Bright Lemon Vinaigrette Salad (View Print Version)

Fresh spring greens tossed with radishes, peas, and a tangy lemon vinaigrette for a bright, seasonal dish.

# What You'll Need:

→ Vegetables

01 - 4 cups mixed spring greens (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)

# Method:

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 - Top with fresh chives and crumbled feta cheese if using. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Celebrates the best of spring produce with fresh, crisp vegetables
  • The homemade lemon vinaigrette is bright, tangy, and perfectly balanced
  • Naturally vegetarian and gluten-free, adaptable to vegan diets
  • Beautiful presentation that's ideal for entertaining or meal prep
  • Packed with nutrients, fiber, and refreshing flavors
02 -
  • Use a microplane or fine grater for the lemon zest to avoid bitter white pith
  • Slice radishes paper-thin with a mandoline for the most delicate texture
  • Whisk the vinaigrette vigorously or shake it in a jar to create a proper emulsion
  • Taste and adjust the dressing—add more lemon for brightness or honey for balance
  • Massage tougher greens like watercress briefly to tenderize them
  • Save any leftover vinaigrette for roasted vegetables or grain bowls
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