Spring Lemon Vinaigrette Salad (Print Version)

Crisp greens and radishes tossed in a zesty lemon vinaigrette with fresh herbs and feta cheese.

# Components:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons chives, finely sliced
14 - 1/4 cup crumbled feta cheese (optional)

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
02 - Arrange the mixed greens on a large serving platter or in a salad bowl.
03 - Scatter the radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle the lemon vinaigrette over the salad just before serving.
05 - Gently toss to combine, then sprinkle with fresh dill, chives, and crumbled feta cheese if using. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, leaving you time to focus on the rest of your meal instead of sweating in the kitchen.
  • The lemon vinaigrette is tangy enough to wake up your palate but balanced enough that it doesn't overpower the delicate greens.
  • You can swap, add, or subtract ingredients based on what's in your fridge without throwing off the whole dish.
02 -
  • Never dress a salad more than a few minutes before serving unless you want it to wilt—I learned this the hard way when I prepped one an hour early for a party and it turned into a sad, soggy pile.
  • The emulsification trick with the mustard and the whisking actually matters; it keeps the oil and lemon juice from separating, making the vinaigrette cling to the greens instead of pooling at the bottom of the bowl.
03 -
  • If you're adding nuts or seeds, toast them lightly and add them just before serving so they stay crunchy instead of getting soggy from the vinaigrette.
  • Swap the feta for crumbled goat cheese, crispy chickpeas, or even a soft-boiled egg if you want to turn this into a heartier meal that still feels light.
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