Spring Garden Salad Radishes (Printable)

Refreshing spring greens with radishes, cucumber, and a light citrusy dressing for a perfect light dish.

# What You'll Need:

→ Vegetables

01 - 3.5 oz mixed spring greens (baby spinach, arugula, lambs lettuce)
02 - 6-8 radishes, thinly sliced
03 - 1/2 English cucumber, thinly sliced
04 - 2 spring onions, thinly sliced

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1 tsp honey or maple syrup for vegan option
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp chopped fresh dill or chives
11 - 2 tbsp 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, if desired, crumbled feta cheese. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under fifteen minutes but tastes like something from a fancy bistro
  • The vinaigrette strikes that perfect balance between tangy and just a little sweet
02 -
  • Never toss this salad more than ten minutes before serving or the radishes will start losing their signature crunch
  • The dressing only needs a tiny pinch of salt because the feta if you add it brings plenty of saltiness on its own
03 -
  • Make extra vinaigrette and keep it in a jar it stays good in the fridge for a week
  • If your radishes have the greens attached do not toss them they are delicious sautéed

Go back