Bright Lemon Vinaigrette Salad (Printable)

Fresh spring greens tossed with lemon vinaigrette, radishes, peas, and a hint of feta cheese.

# What You’ll Need:

→ 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

# Steps:

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 serving platter or individual bowls.
05 - Top with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can make it on a Wednesday night without losing your mind.
  • The lemon vinaigrette is so simple and bright that it makes everything taste more like itself, not masked by heavy dressing.
  • It's the kind of salad that makes you feel good while you're eating it, not virtuous but genuinely happy.
02 -
  • Don't dress the salad too far in advance or the greens will wilt and the whole thing loses its charm—this is a right-before-eating kind of dish.
  • The lemon zest is non-negotiable; it's what makes people pause mid-bite and ask what makes this taste so bright.
03 -
  • Keep all your ingredients cold before assembly; a warm salad is a sad salad, and the temperature makes an unexpected difference.
  • Make the vinaigrette first and let it sit for a few minutes before dressing—this allows the flavors to marry and tastes noticeably better than rushed versions.
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