Bright Lemon Vinaigrette Salad (Printable)

Vibrant spring salad featuring radishes, peas, and zesty lemon vinaigrette for fresh seasonal taste.

# Required Ingredients:

→ 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)

# Preparation Steps:

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 Suggestions:

01 -
  • It comes together in 15 minutes flat, which means you can have lunch ready before you've finished your coffee.
  • The combination of crisp, peppery greens with sweet peas and peppery radishes feels like you're eating spring itself.
  • One jar and a whisk are all you need for a vinaigrette that tastes like you actually know what you're doing in the kitchen.
02 -
  • Don't dress this salad more than 10 minutes before eating it, or the greens will start to soften and the whole thing becomes sad and droopy.
  • If you're making it for a crowd and need to hold it, keep the dressing separate and let people dress their own bowls—they'll thank you for it.
03 -
  • Make a double batch of vinaigrette and keep it in a jar in your refrigerator—it actually tastes better the next day once the flavors have gotten to know each other.
  • If your vinaigrette breaks or separates, don't throw it away; just whisk it hard again or pour it into a fresh bowl and slowly drizzle in a little more mustard while whisking, and it will come back together like magic.
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