Spring Greens Lemon Vinaigrette

Last Sunday, I stood in my kitchen staring at a farmers market haul that had gotten slightly out of hand. After making dinner for six the night before, my fridge still overflowed with tender greens and herbs that wouldn't last another day. I threw together this bright salad in about ten minutes, and my roommate actually paused mid-bite to ask what I'd done differently. Sometimes the simplest meals hit hardest when you least expect them to.

My friend Sarah came over for what was supposed to be a quick catch-up lunch, but we ended up sitting at my kitchen table for three hours talking through half a bowl of this salad. The dressing reminded her of something her grandmother used to make, though she could never quite replicate it until she tasted this version. Food has a way of unlocking memories like that—suddenly we were both recounting spring picnics and garden-fresh meals from childhood. Now she texts me every time she makes it, usually with some variation she's discovered.

Ingredients

• Mixed spring greens: The combination of arugula, spinach, and watercress gives you a perfect balance of peppery, mild, and crisp textures in every forkful
• Cucumber: Thin slices add refreshing crunch and help bulk up the salad without overpowering delicate greens
• Radishes: These provide a sharp, spicy bite that cuts through the rich dressing and keeps your palate awake
• Scallions: Milder than red onions but still add that essential allium flavor that makes salads feel complete
• Feta cheese: Optional but worth it—the salty creaminess anchors the bright, acidic dressing and adds protein
• Toasted sunflower seeds: I toast mine in a dry pan for 3 minutes until golden, which deepens their nutty flavor considerably
• Extra-virgin olive oil: Use your best bottle here since the flavor really shines in such a simple dressing
• Fresh lemon juice: Bright and acidic, this cuts through the oil and makes the whole salad feel alive
• Dijon mustard: The secret ingredient that helps the dressing emulsify and adds a subtle depth
• Honey or maple syrup: Just enough to balance the acidity and bring everything together
• Garlic clove: Finely minced so it disperses evenly throughout the dressing without overwhelming anyone

Instructions

Whisk together the vinaigrette:

Combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl or jar, whisking vigorously until the mixture thickens and turns slightly cloudy, about 30 seconds of enthusiastic whisking.

Prep the vegetables while the dressing rests:

Thinly slice your cucumber, radishes, and scallions, then toss all the greens and vegetables together in a large salad bowl—the bigger the bowl, the easier it is to dress everything evenly.

Dress the salad gently:

Pour about three-quarters of the vinaigrette over the greens, then use clean hands or salad tongs to lift and toss everything until coated, adding more dressing only if the leaves still look dry.

Add the finishing touches:

Scatter crumbled feta and toasted sunflower seeds over the top, then serve immediately while the greens are still crisp and the dressing hasn't started wilting anything.

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Last summer, my neighbor's daughter helped me make this for a block party, and she insisted on adding edible flowers from her garden. I was skeptical until I saw how gorgeous the salad looked with those tiny purple and yellow blossoms scattered throughout. Everyone kept asking what restaurant I'd ordered it from, which might be the best compliment a home cook can receive. Now I always keep a few herb flowers on hand, just in case.

Making It Yours

I've found this salad works with almost whatever vegetables you have on hand, as long as you keep the balance of textures in mind. Sometimes I'll add thinly sliced apples in fall or roasted beets in winter when fresh produce feels less exciting. The dressing is your anchor, so build around that and trust your instincts.

Timing Your Prep

You can wash and dry the greens up to a day in advance if you store them with a paper towel in the container to absorb moisture. The vinaigrette keeps for a week in the fridge, though you'll need to let it come to room temperature and give it a good whisk before using. Just wait to slice the cucumbers and radishes until you're ready to serve—they get sad and limp pretty quickly once cut.

Beyond The Basic Bowl

This salad has become my go-to base for meal prep because it holds up surprisingly well if you pack the dressing separately. I've taken mason jar versions to work where the greens stayed crisp for hours. The key is layering ingredients strategically, with hearty items at the bottom and delicate greens on top.

• Mason jar order goes: dressing on bottom, then sturdy vegetables, then proteins, then greens on top
• Leftover dressing makes an incredible marinade for grilled chicken or roasted vegetables
• If taking this to a picnic, pack the nuts separately and add them right before eating

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There's something deeply satisfying about a salad that hits every perfect note—crisp, creamy, bright, and fresh all at once. This one has earned its permanent spot in my rotation, and I hope it finds its way into yours too.

Recipe FAQs

→ What greens work best in this salad?

Mixed spring greens such as arugula, baby spinach, and watercress provide a tender, slightly peppery base that complements the lemon dressing.

→ How do I make the lemon vinaigrette stay emulsified?

Whisk the olive oil vigorously with lemon juice, mustard, honey, garlic, salt, and pepper until fully combined and creamy in texture.

→ Can I substitute the seeds used as toppings?

Yes, toasted sunflower seeds can be replaced with sliced almonds, pumpkin seeds, or walnuts for a similar crunch and nutty flavor.

→ Is there a way to make this dish vegan?

Omit the feta cheese or replace it with a plant-based alternative to keep the salad vegan without sacrificing flavor.

→ What are some suitable pairings for this salad?

This salad pairs well with grilled chicken, fish, or can be enjoyed alone as a light meal or side dish.

→ How can I add more flavor to this salad?

Adding fresh herbs like dill or mint, or including sliced avocado, can enhance fresh herbal notes and creaminess.