Spring Garden Salad Radishes (Printable)
A refreshing blend of radishes, cucumber, spring greens, and lemon vinaigrette for a fresh taste.
# What You'll Need:
→ Vegetables and Greens
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
→ Dressing
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
→ Optional Additions
12 - 1/4 cup crumbled feta cheese
13 - 2 tbsp toasted sunflower seeds
# How To Make It:
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.
# Expert Suggestions:
01 -
- The peppery bite of radishes cuts through the richness of anything else on your plate
- You can throw it together in under 15 minutes while the main course cooks
02 -
- Dress the salad right before serving or the delicate greens will wilt and lose their crunch
- Slice the radishes paper thin using a mandoline or very sharp knife for the best texture
03 -
- Use a salad spinner to thoroughly dry the greens so the dressing actually sticks
- Massage a tiny bit of olive oil into the greens if you are making this ahead to prevent wilting