Spring Greens Lemon Vinaigrette

Last April, my neighbor handed me a bag of freshly picked greens from her garden and said something about spring needing to taste alive. I didnt have a plan, just those tender leaves and a craving for brightness after months of heavy comfort food. The first forkful stopped me cold – crunchy radishes, sweet peas, that sharp lemon cutting through everything. Now it's the salad that signals warmer days have actually arrived.

I made this for my mom on her birthday last year, watching her suspiciously eye the raw radishes. She took a bite, looked up surprised, and asked for seconds. There's something about the combination of peppery arugula, cool cucumber, and that zesty dressing that converts even the most skeptical salad eaters. The crunch of sunflower seeds doesnt hurt either.

Ingredients

• Mixed spring greens: The foundation matters here – baby spinach brings substance, arugula adds its signature bite, and frisée contributes texture that keeps every bite interesting
• English cucumber: Thin slices create cool, refreshing pockets that balance the sharpness of the vinaigrette
• Fresh radishes: Their peppery punch and vibrant pink color make this salad feel like spring on a plate
• Shelled peas: Use fresh ones from farmers markets if you can find them, otherwise frozen and thawed work beautifully
• Crumbled feta cheese: Optional but adds a creamy, salty element that pulls everything together
• Toasted sunflower seeds: Toast them in a dry pan for 2-3 minutes until fragrant – this small step makes a massive difference
• Extra virgin olive oil: The base of your vinaigrette, so use the good stuff you save for special occasions
• Freshly squeezed lemon juice: Bottled lemon juice has a flat, artificial taste compared to the real thing
• Honey or maple syrup: Just enough to round out the acid without making the dressing taste sweet
• Dijon mustard: The secret ingredient that emulsifies your dressing and adds depth
• Fresh garlic: One small clove minced finely distributes flavor without overpowering delicate greens
• Salt and pepper: Freshly ground pepper brings a aromatic quality that pre-ground lacks entirely

Instructions

Whisk together the vinaigrette:

Combine olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk vigorously for 20 seconds until the mixture thickens slightly and becomes opaque.

Prep your vegetables:

Slice your cucumber and radishes as thin as possible – a mandoline or sharp knife makes all the difference here. If using frozen peas, thaw them under cool water and pat dry.

Build your salad base:

Place spring greens, cucumber slices, radishes, and peas in a large salad bowl. Leave plenty of room for tossing without everything spilling over the sides.

Dress and toss gently:

Drizzle about three-quarters of the vinaigrette over the salad and toss with salad servers or your hands. Add more dressing if needed – you want the leaves coated but not drowning.

Add the finishing touches:

Top with crumbled feta cheese if using and scatter toasted sunflower seeds across the surface. Serve immediately while everything still has that perfect crunch.

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This salad became my go-to for impromptu dinners last summer. Friends would show up, I'd grab whatever greens I had, and somehow this combination always impressed. Something about those bright colors and fresh flavors makes even a simple Tuesday dinner feel special.

Making It Your Own

The beauty of this salad is its flexibility. Sometimes I swap sunflower seeds for toasted pumpkin seeds or walnuts. Fresh mint leaves or torn basil add an aromatic twist that's especially nice with grilled fish. Trust your instincts.

Timing Everything Right

I learned the hard way that pre-dressed salads turn soggy and sad. Now I prep all components separately and keep them in the fridge until 10 minutes before mealtime. The vinaigrette can sit at room temperature while you slice everything.

Serving Suggestions

This salad shines alongside anything hot off the grill, but it also holds its own as a light lunch. I've served it with roasted salmon, chicken skewers, and even stuffed portobello mushrooms. The fresh, acidic elements cut through rich main dishes perfectly.

• Let the vinaigrette sit for 15 minutes before using to meld flavors
• Toast extra sunflower seeds and store in an airtight container for quick future salads
• For a heartier version, add half an avocado sliced or a cup of cooked quinoa

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Spring in a bowl, really. Hope this becomes one of those recipes you turn to without even thinking about it.

Recipe FAQs

→ What greens work best for this salad?

Mixed spring greens like baby spinach, arugula, and frisée offer a tender and fresh base with varied textures and flavors.

→ Can I substitute feta cheese?

Yes, for a dairy-free option, omit feta or use a plant-based cheese alternative. The salad remains flavorful without it.

→ How is the lemon vinaigrette prepared?

Whisk together olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.

→ Is it better to dress the salad ahead of time?

For optimal freshness, dress the salad just before serving to keep greens crisp and vibrant.

→ What additional ingredients can enhance the salad?

Adding sliced avocado or fresh herbs like mint and chives can elevate the flavor and texture, adding extra brightness.

→ Can this salad be served as a main dish?

While ideal as a starter or side, pairing with grilled chicken or salmon can turn it into a light and balanced main course.