Bright Lemon Vinaigrette Salad (Printable)

Refreshing spring greens tossed with lemon vinaigrette, radishes, peas, and fresh herbs.

# What You'll Need:

→ 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

# How to Make It:

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 Tips:

01 -
  • It's ready in 15 minutes, which means you can actually make it on a weeknight without losing your mind.
  • The lemon vinaigrette is so good you'll want to drizzle it on everything you eat for the next week.
  • It tastes expensive and restaurant-quality but costs about what you'd spend on coffee and a pastry.
02 -
  • Don't dress the salad more than 5 minutes before eating, or the greens will start to wilt and release water that dilutes everything.
  • If you're making the dressing ahead, store it separately and whisk it again before using because the oil and lemon juice like to separate.
03 -
  • Buy your lemon from the produce section at least a day before you plan to make this, and leave it on the counter—room temperature lemons yield more juice than cold ones.
  • If you're worried about the salad turning sad before serving, assemble it just before guests arrive and dress it at the last moment while everyone's already looking at their plates.
Go Back