Spring Greens Lemon Vinaigrette (Printable)
Tender spring greens meet zesty lemon for a fresh, light, and vibrant salad experience.
# What You’ll Need:
→ Greens
01 - 5 oz mixed spring greens (baby spinach, arugula, frisée, or similar tender greens)
→ Vegetables & Add-ins
02 - 1 small cucumber, thinly sliced
03 - 4 radishes, thinly sliced
04 - 1/4 cup shelled peas (fresh or thawed if frozen)
05 - 1/4 cup crumbled feta cheese (optional)
06 - 2 tbsp toasted sunflower seeds
→ Lemon Vinaigrette
07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 tsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1/4 tsp fine sea salt
13 - 1/4 tsp freshly ground black pepper
# How-to Steps:
01 - In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified and well combined.
02 - Place the spring greens, cucumber, radishes, and peas in a large salad bowl.
03 - Drizzle the lemon vinaigrette over the salad mixture. Toss gently with salad servers or hands to coat all ingredients evenly without bruising the greens.
04 - Top with crumbled feta cheese (if using) and toasted sunflower seeds. Serve immediately to maintain optimal texture and freshness.
# Expert Advice:
01 -
- The vinaigrette comes together in seconds but tastes like something from a restaurant
- Raw peas add an unexpected sweetness that makes people ask what's in it
02 -
- Dressed greens wilt quickly – toss salad with vinaigrette right before serving, not hours ahead
- The vinaigrette keeps in the refrigerator for up to a week but will separate; bring to room temperature and whisk before using
03 -
- Dry your greens thoroughly after washing – water clinging to leaves prevents vinaigrette from coating properly
- Room temperature ingredients absorb dressing better than cold ones straight from the fridge