Bright Lemon Vinaigrette Salad (Print Version)

Vibrant spring salad with radishes, peas, and zesty lemon vinaigrette for fresh seasonal taste.

# Ingredients List:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, watercress)
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese (optional)

# Directions:

01 - In a large salad bowl, combine the mixed greens, sugar snap peas, green peas, radishes, and red onion.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or individual bowls. Garnish with fresh chives and crumbled feta cheese, if using. Serve immediately.

# Expert Tips:

01 -
  • Ready in just 15 minutes with no cooking required
  • Packed with fresh, seasonal vegetables and vibrant spring flavors
  • Light yet satisfying, perfect as a side or main course
  • Naturally vegetarian and gluten-free
  • The homemade lemon vinaigrette is bright, tangy, and perfectly balanced
  • Beautiful presentation that impresses at any gathering
02 -
  • Make the vinaigrette in a jar with a tight lid—shake vigorously for a perfectly emulsified dressing
  • Taste the dressing before adding it to the salad and adjust seasoning as needed
  • Keep the greens and dressing separate until just before serving to prevent wilting
  • Use a salad spinner to thoroughly dry the greens—wet leaves won't hold the dressing well
  • Reserve some fresh herbs and radish slices for garnishing the top for an extra beautiful presentation
  • Store leftover vinaigrette in the refrigerator for up to one week and use on other salads
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