Bright Lemon Vinaigrette Salad (Printable)

A refreshing mix of spring greens, peas, radishes, and lemon vinaigrette brightens any meal.

# Components:

→ Vegetables

01 - 4 cups mixed spring greens such as 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means you can have something genuinely fresh and delicious on the table faster than ordering takeout.
  • The bright lemon dressing is bold enough to stand on its own but plays beautifully with the natural sweetness of spring peas and the bite of raw radishes.
  • It's naturally vegetarian and gluten-free, and honestly tastes so good that no one will notice what's missing.
02 -
  • Don't dress this salad more than ten or fifteen minutes before serving, or the greens will begin to wilt and everything will taste sad instead of bright.
  • If you're making the vinaigrette ahead of time, keep it separate and whisk it again just before tossing because the oil and lemon juice naturally want to separate, which is completely normal and easy to fix.
03 -
  • Freeze your salad bowl in the freezer for ten minutes before serving if it's a hot day—the cold bowl will keep everything crisp and refreshing longer than you'd expect.
  • The secret to an emulsified vinaigrette that actually clings to leaves is whisking continuously while you're adding the oil, treating it like you're making a small batch of mayonnaise.
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