Spring Greens Lemon Vinaigrette (Printable)
Tender spring greens and crisp veggies dressed with a bright lemon vinaigrette for a fresh taste.
# Ingredient List:
→ Greens
01 - 5 oz mixed spring greens (baby spinach, arugula, frisée)
→ Vegetables & Add-ins
02 - 1 small cucumber, thinly sliced
03 - 4 radishes, thinly sliced
04 - 1/4 cup shelled peas (fresh or thawed)
05 - 1/4 cup crumbled feta cheese (optional)
06 - 2 tbsp toasted sunflower seeds
→ Lemon Vinaigrette
07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 tsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1/4 tsp fine sea salt
13 - 1/4 tsp freshly ground black pepper
# Steps:
01 - In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified and well combined.
02 - In a large salad bowl, combine spring greens, cucumber slices, radish slices, and peas.
03 - Drizzle the lemon vinaigrette over the greens and vegetables, then toss gently to coat all ingredients evenly.
04 - Top with crumbled feta cheese if using, and sprinkle toasted sunflower seeds over the salad.
05 - Transfer to serving plates and enjoy while fresh.
# Expert Advice:
01 -
- This salad rescues you from the belief that impressive food requires hours of effort
- The vinaigrette tastes like sunshine that actually paid attention in culinary school
02 -
- Salt draws water out of vegetables, dress this salad at the absolute last moment or you will have soup
- The vinaigrette separates quickly, whisk or shake it again right before pouring
03 -
- Warm your serving bowl slightly if the greens are very cold, shocking them with a freezing bowl makes them wilt faster
- Save a little vinaigrette to drizzle around the plate edges, it looks professional and tastes better than fancy plating