Spring Garden Salad Radishes (Printable)

A refreshing blend of radishes, cucumber, greens, and herbs with a zesty dressing, ideal for light meals.

# What You'll Need:

→ Vegetables

01 - 3.5 ounces mixed spring greens (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 - Place spring greens, sliced cucumber, radishes, spring onions, dill, and chives in a large salad bowl.
02 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Drizzle dressing over salad and toss gently until all ingredients are evenly coated.
04 - Serve immediately as a fresh starter or side dish.

# Expert Suggestions:

01 -
  • The radishes add a spicy bite that wakes up your palate
  • It comes together in under 15 minutes with zero cooking
  • The dressing strikes that perfect balance between tangy and sweet
02 -
  • Dressing your salad too far ahead will make everything soggy and sad
  • The thinner you slice the radishes, the more approachable their flavor becomes
  • Dry greens are crucial since water droplets will make the dressing slide right off
03 -
  • A splash of white wine vinegar adds brightness when lemons aren't quite acidic enough
  • Let the sliced radishes sit in an ice bath for 10 minutes to mellow their bite

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