Spring Garden Salad Radishes Cucumber (Print Version)

Crisp mix of spring greens, radishes, cucumber, and fresh herbs, dressed with lemon and olive oil.

# What You'll Need:

→ Vegetables

01 - 3.5 oz mixed spring greens (baby spinach, arugula, lamb's 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

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

# Steps:

01 - Place spring greens, sliced radishes, cucumber, carrot, and spring onions in a large salad bowl.
02 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
03 - Drizzle dressing over salad and toss gently to coat all vegetables evenly.
04 - Sprinkle fresh herbs and seeds on top.
05 - Serve immediately for maximum freshness.

# Expert Tips:

01 -
  • The crunch of fresh radishes against cool cucumber wakes up your palate like nothing else
  • It comes together in fifteen minutes but tastes like something from a garden patio restaurant
  • The honey mustard dressing balances all those raw vegetables perfectly without overpowering them
02 -
  • Dress this salad right before serving or the greens will start to wilt and lose their beautiful crispness
  • The radish slices should be paper thin, almost translucent, or theyll overpower everything else
  • Room temperature vegetables absorb dressing better than cold ones straight from the refrigerator
03 -
  • Dry your greens thoroughly after washing, or the dressing will slide right off
  • Use a vegetable peeler to create cucumber ribbons instead of slices for an elegant presentation
  • Toasted seeds add so much flavor, so take the extra two minutes to toast them in a dry pan

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