Spring Lemon Vinaigrette Salad (Print Version)

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

# What You'll Need:

→ Greens

01 - 5 cups mixed baby greens including arugula, spinach, and 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 for vegan option
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; omit for vegan or dairy-free

# How to Make It:

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

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, leaving you time to actually enjoy your guests instead of being stuck at the stove.
  • The lemon vinaigrette is so bright and punchy that it makes even plain greens taste like they're from a fancy restaurant.
  • Radishes get their moment to shine here, finally proving they're more than just a forgotten garnish.
02 -
  • Don't dress this salad more than a few minutes before serving or the greens will wilt and get sad—timing is everything here.
  • If you're making the vinaigrette ahead, keep it separate in a jar and give it a good shake before using because emulsions have moods.
03 -
  • If your vinaigrette breaks and separates, start with a fresh bowl, whisk in one teaspoon of mustard, then slowly whisk in the broken mixture drop by drop—it'll come back together.
  • Chill your serving bowl in the freezer for five minutes before serving if your kitchen is warm; it keeps everything crisp longer.
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