Spring Greens Lemon Vinaigrette (Printable Version)
Tender spring greens blended with a zesty lemon vinaigrette and sprinkled with feta and seeds.
# What You Need:
→ Greens
01 - 5 oz mixed spring greens (baby spinach, arugula, frisée)
→ Vegetables & Add-ins
02 - 1 small cucumber, thinly sliced
03 - 4 radishes, thinly sliced
04 - 1/4 cup shelled peas, fresh or thawed
05 - 1/4 cup crumbled feta cheese, optional
06 - 2 tbsp toasted sunflower seeds
→ Lemon Vinaigrette
07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 tsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1/4 tsp fine sea salt
13 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until fully emulsified and well combined.
02 - In a large salad bowl, combine the mixed spring greens, sliced cucumber, sliced radishes, and shelled peas.
03 - Drizzle the prepared lemon vinaigrette over the salad. Toss gently using salad servers to coat all ingredients evenly without damaging the delicate greens.
04 - Top with crumbled feta cheese if desired and toasted sunflower seeds. Serve immediately while vegetables remain crisp.
# Expert Tips:
01 -
- This dressing comes together in 30 seconds flat and keeps in the fridge for days
- The combination of peppery radishes and sweet peas is what spring tastes like in a bowl
02 -
- Dressed greens wilt quickly so never add the dressing until you are literally ready to eat
- Radish slices become limp if dressed too early so add them right before serving
03 -
- Dry your greens thoroughly after washing as water clinging to leaves prevents dressing from coating properly
- Let the dressing sit for 10 minutes before using to allow the garlic flavor to mellow and develop