Spring Garden Salad Radishes Cucumber (Printable View)

Crisp spring greens combined with radishes and cucumber, lightly dressed for a fresh, vibrant dish.

# Ingredient List:

→ Vegetables

01 - 3.5 ounces mixed spring greens (baby spinach, arugula, lamb's lettuce)
02 - 6–8 radishes, thinly sliced
03 - 1/2 English cucumber, thinly sliced
04 - 2 spring onions, thinly sliced

→ Dressing

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

→ Garnish

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

# How to Make It:

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, 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.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle with fresh dill or chives and crumbled feta cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes but tastes like something from a restaurant
  • The homemade vinaigrette will change how you think about salad dressing forever
02 -
  • Dressing greens too far ahead makes them soggy and sad
  • Taste your radishes first because some are way more peppery than others
03 -
  • Spin your greens twice for the crispest salad that holds onto dressing beautifully
  • Let the vinaigrette sit for five minutes before tasting to let the flavors settle

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