Bright Lemon Vinaigrette Salad (Printable)

A fresh spring salad featuring radishes, peas, and a zesty lemon vinaigrette dressing.

# What You Need:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, and watercress)
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese (optional)

# How To Make:

01 - Combine mixed greens, sugar snap peas, green peas, radishes, and red onion in a large salad bowl
02 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified
03 - Drizzle lemon vinaigrette over salad and toss gently to evenly coat all ingredients
04 - Transfer salad to a serving platter or individual bowls
05 - Garnish with fresh chives and crumbled feta cheese if desired. Serve immediately

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can go from craving something fresh to actually eating it.
  • The lemon vinaigrette is bright enough that you barely miss heavier dressings, and it tastes like springtime in a bowl.
  • Radishes stop being that awkward vegetable you're not sure about and become the real star—crisp, peppery, honest.
02 -
  • Don't dress the salad more than 10 minutes before serving, or the greens will start to wilt and lose that bright, alert quality that makes this salad special.
  • If you're making the vinaigrette ahead, keep it separate and shake it well before using—the lemon juice and oil will want to separate, which is completely normal and fixable.
03 -
  • Keep your salad bowl chilled in the freezer for five minutes before assembling if you want the greens to stay extra crisp throughout the meal.
  • Make the vinaigrette in a jar with a tight-fitting lid so you can shake it up quickly whenever you need it, and it keeps beautifully in the refrigerator for several days.
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