Spring Greens Lemon Vinaigrette

The first time I made this salad was on a whim after returning from the farmers market with an overflowing bag of greens I couldn't resist. Everything was so vibrant and crisp that day that I knew I needed something equally bright to let them shine without overwhelming their delicate flavors.

I brought this to a friends backyard dinner party last spring, and someone actually asked if I could bottle the dressing. Watching everyone go back for thirds while the sun set over the garden made me realize that sometimes the simplest dishes are the ones people remember most fondly.

Ingredients

• 6 cups mixed spring greens: The combination of arugula for peppery bite, baby spinach for tenderness, and watercress for that subtle spicy kick creates perfect complexity in every bite
• 1 cup snap peas: Thinly sliced raw snap peas add incredible crunch and a fresh sweetness that balances the tangy vinaigrette beautifully
• 1 small cucumber: English cucumbers work best here since their skin is tender and they have fewer seeds, creating cool refreshing notes throughout
• 4 radishes: These bring a sharp peppery bite and gorgeous pink color that makes the salad feel special and vibrant
• 1/4 cup toasted sliced almonds: Toasting them in a dry pan for just 3 minutes until golden and fragrant transforms their flavor completely
• 1/4 cup crumbled goat cheese: The creamy tanginess creates little bursts of richness throughout, though this is entirely optional if you prefer it dairy-free
• 1/4 cup extra-virgin olive oil: Use a quality oil you would happily drizzle over bread, since its flavor really shines in such a simple dressing
• 2 tablespoons freshly squeezed lemon juice: Bottled juice simply cannot compare to the bright fresh acidity that comes from squeezing a real lemon
• 1 teaspoon Dijon mustard: This is the secret ingredient that helps the vinaigrette emulsify perfectly and adds a subtle depth
• 1 teaspoon honey: Just enough to round out the sharpness without making the dressing taste noticeably sweet
• 1 small garlic clove: Finely mince it so it disperses evenly throughout rather than creating overwhelming bursts of raw garlic flavor
• 1/2 teaspoon sea salt: Use a flaky sea salt if possible, as the texture adds little pops of saltniess
• 1/4 teaspoon freshly ground black pepper: Grind it right before you make the dressing for the most vibrant flavor

Instructions

Whisk together the vinaigrette:

In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Whisk vigorously until completely emulsified and slightly thickened, about 30 seconds.

Prepare the vegetables:

While the dressing rests, thinly slice the snap peas, cucumber, and radishes. The thinner you slice them, the more elegant the salad will feel.

Combine the base:

In a large salad bowl, add the mixed spring greens followed by the sliced snap peas, cucumber, and radishes. Do not add the almonds or cheese yet.

Dress the salad:

Drizzle about half the vinaigrette over the salad and toss gently with your hands or salad servers. Add more dressing gradually until everything is lightly coated but not drenched.

Finish and serve:

Sprinkle the toasted almonds and crumbled goat cheese over the top right before serving. This salad is best enjoyed immediately while everything stays perfectly crisp.

Save

My neighbor mentioned she had been making the same boring salad for years until I shared this recipe with her. Now she tells me her teenage daughter actually requests it for dinner, which might be the highest compliment a salad can receive.

Making It Your Own

Once you have the basic vinaigrette down, this salad becomes a canvas for whatever looks fresh at the market. I have swapped in shaved asparagus in early spring, thinly sliced zucchini in summer, and even added segments of blood orange in winter for a seasonal twist.

The Perfect Texture Balance

What makes this salad special is the interplay of soft greens, crisp vegetables, and crunchy almonds. Taking the time to slice everything thinly and uniformly makes each bite feel elegant rather than like a tossed together side dish.

Pairing Suggestions

This salad works beautifully alongside grilled fish or roasted chicken for a light dinner. I also love serving it as a first course when entertaining because it wakes up the palate without being too heavy before the main event.

• Add grilled chicken or salmon to transform it into a complete meal
• Swap almonds for sunflower or pumpkin seeds if anyone has nut allergies
• Double the greens and dressing for a larger crowd without any extra effort

Save

There is something deeply satisfying about a salad that tastes this vibrant and fresh. Here is to many meals that celebrate the simple beauty of well-prepared vegetables.

Recipe FAQs

→ What types of greens work best in this dish?

Mixed tender greens like arugula, baby spinach, frisée, and watercress provide a balanced flavor and texture.

→ How can I make the dressing creamier?

Whisking in a small amount of Greek yogurt or blending avocado can add creaminess without overpowering the lemon zest.

→ Can I prepare this dish ahead of time?

It's best served fresh to retain the crispness of the greens and vegetables, but you can prepare the vinaigrette in advance.

→ What alternatives exist for the toasted almonds?

Sunflower or pumpkin seeds are excellent nut-free choices that add a pleasant crunch.

→ Is this dish suitable for vegetarians and gluten-free diets?

Yes, it naturally fits vegetarian and gluten-free needs, especially if you omit or replace the goat cheese with a suitable alternative.