Spring Greens Lemon Vinaigrette (Printable)
Tender spring greens combined with crisp veggies and a bright lemon vinaigrette dressing.
# Ingredient List:
→ Greens and Vegetables
01 - 5 oz mixed spring greens (arugula, baby spinach, watercress)
02 - 1 small cucumber, thinly sliced
03 - 4 radishes, thinly sliced
04 - 2 scallions, thinly sliced
→ Toppings
05 - 1/4 cup crumbled feta cheese (optional)
06 - 1/4 cup toasted sunflower seeds or sliced almonds
→ Lemon Vinaigrette
07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1 small garlic clove, finely minced
12 - Salt and freshly ground black pepper to taste
# Steps:
01 - Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl or jar until well combined and emulsified.
02 - Place the spring greens, cucumber, radishes, and scallions in a large salad bowl.
03 - Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Top with crumbled feta and toasted sunflower seeds or almonds. Serve immediately for maximum freshness.
# Expert Advice:
01 -
- The vinaigrette comes together in thirty seconds flat but tastes like something youd get at that little bistro downtown
- Spring greens stay perky and fresh for hours, making this perfect for meal prep or unexpected guests
02 -
- Never dress your salad until right before serving or you will end up with sad wilted greens no one wants to eat
- The vinaigrette keeps in the refrigerator for a week but bring it to room temperature and whisk before using
03 -
- Toast your sunflower seeds in a dry pan over medium heat until fragrant and golden, watching closely like a hawk
- Use a vegetable peeler on the cucumber for silky ribbons instead of traditional slices