Spring Greens Lemon Vinaigrette (Printable version)

Crisp spring greens combined with lemon dressing and fresh vegetables for a bright, refreshing dish.

# What you'll need:

→ Greens

01 - 6 cups mixed spring greens (arugula, baby spinach, frisée, watercress)

→ Vegetables & Additions

02 - 1 cup snap peas, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 4 radishes, thinly sliced
05 - 1/4 cup toasted sliced almonds
06 - 1/4 cup crumbled goat cheese (optional)

→ Lemon Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1 small garlic clove, finely minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until fully emulsified.
02 - In a large salad bowl, combine spring greens, snap peas, cucumber, and radishes.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted almonds and goat cheese (if using) over the top just before serving.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a restaurant
  • Every bite offers a different texture from crisp to creamy to tender
02 -
  • The dressing will keep in the refrigerator for a week but bring it to room temperature and shake vigorously before using
  • Never dress this salad more than 15 minutes before serving or the delicate greens will collapse completely
03 -
  • Dry your greens completely after washing or the dressing will slide right off
  • Taste and adjust your dressing before pouring it over the salad

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