Spring Garden Salad Radishes Cucumber

My neighbor brought over a basket of radishes from her garden last spring, those bright red bulbs still dirt-crusted and impossibly fresh. I had no grand plan for them until I sliced into one and that sharp, peppery bite hit me. That is exactly how this salad came together, celebrating what spring actually tastes like rather than what we think it should.

I made this for my parents on their back porch last May, the kind of evening that stays light just long enough to linger over dinner. My dad, who usually regards salad as something you eat before the real food arrives, went back for seconds. That is when I knew this simple combination was worth keeping around.

Ingredients

• Mixed spring greens: The combination of tender spinach and peppery arugula creates layers of flavor that one type of greens cannot achieve alone
• Fresh radishes: Thinly sliced, they provide that signature spring bite that cuts through the rich dressing
• English cucumber: These have fewer seeds and thinner skin, meaning you can slice them without peeling
• Spring onions: Milder than regular onions and perfect for raw salads
• Extra-virgin olive oil: Use the good stuff here since the dressing is simple and the oil really shines
• Fresh lemon juice: Bottled juice cannot replicate the bright, acidic punch of fresh lemon
• Dijon mustard: This emulsifies the dressing and adds just enough sharpness to balance the honey
• Fresh dill or chives: Either herb works, but use fresh since dried herbs disappear in this kind of salad

Instructions

Prep your vegetables:

Wash everything really well, especially the greens, and dry them thoroughly because water on lettuce makes dressing slide right off

Slice with care:

Cut the radishes and cucumber as thin as you can manage, about the thickness of a coin, so every bite gets some of each

Build the base:

Combine the greens, sliced vegetables, and spring onions in your largest salad bowl, giving yourself room to toss later

Whisk the dressing:

Combine the olive oil, lemon juice, mustard, honey, salt, and pepper in a small jar and shake until it thickens and turns opaque

Dress gently:

Pour about three quarters of the dressing over the salad and toss with your hands, feeling the leaves to see if they need more

Finish and serve:

Sprinkle the fresh herbs over the top and add the feta if you are using it, then serve right away while the vegetables still have their crunch

Pin it

This has become my go-to for impromptu dinners, the kind of meal where someone calls and says they are bringing wine and you need something ready in twenty minutes. There is something about serving food that looks this vibrant that makes people relax before they even take a bite.

Making It Your Own

I have learned that spring salads are incredibly forgiving. Sometimes I add avocado when I want something creamier, or toasted pumpkin seeds for extra crunch. The basic formula stays the same, but the variations keep it interesting throughout the season.

What To Serve With It

This salad works alongside almost anything. I have paired it with grilled fish, roast chicken, and even as part of a larger mezze spread. The key is keeping the other dishes simple enough that the fresh vegetables do not get overwhelmed.

Timing Your Salad

Here is something I discovered after years of sad, wilted salads. You can prep all the vegetables hours ahead, but wait to dress it until the moment you sit down. Those extra minutes of crisp texture make all the difference between a good salad and a great one.

• Make the dressing in the morning and keep it at room temperature
• Store prepped vegetables in the fridge with a paper towel to absorb moisture
• Toss everything together just before you are ready to eat

Pin it

Spring is too short for boring salads. This one captures exactly what I love about the season, fresh and simple and gone too soon.

Recipe Q&A

→ Can I make this salad vegan?

Yes, simply omit the feta cheese and use maple syrup instead of honey in the dressing.

→ What is the best way to slice the radishes and cucumber?

Thinly slice both radishes and cucumber to ensure a light, even texture that blends well with the tender greens.

→ How should I store leftovers?

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to one day to maintain freshness.

→ Can I add any crunchy toppings?

To add crunch, sprinkle the salad with toasted sunflower seeds or pumpkin seeds before serving.

→ What herbs are recommended for garnish?

Fresh dill or chopped chives complement the salad’s flavors beautifully and add a fragrant finish.