Bright Lemon Vinaigrette Salad (Printable)

Spring greens, crisp radishes, peas, and tangy lemon vinaigrette create a refreshing, vibrant salad.

# What You'll Need:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, 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 It:

01 - In a large salad bowl, combine mixed greens, sugar snap peas, green peas, radishes, and red onion.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Drizzle lemon vinaigrette over 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's ready in fifteen minutes, which means you can go from craving something fresh to actually eating it without the usual kitchen frustration.
  • The lemon vinaigrette is tart enough to wake up your palate but balanced with just a touch of honey, so it doesn't feel aggressively acidic.
  • Radishes have this satisfying crunch that makes every bite feel intentional, and the contrast between them and the tender peas creates a texture story worth telling.
02 -
  • If you dress this salad too far in advance, the greens will wilt and the whole thing turns from crisp to sad—make it right before you eat it, or keep the dressing and vegetables separate until the last possible moment.
  • The emulsification of the vinaigrette is the difference between dressing and separated oil and vinegar—whisking it properly takes maybe thirty seconds longer and changes everything about how it tastes and coats the leaves.
03 -
  • Taste the vinaigrette before you add it to the salad—you might want more lemon juice or a pinch more salt, and it's easier to adjust when there's no lettuce involved.
  • If your radishes are very large or old, they might be slightly bitter—young, fresh radishes have a sweeter edge that makes this salad sing, so seek them out when you can.
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