Spring Garden Salad Radishes Cucumber (Print View)

A light blend of spring greens, radishes, cucumber, and a zesty lemon dressing with fresh herbs and seeds.

# 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

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

# How to Make:

01 - Combine the spring greens, sliced radishes, cucumber, carrot, and spring onions in a large salad bowl.
02 - Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl 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.
05 - Serve immediately for maximum freshness.

# Expert Advice:

01 -
  • The contrast between peppery radishes and cool cucumber creates this incredibly satisfying crunch in every single bite
  • Its the kind of salad that actually perks you up instead of making you feel heavy
02 -
  • Dress this salad right before serving, otherwise the greens will wilt and lose their magic
  • The radishes become milder the thinner you slice them, so adjust based on your spice tolerance
03 -
  • Use a mandolin if you have one for those paper thin radish slices that look professional
  • Let your vegetables come to room temperature before dressing, they absorb more flavor that way

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