Bright Lemon Vinaigrette Salad (Printable version)

Fresh mix of greens, peas, radishes tossed in a zesty lemon vinaigrette dressing.

# Needed ingredients:

→ Vegetables

01 - 4 cups mixed spring greens including 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 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 fully emulsified.
03 - Drizzle lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or individual bowls. Top with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Quick and easy to prepare, perfect for busy days.
  • Uses fresh, bright ingredients that celebrate spring produce.
  • Combines crisp textures with a zesty, flavorful lemon vinaigrette.
  • Vegetarian and gluten-free, accommodating various diets.
02 -
  • Use fresh lemon juice and zest for maximum brightness in your vinaigrette.
  • Thinly slice radishes and onions to ensure they blend well without overpowering the salad.
  • Toss the salad gently to keep the greens intact and fresh.
  • Prepare the dressing just before serving to keep it emulsified and flavorful.
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