Spring Garden Salad Radishes Cucumber (Printable View)

Crisp spring salad with radishes, cucumber, fresh greens and zesty lemon dressing, perfect for a light, fresh meal.

# Ingredient List:

01 - 4 cups mixed spring greens (arugula, baby spinach, or lettuce)

02 - 1 cup radishes, thinly sliced

03 - 1 large cucumber, thinly sliced

04 - 1/4 cup fresh chives, finely chopped

05 - 1/4 cup fresh dill, roughly chopped

06 - 3 tbsp extra-virgin olive oil

07 - 1 tbsp freshly squeezed lemon juice

08 - 1 tsp honey (or maple syrup for vegan option)

09 - 1 tsp Dijon mustard

10 - 1/4 tsp sea salt

11 - 1/8 tsp freshly ground black pepper

12 - 1/4 cup crumbled feta cheese

13 - 2 tbsp toasted sunflower seeds

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

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

03 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

04 - Sprinkle with crumbled feta and toasted sunflower seeds just before serving, if desired.

05 - Serve immediately for maximum freshness and crisp texture.

01 -

It comes together in 15 minutes but tastes like something from a fancy restaurant
The peppery bite of radishes against cool cucumber creates this perfect balance that wakes up your palate
You can prep everything ahead and just dress it right before serving, making it ideal for last minute guests

02 -

Dress the salad right before serving, otherwise the greens will start to wilt and lose that satisfying crunch
The dressing makes more than you'll need, so save the extra in a small jar in the fridge for up to a week
Radishes get spicier the longer they sit, so slice them just before you're ready to eat

03 -

Use a mandoline if you have one to get those paper thin radish slices that make the salad look restaurant quality
Toast your sunflower seeds in a dry pan for 2 minutes until fragrant, it completely transforms their flavor