Spring Greens Lemon Vinaigrette

Last spring, my neighbor brought over an armful of greens from her garden and said "Make something that tastes like sunshine right now." It was one of those gray April days where you can practically taste summer, but it has not quite arrived yet. I threw together whatever looked fresh from the farmers market and realized the secret was letting the vegetables shine, not drowning them in heavy dressing. That salad became our regular excuse to sit on the back porch and pretend the weather was better than it actually was.

I made this for a book club meeting when everyone was tired of winter food but it was still technically too cold for picnics. Something about the bright lemon and crunch of fresh vegetables made the whole room feel lighter, like we had collectively decided to skip straight to May. Someone actually asked for the recipe before even finishing her first helping, and I have been tweaking the proportions ever since.

Ingredients

• Mixed Spring Greens: The combination of arugula for pepper, spinach for softness, and watercress for bite creates layers of flavor and texture
• Fresh Radishes: Thinly sliced on a mandoline or with a steady knife, they add a beautiful pink color and satisfying crunch
• Snap Peas: Trimming and slicing them on the bias makes them look elegant and helps them catch the vinaigrette
• Red Onion: A small amount goes a long way, adding just enough bite without overwhelming the delicate greens
• Toasted Sunflower Seeds: These add a buttery crunch that makes the salad feel substantial rather than just leafy
• Feta Cheese: Optional but adds a creamy, salty element that balances the bright lemon perfectly
• Fresh Lemon Juice: Use real lemons and squeeze them right before making the dressing for the brightest flavor
• Extra Virgin Olive Oil: The quality matters here since it is one of the main flavors in the vinaigrette
• Dijon Mustard: This helps emulsify the dressing and adds a subtle depth beneath the bright lemon
• Honey: Just enough to balance the acidity without making the dressing taste sweet

Instructions

Make the Vinaigrette First:

Whisk together the fresh lemon juice, zest, Dijon, honey, salt, and pepper until combined, then slowly drizzle in the olive oil while whisking constantly until the mixture thickens slightly and looks glossy and emulsified.

Prep Your Vegetables:

Slice the radishes paper thin, trim and cut the snap peas on a sharp diagonal, and thinly slice the red onion so all the vegetables are ready to toss together.

Build the Salad Base:

Combine all the greens and prepared vegetables in a large bowl, leaving enough room to toss everything without making a mess on your counter.

Dress and Toss Gently:

Drizzle about three quarters of the vinaigrette over the salad and use tongs or two large spoons to lift and turn the greens until everything is lightly coated but not weighed down by dressing.

Finish and Serve:

Sprinkle the toasted sunflower seeds and crumbled feta over the top, then serve immediately while the vegetables are still crisp and the dressing is still fresh.

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This salad has become my go to whenever I need to feed a crowd but do not want to spend hours in the kitchen. I have served it at everything from casual Tuesday dinners to fancy brunches, and people always assume it took way more effort than it actually did. The best part is watching someone take that first bite when all the flavors hit together.

Making It Your Way

Once you have the basic vinaigrette down, this salad adapts beautifully to whatever looks good at the market. I have made it with sliced sugar snap peas from the garden, radishes from the farmers market, and even thin slices of kohlrabi when that was what I found in my CSA box. The key is keeping the vegetables crisp and the dressing bright.

Timing Matters

I learned the hard way that this salad does not sit well dressed for long periods. Now I make the vinaigrette in advance and keep it in a jar in the fridge, but I wait to assemble everything until right before we sit down to eat. The snap peas stay crunchy that way instead of turning rubbery.

Perfect Pairings

This salad works beautifully alongside grilled salmon with herbs, roasted chicken with lemon and garlic, or even on its own for a light lunch when you want something that feels substantial but not heavy. The fresh flavors complement almost anything coming off the grill in warmer weather.

• Try adding thin slices of avocado if you want something more filling
• Fresh herbs like dill, chives, or basil add another layer of flavor
• Leftover vinaigrette is wonderful on roasted vegetables or grain bowls the next day

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There is something deeply satisfying about a salad that tastes this fresh but comes together so quickly. I hope it brings a little brightness to your table the way it has to mine.

Recipe FAQs

→ What types of greens are ideal for this salad?

Mixed spring greens like arugula, baby spinach, frisée, and watercress provide a tender and flavorful base that complements the vinaigrette.

→ Can I substitute the sunflower seeds?

Yes, toasted pumpkin seeds or chopped nuts like walnuts can be used for a similar crunch and added texture.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator. For best texture, store the dressing separately and toss just before serving.

→ What variations can enhance flavor?

Adding avocado slices or fresh herbs such as dill or chives adds richness and brightness to the salad’s profile.

→ Is it possible to make this dish vegan?

Yes, simply omit the feta cheese or substitute with a plant-based alternative to keep it vegan-friendly.

→ What dishes pair well with this salad?

This combination complements grilled fish, chicken, or can be enjoyed on its own for a light meal.