Spring Garden Salad Radishes Cucumber

My neighbor brought over a basket of fresh radishes from her garden last week, their bright red skins still dusted with soil. I couldn't resist pairing them with the cool cucumber I'd picked up at the farmers market that morning.

Last spring I made this for my sister who swears she hates salads, and she went back for thirds. She kept asking what I put in the dressing that made everything taste so bright and alive.

Ingredients

• Mixed spring greens: Baby spinach brings tenderness while arugula adds that perfect peppery kick
• Fresh radishes: Thinly sliced they become these delicate crimson coins that pack a punch
• Cucumber: Look for firm ones with thin skin, no need to peel if they're fresh
• Carrot: Julienned into matchsticks creates these beautiful orange ribbons throughout
• Spring onions: Their mild onion flavor bridges the gap between sweet and sharp
• Extra-virgin olive oil: This is the backbone of the dressing, so use the good stuff
• Fresh lemon juice: Adds brightness that makes all the vegetables sing
• Dijon mustard: The secret ingredient that keeps your dressing perfectly emulsified
• Honey: Just enough to balance the acidity without making it sweet
• Fresh herbs: Chives add oniony notes while dill brings that classic spring flavor
• Toasted seeds: They add this nutty crunch that takes the whole salad to another level

Instructions

Prep your vegetables:

Wash and dry your greens thoroughly, nothing ruins a salad faster than wet leaves

Slice with intention:

Thin, even slices on the radishes and cucumber ensure every bite has the perfect texture

Whisk the dressing:

Combine the oil, lemon juice, mustard, honey, salt and pepper until it becomes creamy and thick

Toss gently:

Pour the dressing over the vegetables and use your hands to lightly coat everything

Finish with flair:

Scatter the herbs and seeds on top right before serving to keep them crisp

Pin It

Something about this salad feels like eating sunshine, especially when I make it during that brief window when spring is turning into summer and the windows are finally open again.

Making It Your Own

I've learned that this base is incredibly forgiving, you can swap in whatever looks fresh at the market. Sometimes I'll add snap peas or shaved asparagus when they're in season.

Perfect Pairings

A crisp white wine cuts through the radish heat beautifully, but honestly this works alongside anything from grilled fish to a simple omelet.

Storage Solutions

Keep the undressed vegetables in an airtight container with a paper towel to absorb moisture, they'll stay fresh for days. Store the dressing separately in a small jar.

• Mix the dressing in a mason jar for easy shaking and storage
• Add delicate herbs right before serving to prevent them from wilting
• This salad actually tastes better after sitting for 10 minutes, letting flavors meld

Pin It

Every time I make this now I think about that basket of radishes on my doorstep and how the best recipes often start with someone sharing what they grew.

Recipe FAQs

→ What greens work best in this salad?

Mixed spring greens such as baby spinach, arugula, and lamb's lettuce provide a tender and fresh base.

→ How should the dressing be prepared?

Whisk extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until well emulsified for a balanced tangy dressing.

→ Can I add protein to this dish?

Yes, crumbled feta or slices of hard-boiled egg complement the salad nicely for added protein.

→ What garnishes enhance the flavor and texture?

Chopped fresh herbs like chives, dill, or parsley along with toasted sunflower or pumpkin seeds add freshness and crunch.

→ Is this suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive diets.