Bright Lemon Vinaigrette Salad (Printable)

Refreshing spring salad with radishes, peas, and bright lemon vinaigrette highlighting fresh, crisp ingredients.

# What You Need:

→ Vegetables

01 - 4 cups mixed spring greens such as arugula, baby spinach, and watercress
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese, optional

# How To Make It:

01 - In a large salad bowl, combine the mixed greens, sugar snap peas, green peas, radishes, and red onion.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or individual bowls.
05 - Garnish with fresh chives and crumbled feta cheese if using. Serve immediately.

# Expert Hints:

01 -
  • It comes together faster than you'd expect, perfect for weeknight dinners when you want something that tastes like effort but requires barely any.
  • The lemon vinaigrette is tangy enough to make your mouth wake up, not heavy or oily like some dressings that weigh down spring greens.
  • Radishes add this unexpected peppery crunch that makes people ask what you did differently this time.
02 -
  • Don't dress the salad more than a few minutes before serving, or the greens will start to wilt and become soggy—spring greens are delicate and deserve respect.
  • The mustard and honey are crucial; without them, you just have sour oil, but with them, you have an actual vinaigrette that tastes balanced and intentional.
03 -
  • Keep your lemon juice and zest separate until the last moment if you're making the dressing ahead; the zest stays brighter and more potent that way.
  • Slice your radishes on a mandoline if you have one—the uniform thinness makes them taste less harsh and they distribute their peppery flavor more evenly throughout the salad.
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