Spring Garden Salad Radishes (Printable version)

A crisp mix of radishes, cucumber, and spring greens dressed in tangy olive oil and lemon.

# Ingredient list:

01 - 3.5 oz mixed spring greens (baby spinach, arugula, and lettuce)

02 - 1 medium cucumber, thinly sliced

03 - 6–8 radishes, thinly sliced

04 - 2 spring onions, thinly sliced

05 - 2 tbsp fresh dill, chopped

06 - 2 tbsp fresh chives, chopped

07 - 3 tbsp extra-virgin olive oil

08 - 1 tbsp fresh lemon juice

09 - 1 tsp Dijon mustard

10 - 1 tsp honey

11 - Salt and freshly ground black pepper, to taste

01 - Place the mixed spring greens, sliced cucumber, radishes, spring onions, chopped dill, and chives in a large salad bowl.

02 - Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl or jar until fully emulsified and smooth.

03 - Pour the dressing evenly over the salad mixture and toss gently to coat all ingredients without bruising the delicate greens.

04 - Plate the salad immediately and serve as a light starter or accompaniment to your main course.

01 -

The contrast between cool cucumber and sharp radish wakes up your palate like nothing else
Takes fifteen minutes from start to finish, perfect for busy weeknights when you want something fresh but real
The honey mustard dressing balances all those crisp vegetables with just enough sweetness

02 -

Dress this salad right before serving or the greens will wilt and lose that satisfying crunch that makes it special
The radish flavor intensifies as they sit, so slice them just before tossing if you prefer them milder

03 -

Dry your greens completely after washing, water on the leaves prevents the dressing from coating properly
Use a vegetable peeler to slice the cucumber into ribbons instead of rounds for an elegant presentation