Bright Lemon Vinaigrette Salad (Printable)

Crisp greens with radishes, peas, and a zesty lemon vinaigrette create a fresh, vibrant spring dish.

# Ingredient List:

→ 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)

# Steps:

01 - Combine mixed greens, sugar snap peas, green peas, radishes, and red onion in a large salad bowl.
02 - Whisk together olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, sea salt, and black pepper in a small bowl or jar until emulsified.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to ensure even coating of all ingredients.
04 - Transfer to a serving platter or individual bowls.
05 - Top with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Tips from the Pros:

01 -
  • It comes together faster than you can chop the vegetables, yet feels like you spent actual time in the kitchen.
  • The bright acidity cuts through everything so cleanly that you'll find yourself reaching for seconds without guilt.
  • Radishes and snap peas together create this unexpected crunch that makes every bite feel intentional.
02 -
  • Dress your salad just before serving—even five minutes of sitting makes the greens start to wilt and weep water everywhere.
  • The emulsification step matters more than you think; a proper whisking keeps the dressing from separating into sad pools of oil at the bottom of the bowl.
03 -
  • Make your vinaigrette in a mason jar and shake it violently for emulsification instead of whisking—it works just as well and feels more satisfying.
  • If your greens look tired, soak them in ice water for ten minutes before drying; it brings them back to life in a way that's almost miraculous.
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