Bright Lemon Vinaigrette Salad (Print Version)

Vibrant spring salad blending greens, radishes, peas, and a tangy lemon vinaigrette dressing.

# Ingredient List:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, 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)

# Steps:

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

# Helpful Hints:

01 -
  • It tastes like spring on a plate, and honestly, that alone is worth the fifteen minutes.
  • The vinaigrette actually holds together and coats everything instead of pooling at the bottom like so many dressings do.
  • You can make it entirely with pantry staples if you keep good olive oil and fresh lemons on hand.
02 -
  • Don't let the salad sit in the dressing for more than a few minutes before serving, or the greens will become limp and sad—apply the dressing just before you eat it.
  • The emulsification of the vinaigrette depends on the mustard acting as a binder, so don't skip it or substitute it with something else.
03 -
  • Zest your lemon before you cut it in half to juice it—it's easier to handle a whole lemon, and you won't waste any of that fragrant zest.
  • Keep your salad bowl in the refrigerator for a few minutes before assembling if your kitchen is warm; a cold bowl keeps greens crisp longer.
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