Spring Garden Salad Radishes Cucumber (Printable version)

Crisp spring greens with radishes and cucumber in a light lemon-herb dressing bursting with fresh flavors.

# Ingredient list:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, lettuce)
02 - 6 radishes, thinly sliced
03 - 1 English cucumber, thinly sliced
04 - 1 small carrot, julienned (optional)
05 - 2 scallions, thinly sliced

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons crumbled feta cheese (optional)
13 - 1 tablespoon toasted sunflower seeds (optional)

# Directions:

01 - Combine spring greens, radishes, cucumber, carrot if using, and scallions in a large salad bowl.
02 - Whisk olive oil, lemon juice, Dijon mustard, honey, dill, salt, and pepper in a small bowl or jar until emulsified.
03 - Drizzle vinaigrette over vegetables and toss gently to coat evenly.
04 - Transfer to a serving platter or individual bowls, then sprinkle with feta and sunflower seeds if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than deciding what to order for takeout.
  • The dressing clings to every leaf without drowning anything, which took me three summers of over-dressed disasters to achieve.
02 -
  • Salt the vegetables ten minutes before dressing and they will slump into a sad pile.
  • The honey and mustard ratio is forgiving but the lemon is not. Too much and you will be eating pickled lawn.
03 -
  • Toast sunflower seeds in the dry pan you will use for something else later. They go from perfect to burnt in the time it takes to check your phone.
  • If your vinaigrette breaks, add a teaspoon of water and whisk furiously. It is not elegant but it works.

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