Spring Greens Lemon Vinaigrette

The first really warm day of spring always makes me crave something that tastes like sunshine on a plate. I threw this salad together years ago when my fridge was full of farmers market finds and no real plan. Now it is the thing I make when I want dinner to feel like a deep breath after a long winter.

I brought this to a friends birthday dinner last month and watched people hover around the bowl between courses. Something about the combination of peppery greens and that bright dressing just works. My friend Sarah actually asked for the recipe before we even cut the cake.

Ingredients

• 6 cups mixed spring greens: The mix of arugula, spinach, and frisée gives you layers of flavor from mild to peppery
• 1 cup snap peas: Thinly slicing these releases their sweet flavor and makes them fun to eat
• 1 small cucumber: Adds that cool refreshing element that balances the bright lemon
• 4 radishes: These bring a beautiful pink color and a nice spicy bite
• 1/4 cup toasted sliced almonds: Toasting them first makes all the difference in flavor and crunch
• 1/4 cup crumbled goat cheese: Totally optional but adds a creamy tang that people love
• 1/4 cup extra-virgin olive oil: Use good quality olive oil since the flavor really shines here
• 2 tablespoons freshly squeezed lemon juice: Fresh lemon is non-negotiable for that bright punchy flavor
• 1 teaspoon Dijon mustard: This helps the dressing emulsify and adds a subtle depth
• 1 teaspoon honey: Just enough to balance the acidity and bring everything together
• 1 small garlic clove: Finely minced so you get just a hint of garlic without overpowering
• 1/2 teaspoon sea salt: Enhances all the fresh vegetable flavors
• 1/4 teaspoon freshly ground black pepper: Adds a little warmth and rounds out the dressing

Instructions

Make the lemon vinaigrette first:

Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper in a small bowl until the mixture thickens slightly and turns opaque.

Prep all your vegetables:

Thinly slice the snap peas, cucumber, and radishes so they are delicate and easy to eat with a fork.

Build your salad base:

Combine the spring greens, snap peas, cucumber, and radishes in a large salad bowl, leaving plenty of room for tossing.

Dress and toss gently:

Drizzle about half the vinaigrette over the salad and toss with your hands or salad tongs until everything is lightly coated.

Finish with the toppings:

Sprinkle the toasted almonds and crumbled goat cheese over the top right before serving so they stay crunchy.

Pin Recipe

This salad became a regular at our weekly family dinners the summer my sister moved back home. Something about it just says welcome home even without saying a word.

Making It Your Own

Sometimes I swap in sunflower seeds for almonds when my niece comes over since she has a nut allergy. The crunch is still there and nobody misses the almonds at all.

Seasonal Swaps

In early summer I add fresh strawberries or sliced peaches when they are at their peak. The sweetness plays so nicely with the tangy dressing and peppery arugula.

Serving Suggestions

This salad holds up beautifully next to grilled fish or roasted chicken but I have also eaten it for lunch on its own more times than I can count.

• Grilled salmon takes this from side to main in minutes
• Add some quinoa if you want something more filling
• A chilled glass of white wine makes everything better

Pin Recipe

Sometimes the simplest recipes are the ones that stick around the longest. This one has earned its permanent spot in my regular rotation.

Recipe FAQs

→ What types of greens work best in this dish?

Mixed spring greens like arugula, baby spinach, frisée, and watercress provide a tender, varied texture and fresh flavor.

→ Can I make the lemon vinaigrette ahead of time?

Yes, whisking the lemon vinaigrette in advance helps flavors meld, but dress the greens just before serving to keep them crisp.

→ Are there suitable substitutions for the almonds?

Sunflower seeds or pumpkin seeds work well as nut-free crunchy alternatives.

→ How can I adjust this for vegan preferences?

Simply omit the goat cheese or substitute with a plant-based option to keep it vegan-friendly.

→ What dishes pair well with this vibrant greens salad?

This crisp salad complements grilled chicken, salmon, or light white wines like Sauvignon Blanc or Pinot Grigio.

→ Is there any special technique to tossing the salad?

Gently toss the greens with vinaigrette to coat evenly without bruising, preserving the delicate texture.