Spring Greens Lemon Vinaigrette

Last spring, my neighbor Sarah brought over an enormous bowl of this salad after I'd spent the weekend moving apartments. She set it on my stack of unpacked boxes and said something about eating colors when life feels gray. The first bite of those crisp snap peas and bright lemon woke me up more than any coffee could have.

I made this for my mothers birthday dinner last month, doubling the greens and adding edible flowers from her garden. She kept talking about how the snap peas reminded her of summers at her grandmothers farm, stealing them straight from the vine. Sometimes the simplest dishes hold the deepest memories.

Ingredients

• 6 cups mixed spring greens: The combination of peppery arugula, tender spinach, frizzy frisée and sharp watercress creates perfect texture and flavor balance
• 1 cup snap peas: These bring an incredible crunch and subtle sweetness that pairs beautifully with the bright lemon
• 1 small cucumber: Thinly sliced adds refreshing moisture and a cool contrast to the zesty vinaigrette
• 4 radishes: Their slight bite and gorgeous pink color make every forkful exciting
• 1/4 cup toasted sliced almonds: Toast them yourself in a dry pan until fragrant and golden brown
• 1/4 cup crumbled goat cheese: Optional but adds a creamy tang that rounds out the sharpness of the vinaigrette
• 1/4 cup extra-virgin olive oil: Use something fruity and high quality since the flavor shines through
• 2 tablespoons freshly squeezed lemon juice: Fresh is absolutely essential here bottled juice lacks the bright aromatic quality
• 1 teaspoon Dijon mustard: This acts as the emulsifier helping oil and juice become creamy and unified
• 1 teaspoon honey: Just enough to mellow the acids without making the dressing sweet
• 1 small garlic clove: Mince it finely so you get subtle flavor not harsh raw chunks
• 1/2 teaspoon sea salt: Enhances all the fresh vegetable flavors
• 1/4 teaspoon freshly ground black pepper: Adds a gentle warmth that complements the crisp vegetables

Instructions

Whisk together the vinaigrette:

In a small bowl or jar combine olive oil, lemon juice, Dijon, honey, garlic, salt and pepper. Whisk vigorously until the mixture thickens and turns cloudy like magic.

Prep all your vegetables:

While the vinaigrette rests, slice snap peas, cucumber and radishes as thinly as possible. A mandoline or sharp knife makes all the difference here.

Combine the greens and vegetables:

Place the spring greens in your largest salad bowl and arrange the sliced vegetables on top. Toss everything gently with your hands to distribute.

Dress and finish:

Drizzle about three quarters of the vinaigrette over the salad and toss gently. Add more dressing if needed then top with almonds and goat cheese.

Save

This salad has become my go to contribution to potlucks and dinner parties. Last week my friend Jen asked for the recipe before she even finished her first plate saying she needed something that made vegetables feel this special.

Make It Your Own

Sometimes I swap in sunflower seeds or pumpkin seeds if I am feeding someone with nut allergies. Toasted pecans work beautifully too especially in fall when you want something a bit more hearty and warming.

Timing Is Everything

I have learned through many sad soggy salads that you should never dress more than you will eat immediately. The undressed portion stays perfectly crisp in the refrigerator for two days making it excellent for meal prep lunches.

The Art of Tossing

My chef friend taught me to use my hands instead of tongs when tossing salads. You can feel the weight of the ingredients and distribute the dressing more evenly without bruising those tender baby greens.

• Use a very large bowl even for small salads
• Add dressing a little at a time tossing between additions
• Reserve some almonds and cheese for the prettiest top layer

Save

There is something deeply satisfying about a salad that looks as good as it tastes. This one brings spring to your table no matter what the calendar says.

Recipe FAQs

→ What greens are best for this salad?

Mixed spring greens including arugula, baby spinach, frisée, and watercress provide a tender, flavorful base for the dish.

→ How is the lemon vinaigrette prepared?

Whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, honey, minced garlic, sea salt, and black pepper until emulsified.

→ Can the almonds be substituted?

Yes, toasted sunflower or pumpkin seeds can replace almonds for a nut-free alternative, maintaining crunch and flavor.

→ Is there a suggestion for making this more filling?

Add grilled chicken or salmon to turn it into a hearty main course with extra protein.

→ What cheese complements this salad?

Crumbled goat cheese adds a tangy creaminess that pairs well with the bright lemon dressing and fresh greens.

→ How should this salad be served for best taste?

Serve immediately after tossing with the vinaigrette and toppings to preserve freshness and crisp texture.