Bright Lemon Vinaigrette Salad (Print View)

A refreshing spring mix with lemon vinaigrette, crisp radishes, peas, and fresh greens.

# Components:

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

# Expert Advice:

01 -
  • It comes together in 15 minutes, making it perfect for those nights when you want something fresh but don't have time to fuss.
  • The radishes stay crisp and slightly peppery while the peas add sweetness, creating a flavor balance that actually makes you want another bite.
  • Unlike heavier salads, this one leaves you feeling energized rather than weighed down, especially after a long day.
02 -
  • Don't dress the salad until you're ready to serve it or you'll end up with wilted greens and soggy sadness—this is one of those dishes that demands timing.
  • If you're making this ahead, keep the components separate and assemble just before eating; your future self will thank you for respecting the texture.
03 -
  • Make a double batch of vinaigrette and store it in the fridge for up to a week—it tastes even better after the flavors have had time to meld, and you'll suddenly have lunch sorted for multiple days.
  • Pat your greens completely dry before assembling or the vinaigrette will slide right off instead of clinging, which is the difference between a salad and a wet disappointment.
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