Spring Lemon Vinaigrette Salad (Printable)

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

# 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

# Steps:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified and combined.
02 - Arrange the mixed baby greens on a large serving platter or in a salad bowl as the foundation.
03 - Scatter the sliced radishes, cucumber, and scallions evenly over the greens in an aesthetically pleasing arrangement.
04 - Drizzle the lemon vinaigrette over the salad just before serving to maintain the crispness of the greens.
05 - Gently toss the salad to combine all components, then 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, with easy vegan adaptations
  • Features a homemade lemon vinaigrette that's far superior to store-bought dressings
  • Perfect balance of peppery radishes, crisp greens, and fresh herbs
  • Elegant enough for dinner parties yet simple enough for everyday meals
  • Highly customizable with optional add-ins like feta cheese, nuts, or fruit
02 -
  • Use the freshest, highest-quality extra virgin olive oil you can find for the best flavor in your vinaigrette
  • Slice vegetables just before assembling to maintain maximum crispness and prevent browning
  • Taste the vinaigrette before dressing and adjust seasoning as needed—add more lemon for brightness or honey for balance
  • Don't overdress the salad; start with less dressing and add more if needed
  • For meal prep, keep dressing separate and store washed, dried greens in the refrigerator for up to two days
  • Serve on chilled plates for an extra-refreshing presentation
Go Back