Spring Garden Salad Radishes Cucumber (Printable version)

A crisp and refreshing mix of spring greens, radishes, cucumber, and a light vinaigrette dressing.

# Ingredient list:

→ Vegetables

01 - 3.5 oz mixed spring greens (baby spinach, arugula, lambs lettuce)
02 - 6-8 radishes, thinly sliced
03 - 1/2 English cucumber, thinly sliced
04 - 2 spring onions, thinly sliced

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1 tsp honey or maple syrup
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp chopped fresh dill or chives
11 - 2 tbsp crumbled feta cheese (optional)

# Directions:

01 - Wash and dry all vegetables thoroughly using a salad spinner or clean kitchen towel.
02 - In a large salad bowl, combine the spring greens, sliced radishes, cucumber, and spring onions.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle with fresh dill or chives and, if desired, crumbled feta cheese. Serve immediately.

# Expert Tips:

01 -
  • The contrast between cool cucumber and spicy radish wakes up your palate like nothing else
  • It takes fifteen minutes from start to finish, perfect for those nights when you want something fresh but do not want to cook
02 -
  • Damp greens will make your dressing separate and pool at the bottom of the bowl, so take the time to dry them properly
  • The dressing keeps for a week in the fridge, but the dressed salad needs to be eaten immediately
03 -
  • Use a mandoline if you have one for perfectly even slices that look restaurant-quality
  • Let the dressed salad sit for two minutes before serving to let the flavors settle

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