Spring Greens Lemon Vinaigrette (Printable)

Tender spring greens, radishes, and snap peas with a bright lemon dressing and crunchy sunflower seeds.

# What You’ll Need:

→ Salad Components

01 - 6 cups mixed spring greens (arugula, baby spinach, frisée, watercress)
02 - 1 cup thinly sliced radishes
03 - 1 cup snap peas, trimmed and sliced on the bias
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup toasted sunflower seeds
06 - 1/4 cup crumbled feta cheese (optional)

→ Lemon Vinaigrette

07 - 1/4 cup fresh lemon juice (about 2 lemons)
08 - 1 teaspoon lemon zest
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon honey
11 - 1/3 cup extra-virgin olive oil
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How-to Steps:

01 - In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is well emulsified.
02 - In a large salad bowl, combine the spring greens, radishes, snap peas, and red onion.
03 - Drizzle with the lemon vinaigrette and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted sunflower seeds and crumbled feta cheese (if using) over the top. Serve immediately.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a fancy restaurant
  • You can customize the vegetables based on what looks best at the market
  • Crisp snap peas and peppery radishes make every bite feel like spring arrived early
02 -
  • Wait until right before serving to dress the salad or the delicate greens will wilt and lose their satisfying crunch
  • The vinaigrette keeps well in the fridge for up to a week but may need to be brought to room temperature and whisked again before using
  • Mixed spring greens can vary widely in flavor, so taste your greens first and adjust the honey in the dressing if needed
03 -
  • Toasting the sunflower seeds in a dry pan for just a few minutes makes them incredibly fragrant and adds so much more flavor than using them raw
  • If you are making this ahead, keep the dressing and toppings separate and toss everything right before serving

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