Bright Lemon Vinaigrette Salad (Printable)

Vibrant spring salad with radishes, peas, and a zesty lemon vinaigrette to brighten any meal.

# What You’ll Need:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, and watercress)
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese (optional)

# How to Prepare:

01 - In a large salad bowl, combine the mixed greens, sugar snap peas, green peas, radishes, and red onion.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or individual bowls.
05 - Top with fresh chives and crumbled feta cheese if using. Serve immediately.

# Expert Suggestions:

01 -
  • It takes 15 minutes and tastes like you spent all morning thinking about it.
  • The crunch and snap of fresh radishes and sugar snap peas feel almost crispy-sweet in a way that makes you want another bite immediately.
  • One lemon does more work here than you'd think—it somehow makes everything taste more like itself.
02 -
  • Dress the salad right before serving—even 10 minutes sitting around will start to wilt the delicate greens and soften that satisfying crunch.
  • The lemon zest makes all the difference between a good vinaigrette and one that tastes bright and alive, so don't skip it thinking it's decorative.
03 -
  • If your lemon is hard, microwave it for 15 seconds before cutting—the juice comes out easier and more generous.
  • Don't be afraid of the mustard, it's not trying to taste like mustard, it's just helping everything emulsify into something silkier than oil and lemon alone.
Go Back