Spring Greens Lemon Vinaigrette (Printable)

A vibrant salad featuring mixed greens and a zesty lemon dressing, perfect for a fresh, light bite.

# What You’ll Need:

→ Greens and Vegetables

01 - 5 oz mixed spring greens (arugula, baby spinach, watercress, or blend)
02 - 1 small cucumber, thinly sliced
03 - 4 radishes, thinly sliced
04 - 2 scallions, thinly sliced

→ Toppings

05 - 1/4 cup crumbled feta cheese (optional)
06 - 1/4 cup toasted sunflower seeds or sliced almonds

→ Lemon Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1 small garlic clove, finely minced
12 - Salt and freshly ground black pepper, to taste

# How-to Steps:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined and emulsified.
02 - In a large salad bowl, combine the spring greens, cucumber, radishes, and scallions.
03 - Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Top with crumbled feta and toasted sunflower seeds or almonds. Serve immediately for maximum freshness.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds and tastes better than anything store-bought
  • Perfect for those nights when you want something fresh but absolutely no cooking
  • The crunch from radishes and seeds keeps every bite interesting
02 -
  • Dress your salad right before serving, otherwise the acid will break down delicate greens and make everything soggy within minutes
  • Taste the vinaigrette before adding it to the salad—lemons vary wildly in acidity, and you might need more honey or salt
  • Dry your greens thoroughly after washing, or the dressing will slide right off instead of clinging to every leaf
03 -
  • Toast your sunflower seeds in a dry pan over medium heat, shaking constantly, until they're golden and fragrant—about 3 minutes makes a huge difference
  • Invest in a salad spinner if you make this often, because wet greens are the enemy of good vinaigrette adhesion

Go back