Bright Lemon Vinaigrette Salad (Printable)

Fresh spring greens tossed with radishes, peas, and a zesty lemon vinaigrette for a light, refreshing dish.

# What You’ll Need:

→ Vegetables

01 - 4 cups mixed spring greens (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

# Directions:

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

# Expert Tips:

01 -
  • It comes together in fifteen minutes, which means you can stop thinking about dinner and actually enjoy your evening.
  • The radishes stay crisp for hours, so you can assemble it ahead without worrying about sogginess.
  • One vinaigrette works for everything in the bowl, so you're not juggling five different dressings.
02 -
  • Don't dress the salad more than fifteen minutes before eating it, or the vinaigrette will start to wilt even the heartiest greens.
  • The magic of this salad is in its crispness—every vegetable should have a snap to it, so if your radishes or peas have gone soft, start fresh.
03 -
  • If your lemon is hard or old, microwave it for ten seconds before juicing to get more juice out of it.
  • Make the vinaigrette in a jar and keep it in the fridge for up to a week—shake it before each use, and you'll have dressing ready whenever you need it.
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