Spring Lemon Vinaigrette Salad (Printable)

Fresh greens, radishes, and lemon vinaigrette combine for a crisp spring salad bursting with flavor.

# 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 Steps:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until fully emulsified.
02 - Arrange the mixed 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.
04 - Drizzle the lemon vinaigrette over the salad just before serving.
05 - Gently toss the salad to ensure even distribution of vinaigrette and vegetables.
06 - 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 peppery bite of fresh radishes paired with that zingy lemon dressing tastes like springtime on a plate, and somehow makes everyone feel like you've done something special.
  • It's naturally flexible—swap ingredients based on what's in your garden or market, and it still works beautifully.
02 -
  • Don't dress the salad too far ahead—even 10 minutes and the greens start to wilt and soften, so treat this like a last-minute assembly.
  • If you're cooking for a crowd and need to prepare ahead, keep the vinaigrette, greens, and vegetables separate, then toss everything together right when people sit down.
03 -
  • Make the vinaigrette in a jar so you can shake it right before serving—it re-emulsifies beautifully and feels less precious than whisking.
  • Pat your greens dry before serving; any excess water will dilute the dressing and make everything taste dull instead of bright.
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