Spring Lemon Vinaigrette Salad (Printable)

A bright mix of baby greens, radishes, cucumber, and tangy lemon dressing perfect for light spring meals.

# What You'll Need:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons chives, finely sliced
14 - 1/4 cup crumbled feta cheese, optional

# How to Make It:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until fully emulsified.
02 - Place mixed baby greens on a large serving platter or into a salad bowl.
03 - Scatter radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle lemon vinaigrette over the salad immediately before serving.
05 - Gently toss salad to combine all components.
06 - Sprinkle with fresh dill, chives, and crumbled feta cheese if using. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making last-minute entertaining actually possible instead of stressful.
  • The bright, punchy flavors wake up your palate and celebrate spring without feeling heavy or pretentious.
  • You can make it vegetarian, vegan, or dairy-free without sacrificing a single ounce of deliciousness.
02 -
  • Never dress a salad more than a few minutes before eating it unless you enjoy the texture of cooked spinach—vinaigrettes will wilt greens surprisingly fast, turning crunch into regret.
  • The emulsification trick with mustard is real: it's the reason this vinaigrette stays together instead of separating, so don't skip it even if you're not a mustard person.
03 -
  • Pat your greens dry before serving—moisture is the enemy of crunch, and a salad spinner is worth its counter space for this reason alone.
  • Chill your bowl or platter in the freezer for five minutes before assembling; cold surfaces keep everything fresher longer and make the whole experience more pleasant to eat.
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