Spring Dinner Lemon Vinaigrette Salad (Printer version)

Crisp baby greens with radishes and lemon-based vinaigrette for a bright, fresh 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

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
02 - Distribute the mixed baby greens evenly across a large serving platter or into a salad bowl.
03 - Scatter the sliced radishes, cucumber, and scallions in an even layer over the greens.
04 - Drizzle the lemon vinaigrette over the salad immediately before serving.
05 - Gently toss all components together until well coated. Sprinkle with fresh dill, chives, and feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Bursting with fresh, seasonal spring vegetables and herbs
  • The homemade lemon vinaigrette is tangy, bright, and perfectly balanced
  • Easily adaptable for vegan and dairy-free diets
  • Beautiful presentation that impresses guests every time
  • Gluten-free and packed with nutrients
02 -
  • Use the freshest greens possible for the best flavor and texture
  • Slice radishes paper-thin for a delicate, less peppery bite
  • Freshly squeezed lemon juice makes all the difference—avoid bottled juice
  • Let the garlic sit in the lemon juice for a few minutes to mellow its sharpness
  • Taste the vinaigrette before dressing and adjust salt, pepper, or honey to your preference
  • Serve the salad on chilled plates to keep it crisp and refreshing
Return