Spring Greens Lemon Vinaigrette (Printable)

Crisp spring greens combined with lemon vinaigrette offer a fresh, flavorful light dish.

# What You'll 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 Steps:

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. Serve immediately for best freshness and texture.

# Expert Tips:

01 -
  • The vinaigrette comes together in seconds and transforms even basic greens into something restaurant worthy
  • Every crunch and burst of brightness feels like eating sunshine on a fork
02 -
  • Dress the salad just before serving or the greens will wilt and lose their satisfying crunch
  • The vinaigrette keeps beautifully in the refrigerator for up to a week so make extra
03 -
  • Use a salad spinner to thoroughly dry the greens so the dressing actually sticks to every leaf
  • Let the vinaigrette sit at room temperature for 10 minutes before dressing the salad for the best consistency

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