Spring Garden Salad Radishes (Printable View)
Crisp spring greens with radishes, cucumber, and lemon-herb dressing create a refreshing seasonal dish.
# Ingredient List:
→ Vegetables
01 - 4 cups mixed spring greens (arugula, baby spinach, lettuce)
02 - 6 radishes, thinly sliced
03 - 1 English cucumber, thinly sliced
04 - 1 small carrot, julienned (optional)
05 - 2 scallions, thinly sliced
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons crumbled feta cheese (optional)
13 - 1 tablespoon toasted sunflower seeds (optional)
# How to Make It:
01 - In a large salad bowl, combine spring greens, radishes, cucumber, carrot if using, and scallions.
02 - In a small bowl or jar, whisk olive oil, lemon juice, Dijon mustard, honey, dill, salt, and pepper until emulsified.
03 - Drizzle vinaigrette over vegetables and toss gently to coat evenly.
04 - Transfer to a serving platter or individual bowls, then sprinkle with feta and sunflower seeds if desired. Serve immediately.
# Expert Suggestions:
01 -
- The dressing comes together in the time it takes to slice a cucumber, no blender drama required.
- Every bite has three textures happening at once, which somehow makes you feel like a very competent adult.
02 -
- Salad greens start deteriorating the moment they meet acid, so dress at the absolute last second.
- Room temperature vegetables taste more like themselves than refrigerator-cold ones, let them sit out ten minutes if you have the discipline.
03 -
- If your radishes are too spicy, soak the slices in ice water for ten minutes, it draws out the harshness.
- The best salads are built in a bowl too large for the ingredients, you need room to toss without casualties.