Spring Garden Salad Radishes (Printable)

Tender spring greens, radishes, and cucumber with a light lemon-herb dressing for fresh flavors.

# What You'll Need:

→ Vegetables

01 - 4 cups mixed spring greens (arugula, baby spinach, lettuce)
02 - 6 radishes, thinly sliced
03 - 1 English cucumber, thinly sliced
04 - 1 small carrot, julienned
05 - 2 scallions, thinly sliced

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - 1 tablespoon fresh dill, chopped
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons crumbled feta cheese
13 - 1 tablespoon toasted sunflower seeds

# How To Make It:

01 - Combine spring greens, sliced radishes, cucumber, julienned carrot, and scallions in large salad bowl.
02 - Whisk olive oil, lemon juice, Dijon mustard, honey, chopped dill, salt, and pepper in small bowl until emulsified.
03 - Drizzle vinaigrette over salad and toss gently to coat all ingredients evenly.
04 - Transfer salad to serving platter or individual bowls. Sprinkle with crumbled feta cheese and toasted sunflower seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a restaurant kitchen
  • You can prep all the vegetables ahead and toss everything together at the last minute
02 -
  • Soggy salad happens when wet greens meet dressing, so use a salad spinner or pat everything dry with clean towels
  • Don't overdress the salad, the vegetables should be lightly coated not drowning in vinaigrette
03 -
  • Use a mandoline if you have one for paper-thin radish slices that practically melt in your mouth
  • Let the dressed salad sit for just two minutes before serving, this lets flavors meld without losing texture

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