Simple Spring Salad Recipe
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This simple Spring Salad recipe is sunny, healthy, and full of fresh seasonal vegetables including spring greens, bright radishes, cucumbers, peas and herbs. Tossed together with an incredible lemon herb vinaigrette.
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What to Love About This Spring Salad
There are so many reasons to love this Spring Salad. Here are a few of my favorites!
- It’s ready in about 5 minutes!
- Perfect for brunch, sides… and all holidays like Easter and Mother’s Day.
- Delicious Lemon Herb Dressing (make a double batch for leftovers)
- It’s everything you love about spring! Fresh, bright, and sunny.
Spring Salad Ingredients
Here’s what you need to create this ever-so-simple Spring Salad:
- Salad greens, like arugula, butter lettuce, escarole, watercress, baby romaine, spring salad mix, baby escarole mix, baby spinach, etc.
- Cucumbers: I like to use English cucumbers, slice them lengthwise, and then into half-moon shapes.
- Frozen peas; thawed
- Brightly colored radishes, or even watermelon radishes, quartered or thinly sliced if large.
- Microgreens, pea shoots or other sprouts.
- Fresh herbs like parsley, thyme, or fresh dill (or a combination).
Lemon Herb Dressing Ingredients
The measurements in the recipe card below should be enough for the salad. But this dressing is so good, I like to make a double batch and keep leftovers in the refrigerator for quick snacks and salads.
All you need is a lidded jar and these ingredients:
- Small shallot, minced
- Lemon juice
- Olive oil, I use extra virgin
- Fresh thyme
- Honey
- Dijon mustard
- Salt and pepper to taste
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Spring Salad Recipe
Ingredients
Lemon Dressing
- 1 small shallot minced
- 1 lemon juiced (about 1/4 cup)
- 1/4 cup olive oil extra virgin
- 1 tablespoon fresh thyme minced
- 1 teaspoon honey
- 2 teaspoon Dijon mustard
- salt and pepper to taste
Spring Salad
- 3-4 cups salad greens like arugula, romaine, escarole, watercress, spring salad mix, baby escarole mix, oak, etc.
- 1 English cucumber sliced lengthwise and then into half-moon slices
- 1-2 bunches radishes quartered (about 4 radishes per plate depending on size)
- 1 cup frozen peas thawed
Instructions
For the Dressing
- Grate the shallot into a small lidded jar. Add the lemon juice, olive oil, thyme, honey, and mustard; season with salt and pepper to taste. Close the lid tightly and shake until the dressing is smooth.
For the Salad
- Toss the greens, cucumbers, radishes, pea shoots, and herbs with the dressing in a large bowl. Season the salad with salt and pepper.
- Shake the dressing just before serving. Hint: I love to make a double batch and store the leftovers in the refrigerator for quick salads and dips for fresh veggies all spring long.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.