Spring Dinner Lemon Vinaigrette Salad (Printable)

A refreshing mix of greens, radishes, cucumber, and scallions with tangy lemon vinaigrette dressing.

# Ingredient List:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons chives, finely sliced
14 - 1/4 cup crumbled feta cheese, optional

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
02 - Place mixed greens on a large serving platter or in a salad bowl.
03 - Scatter radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle lemon vinaigrette over the salad just before serving.
05 - Gently toss to combine all components.
06 - Sprinkle with fresh dill, chives, and crumbled feta cheese if using. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, leaving you actual time to set the table instead of panicking in the kitchen.
  • The peppery bite of fresh radishes against bright lemon dressing tastes like spring decided to become a meal.
  • It's naturally gluten-free and easily adapted for any dietary preference without feeling like you're missing something.
02 -
  • Wet greens dilute the vinaigrette and make everything taste flat—spin them dry or pat them with paper towels even though it feels like an extra step.
  • Don't dress the salad more than a few minutes before serving unless you enjoy eating soft, sad lettuce that tastes like regret.
  • The quality of your lemon juice matters more than any other single ingredient; one good lemon beats a bottle of commercial juice every time.
03 -
  • Keep everything cold—chill your serving bowl and plates in the freezer for 10 minutes before assembling so the salad stays crisp longer.
  • Make the vinaigrette in the morning if you want to, but dress the salad only when people are about to eat it; this is non-negotiable for quality.
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