Spring Greens Lemon Vinaigrette

The first warm day of spring always pulls me toward something fresh and alive on the plate. I threw this salad together years ago when my CSA box overflowed with tender greens I did not want to waste. Now it is the dish I crave when winter feels like it will never end.

Last April I made this for friends who claimed they hated salads. They went back for thirds and asked for the dressing recipe before they even left the table.

Ingredients

• 6 cups mixed spring greens: The combination of peppery arugula mild spinach and crisp frisée creates layers of flavor and texture that make every bite interesting
• 1 cup snap peas thinly sliced: These add an incredible fresh crunch that pairs beautifully with the tangy vinaigrette
• 1 small cucumber thinly sliced: Choose firm unwaxed cucumbers for the best texture and slice them as thin as possible
• 4 radishes thinly sliced: Their slight pepperiness balances the sweet honey in the dressing perfectly
• 1/4 cup toasted sliced almonds: Toast them in a dry pan until fragrant and golden brown for maximum flavor
• 1/4 cup crumbled goat cheese: Optional but adds a creamy tang that makes the salad feel more substantial
• 1/4 cup extra-virgin olive oil: Use the best quality you can find since the flavor really shines through
• 2 tablespoons freshly squeezed lemon juice: Bottled juice cannot compare to the bright acidity of fresh lemons
• 1 teaspoon Dijon mustard: This acts as the emulsifier that keeps your vinaigrette perfectly blended
• 1 teaspoon honey: Just enough to mellow the acidity and bring all the flavors together
• 1 small garlic clove finely minced: Mince it finely so you get subtle garlic flavor without any harsh bites
• 1/2 teaspoon sea salt: Enhances the natural flavors of the vegetables
• 1/4 teaspoon freshly ground black pepper: Grind it fresh for the best aromatic punch

Instructions

Whisk together the vinaigrette:

Combine olive oil lemon juice Dijon mustard honey garlic salt and pepper in a small bowl or jar. Whisk vigorously until the mixture thickens and becomes completely emulsified.

Prepare the vegetables:

Slice snap peas cucumber and radishes as thin as possible for elegant texture. Toast almonds in a dry skillet over medium heat until fragrant watching carefully so they do not burn.

Combine the salad:

Place spring greens in a large bowl and arrange sliced vegetables on top. Drizzle with vinaigrette and toss gently with clean hands until every leaf glistening.

Add the finishing touches:

Sprinkle toasted almonds and crumbled goat cheese over the salad right before serving to maintain their crunch.

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My neighbor now texts me every spring asking when I will bring over the first batch of the season. It has become our unofficial welcome ritual for warmer weather.

Making It Your Own

Sometimes I add fresh herbs like basil dill or tarragon when I have them growing on the windowsill. A handful of fresh strawberries or sliced peaches turns this into something completely different but equally wonderful.

Pairing Suggestions

This salad shines alongside grilled fish or roasted chicken. A crisp Sauvignon Blanc or dry rosé echoes the bright notes in the vinaigrette.

Make Ahead Wisdom

You can slice all the vegetables up to a day in advance and store them in separate containers. The vinaigrette actually develops more flavor after sitting for a few hours.

• Keep toasted almonds in an airtight container to maintain their crunch
• Wash and dry greens thoroughly then store them with a paper towel to absorb excess moisture
• Never dress the entire salad if you plan to have leftovers for the next day

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Simple food like this reminds me why I fell in love with cooking in the first place. Hope this salad brings some brightness to your table too.

Recipe FAQs

→ What types of greens work best in this salad?

Mixed spring greens such as arugula, baby spinach, frisée, and watercress create the perfect delicate base.

→ How is the lemon vinaigrette made?

Whisk olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.

→ Can nuts be substituted in the salad?

Yes, toasted almonds can be replaced with sunflower or pumpkin seeds for a nut-free option.

→ Is this dish suitable for vegetarians and vegans?

It's vegetarian by default; omitting goat cheese or using a plant-based substitute makes it vegan-friendly.

→ What are good meal pairings for this dish?

Pair with light white wines like Sauvignon Blanc or Pinot Grigio, or add grilled chicken or salmon for more substance.