibrant flavors that highlight seasonal spring produce
  • Perfect for entertaining—elegant presentation with minimal effort
  • Customizable with add-ins like nuts, berries, or alternative cheeses
02 -
  • Emulsify the vinaigrette properly by whisking vigorously or shaking in a sealed jar for a smooth, cohesive dressing
  • Taste and adjust the vinaigrette before dressing—add more lemon for brightness, honey for sweetness, or salt for balance
  • Use the freshest ingredients possible, especially the herbs and greens, for maximum flavor and visual appeal
  • Chill your serving platter or bowl for 10 minutes before assembling to keep the salad crisp longer
  • If making ahead, keep components separate and assemble just before serving to prevent wilting
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