Spring Greens Lemon Vinaigrette (Printable)
Tender spring greens combined with zesty lemon vinaigrette for a light, fresh dish.
# Ingredient List:
→ Salad Components
01 - 6 cups mixed spring greens (arugula, baby spinach, frisée, watercress)
02 - 1 cup thinly sliced radishes
03 - 1 cup snap peas, trimmed and sliced on the bias
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup toasted sunflower seeds
06 - 1/4 cup crumbled feta cheese (optional)
→ Lemon Vinaigrette
07 - 1/4 cup fresh lemon juice (approximately 2 lemons)
08 - 1 teaspoon lemon zest
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon honey
11 - 1/3 cup extra-virgin olive oil
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is well emulsified.
02 - In a large salad bowl, combine the spring greens, radishes, snap peas, and red onion.
03 - Drizzle with the lemon vinaigrette and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted sunflower seeds and crumbled feta cheese (if using) over the top. Serve immediately.
# Expert Advice:
01 -
- The vinaigrette comes together in seconds but tastes like something from a fancy restaurant
- You can prep all the vegetables ahead and it still stays crisp and beautiful
02 -
- Never dress your greens more than an hour before serving or they become sad and wilted
- I learned the hard way that bottled lemon juice ruins the delicate fresh flavor balance
03 -
- Use a mandoline to get those paper thin radish and onion slices without any effort
- Toast your sunflower seeds in a dry pan over medium heat, shaking constantly until fragrant