Spring Garden Salad Radishes Cucumber (Printable View)
A refreshing mix of radishes, cucumber, spring greens, and herbs dressed in a light lemon vinaigrette.
# Ingredient List:
→ Vegetables
01 - 3.5 ounces mixed spring greens (such as baby spinach, arugula, and lettuce)
02 - 1 medium cucumber, thinly sliced
03 - 6–8 radishes, thinly sliced
04 - 2 spring onions, thinly sliced
→ Herbs
05 - 2 tablespoons fresh dill, chopped
06 - 2 tablespoons fresh chives, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a large salad bowl, combine the spring greens, sliced cucumber, radishes, spring onions, dill, and chives.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Serve immediately as a fresh starter or side dish.
# Expert Suggestions:
01 -
- The crunch of fresh radishes against cool cucumber wakes up your entire palate
- It comes together in fifteen minutes but looks like something from a restaurant kitchen
- The honey mustard dressing strikes that perfect balance between tangy and slightly sweet
02 -
- Soggy salad comes from dressing too early or not drying greens thoroughly, so dress right before serving.
- The radish slices should be almost paper thin for the best texture and eating experience.
- This salad does not keep well once dressed, so only dress what you will eat immediately.
03 -
- Use a mandoline if you have one for perfectly uniform, thin vegetable slices
- Make extra dressing and keep it in a jar for quick salads throughout the week