Spring Garden Salad Radishes (Printable)

Crisp greens with crunchy radishes, cucumber, and a zesty dressing for a fresh spring delight.

# Ingredient List:

→ Vegetables

01 - 3.5 oz mixed spring greens (such as baby spinach, arugula, lambs lettuce)
02 - 6–8 radishes, thinly sliced
03 - 1 medium cucumber, thinly sliced
04 - 1 small carrot, peeled and julienned
05 - 2 spring onions, thinly sliced

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 2 tbsp fresh herbs (chives, dill, or parsley), chopped
12 - 2 tbsp toasted sunflower seeds or pumpkin seeds

# Steps:

01 - In a large salad bowl, combine the spring greens, sliced radishes, cucumber, carrot, and spring onions.
02 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Drizzle the dressing over the salad and toss gently to coat all the vegetables evenly.
04 - Sprinkle with fresh herbs and seeds, if using. Serve immediately for maximum freshness.

# Expert Tips:

01 -
  • The radishes stay impossibly crisp and add a peppery bite that wakes up your palate
  • Whisking together your own dressing takes seconds but makes everything taste restaurant worthy
02 -
  • Overdressed salads wilt within minutes so start with less dressing than you think you need
  • Crisp vegetables hold up better to tossing than delicate leaves so arrange heavier items on top
03 -
  • Dry your greens completely after washing so the dressing actually sticks to the leaves
  • Let the dressed salad sit for just two minutes before serving to let flavors marry

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