Spring Greens Lemon Vinaigrette (Printable)

Tender spring greens blended with zesty lemon dressing and fresh vegetables for a crisp, light dish.

# What You 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

# How To Make It:

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.
05 - Serve immediately for best freshness and texture.

# Expert Suggestions:

01 -
  • The vinaigrette comes together in seconds and keeps for days in your fridge
  • Its endlessly adaptable based on whatever fresh produce looks best at the market
  • The perfect balance of tangy and sweet makes even salad skeptics ask for seconds
02 -
  • The dressing will keep in the refrigerator for up to a week, so make a double batch to have ready for quick salads
  • Add the almonds and cheese at the very last moment to maintain their perfect texture
  • This salad does not sit well dressed, so always add vinaigrette right before serving
03 -
  • Dry your greens thoroughly after washing so the vinaigrette clings properly instead of pooling at the bottom of the bowl
  • Make the vinaigrette in a jar and shake it vigorously for the easiest cleanup

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