Spring Green Salad Honey (Printable)

A vibrant medley of spring greens with honey mustard dressing and crunchy toasted almonds for a light, fresh meal.

# What You’ll Need:

→ Salad

01 - 4 cups mixed spring greens (arugula, baby spinach, watercress, baby lettuce)
02 - 1 cup snap peas, trimmed and sliced
03 - 1 small cucumber, thinly sliced
04 - 4 radishes, thinly sliced
05 - 2 tablespoons fresh chives, finely chopped
06 - 2 tablespoons fresh parsley, roughly chopped
07 - 1/3 cup sliced almonds, toasted

→ Honey Mustard Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon apple cider vinegar
10 - 1 tablespoon freshly squeezed lemon juice
11 - 2 teaspoons Dijon mustard
12 - 1 1/2 teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Heat a dry skillet over medium heat. Add sliced almonds and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow to cool completely.
02 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and black pepper to taste.
03 - In a large salad bowl, combine spring greens, snap peas, sliced cucumber, radishes, fresh chives, and parsley.
04 - Drizzle the honey mustard dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle toasted almonds on top immediately before serving to maintain optimal crunch and freshness.

# Expert Advice:

01 -
  • The dressing tastes deceptively fancy but comes together in under a minute, no blender required.
  • Toasted almonds transform what could be boring into something you'll actually look forward to eating.
  • Everything is naturally gluten-free and vegetarian, so you don't need separate versions for different friends.
02 -
  • If you dress the salad more than a few minutes before eating it, the greens will start to wilt and the almonds will soften, so this is genuinely a last-minute assembly situation.
  • Mincing the garlic finely instead of using garlic powder makes the dressing taste alive, and letting it sit in the vinegar for even two minutes mellows it out slightly so it doesn't overpower everything.
03 -
  • Toast your almonds in a dry skillet instead of buying pre-toasted ones; the flavor difference is genuinely dramatic and worth those three minutes.
  • Whisk the dressing aggressively so the mustard and honey emulsify properly, creating a coating that clings to the greens instead of sliding away.
Go Back