Spring Greens Lemon Vinaigrette (Printable Version)
Tender spring greens combined with a bright lemon vinaigrette, enhanced by seeds and feta cheese.
# What You Need:
→ Salad Base
01 - 6 cups mixed spring greens (arugula, baby spinach, frisée, watercress)
02 - 1 cup thinly sliced radishes
03 - 1 cup snap peas, trimmed and sliced on the bias
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup toasted sunflower seeds
06 - 1/4 cup crumbled feta cheese (optional)
→ Lemon Vinaigrette
07 - 1/4 cup fresh lemon juice (about 2 lemons)
08 - 1 teaspoon lemon zest
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon honey
11 - 1/3 cup extra-virgin olive oil
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is well emulsified.
02 - In a large salad bowl, combine the spring greens, radishes, snap peas, and red onion.
03 - Drizzle with the lemon vinaigrette and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted sunflower seeds and crumbled feta cheese (if using) over the top.
05 - Serve immediately.
# Expert Tips:
01 -
- The vinaigrette comes together in seconds but makes everything taste restaurant-fresh
- Its endlessly adaptable based on whats looking best at the farmers market
02 -
- Dry your greens completely before dressing them, or the vinaigrette will slide right off
- The vinaigrette keeps for up to a week in the fridge, so you can make it ahead
03 -
- Toast extra sunflower seeds to keep on hand—they elevate everything from oatmeal to roasted vegetables
- Taste the vinaigrette before dressing and adjust the honey or salt based on your lemons