Spring Greens Lemon Vinaigrette (Printable Version)

Tender spring greens combined with crisp cucumber and radishes in a tangy lemon dressing.

# What You Need:

→ Salad Components

01 - 4 cups mixed spring greens (arugula, spinach, baby lettuce)
02 - 1 small cucumber, thinly sliced
03 - 1 cup radishes, thinly sliced
04 - 1 small bunch fresh chives, finely chopped
05 - 1/3 cup crumbled goat cheese (optional)
06 - 1/4 cup toasted sliced almonds

→ Lemon Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until fully emulsified and smooth.
02 - In a large salad bowl, combine the spring greens, cucumber, radishes, and chives.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all leaves evenly.
04 - Top with crumbled goat cheese (if using) and toasted sliced almonds for added texture and flavor.
05 - Serve the salad right away while the greens remain crisp and the vinaigrette is fresh.

# Expert Tips:

01 -
  • It transforms ordinary grocery store greens into something that tastes like it came from a restaurant kitchen
  • The vinaigrette comes together in seconds but makes everything taste expensive and intentional
  • You can throw it together when you're too tired to cook but still want to feel nourished
02 -
  • Dress the salad just before serving or the greens will collapse into something sad and wilted within minutes
  • The vinaigrette keeps for a week in the fridge, but bring it to room temperature and whisk again before using
  • Don't slice the radishes too far in advance or they'll lose their satisfying crisp edge
03 -
  • Dry your greens thoroughly after washing, or water clinging to the leaves will prevent the vinaigrette from coating properly
  • Taste your vinaigrette before adding it to the salad, adjusting the acid or salt until it makes you pucker slightly

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