Spring Greens Lemon Vinaigrette (Printable)

A fresh and vibrant salad of spring greens with cucumber, radishes, and lemon vinaigrette dressing.

# Ingredient List:

→ Salad Components

01 - 4 cups mixed spring greens (arugula, spinach, baby lettuce)
02 - 1 small cucumber, thinly sliced
03 - 1 cup radishes, thinly sliced
04 - 1 small bunch fresh chives, finely chopped
05 - 1/3 cup crumbled goat cheese (optional)
06 - 1/4 cup toasted sliced almonds

→ Lemon Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1/2 tsp fine sea salt
12 - 1/4 tsp freshly ground black pepper

# Steps:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
02 - In a large salad bowl, combine the spring greens, cucumber, radishes, and chives.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat evenly.
04 - Top with crumbled goat cheese (if using) and toasted sliced almonds. Serve immediately.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a restaurant that actually cares about details
  • Its the kind of salad that makes people who claim to hate vegetables suddenly ask for seconds
02 -
  • I learned the hard way that dressed greens deteriorate fast, so never dress more than you'll eat in one sitting
  • Toasting your own almonds makes a huge difference, just keep them moving in the pan so they don't burn
03 -
  • The trick to restaurant-worthy salads is drying your greens completely after washing, excess water is the enemy of good dressing adherence
  • Let the vinaigrette sit for 5 minutes before using, the flavors need that brief moment to get acquainted

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