Fresh Spring Garden Salad Recipe with Easy Lemon Honey Vinaigrette Dressing
A light and refreshing spring garden salad featuring mixed greens, crisp veggies, and a bright lemon honey vinaigrette. Perfect for quick meals or gatherings, this salad balances tangy and sweet flavors with satisfying crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 4 cups mixed spring greens (butter lettuce, baby spinach, peppery arugula)
- 1 medium cucumber, thinly sliced
- 5–6 radishes, thinly sliced
- 1 small carrot, peeled and shredded (optional)
- ½ cup cherry tomatoes, halved
- 1–2 tablespoons fresh herbs (parsley or chives), roughly chopped
- Juice of 1 large lemon (about 3 tablespoons)
- 2 teaspoons raw honey or maple syrup
- ¼ cup extra virgin olive oil
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Rinse all greens and vegetables under cold water and dry thoroughly. Tear large lettuce leaves into bite-sized pieces and place in a large mixing bowl.
- Slice cucumber and radishes into thin rounds (about 1/8 inch thick). Shred or peel carrot if using. Add all to the bowl.
- In a small bowl or jar, combine lemon juice, honey, minced garlic (if using), salt, and pepper. Whisk or shake while slowly drizzling in olive oil until emulsified and smooth. Adjust sweetness or acidity as needed.
- Pour vinaigrette over salad greens and veggies. Toss gently but thoroughly to coat evenly, starting with half the dressing and adding more if needed.
- Add chopped fresh herbs and halved cherry tomatoes last, folding gently to keep tomatoes intact.
- Serve immediately for best texture. If preparing ahead, keep dressing separate and toss just before serving.
Notes
Dry greens thoroughly to prevent sogginess. Emulsify dressing slowly for best texture. Adjust honey and lemon juice to taste. Soak radish slices in cold water for 10 minutes if too spicy. Dressing can be made up to 3 days ahead and stored refrigerated. Keep dressing separate if preparing salad in advance.
Nutrition
- Serving Size: About 1 cup of salad
- Calories: 120
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Keywords: spring salad, garden salad, lemon honey vinaigrette, fresh salad, easy salad recipe, healthy salad, vegetarian salad, gluten-free salad