Spring Lemon Radish Salad (Print View)

Bright greens paired with radishes and lemon vinaigrette for a refreshing spring dish.

# What You’ll Need:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons chives, finely sliced
14 - 1/4 cup crumbled feta cheese, optional

# Method:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until fully emulsified.
02 - Arrange mixed greens on a large serving platter or in a salad bowl, creating an even foundation.
03 - Scatter sliced radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle the lemon vinaigrette over the salad immediately before serving.
05 - Gently toss salad to combine all components. Sprinkle with fresh dill, chives, and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The vinaigrette comes together in literally one minute and tastes like you spent an hour thinking about it.
  • Radishes stay impossibly crisp even after dressing, which feels like small kitchen magic.
  • It's one of those rare things that looks restaurant-quality but genuinely requires zero cooking skills.
02 -
  • Wet greens turn mushy within minutes, so wash and spin them completely dry, or buy them pre-washed and just trust they're dry enough—this single thing changed everything about my salads.
  • Add the vinaigrette no more than five minutes before serving unless you want to watch your beautiful salad wilt right on the plate.
03 -
  • If you have time, let your vinaigrette sit for ten minutes before using it so the garlic blooms into something more mellow and integrated instead of sharp.
  • Keep the dressing and salad separate until the absolute last moment, and serve on chilled plates if you can—it keeps everything fresher longer and feels intentional.
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