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–+ servings
Spring Salad with Lemon Vinaigrette

Refreshing Spring Salad with Lemon Vinaigrette Boosts Flavor

This Spring Salad with Lemon Vinaigrette is a quick and colorful option capturing the essence of spring with vibrant greens and a zesty dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 5 cups Spring Mix Salad Greens A colorful base to showcase textures.
  • 2 cups Baby Arugula Adds a peppery flavor.
For the Crunch
  • 1 cup Sugar Snap Peas Slice thinly for maximum flavor.
  • 1 cup Radishes Shaved into rounds.
  • 1 cup Asparagus Tips Ribboned for a tender crunch.
For the Fresh Herbs
  • 1 cup Fresh Dill Tear by hand for best flavor.
  • 1 cup Fresh Mint Pinch instead of chopping.
For the Dressing
  • 1/4 cup Fresh Lemon Juice Use freshly squeezed.
  • 1 tbsp Lemon Zest For concentrated citrus flavor.
  • 1 small Shallot Mince finely.
  • 1 tbsp Dijon Mustard Emulsifier for the dressing.
  • 1/2 cup Extra Virgin Olive Oil High-quality oil recommended.
  • to taste Sea Salt & Black Pepper For seasoning.
Optional Add-Ins
  • 1/4 cup Pecorino Cheese Shaved over the top.
  • 1/3 cup Toasted Walnuts Adds crunch and healthy fats.

Equipment

  • mandoline slicer
  • vegetable peeler
  • Mixing bowl
  • Jar or Bowl for Dressing

Method
 

Preparation Steps
  1. Wash the sugar snap peas thoroughly under cold water. Snap off tough strings along the seams and slice them lengthwise.
  2. Rinse the radishes gently. Shave them into thin rounds using a mandoline or knife.
  3. Discard the woody ends of the asparagus tips. Use a vegetable peeler to create thin ribbons.
  4. In a jar or bowl, combine lemon juice, lemon zest, minced shallot, and Dijon mustard. Stir until well combined.
  5. Gradually drizzle in olive oil while whisking until dressing thickens. Season with salt and pepper.
  6. In a large bowl, combine spring mix greens and arugula. Toss gently to mix.
  7. Fold in snap peas, radishes, and asparagus ribbons. Mix gently to combine.
  8. Tear dill and mint, scatter over the salad mixture.
  9. Drizzle vinaigrette over the salad and toss gently to coat.
  10. Taste salad and adjust seasoning with more salt, pepper, or lemon juice as needed.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 180mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 45IUVitamin C: 45mgCalcium: 40mgIron: 1mg

Notes

Dress salad right before serving to keep greens crisp. Store leftovers in an airtight container for up to 2-3 days.

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