Bright Lemon Vinaigrette Salad

# What You'll Need:

→ Vegetables

01 - 4 cups mixed spring greens such as arugula, baby spinach, and watercress

02 - 1 cup sugar snap peas, trimmed and sliced diagonally

03 - 1 cup fresh or thawed frozen green peas

04 - 6 radishes, thinly sliced

05 - 1/4 small red onion, thinly sliced

→ Lemon Vinaigrette

06 - 1/4 cup extra virgin olive oil

07 - 2 tablespoons fresh lemon juice

08 - 1 teaspoon finely grated lemon zest

09 - 1 teaspoon Dijon mustard

10 - 1 teaspoon honey

11 - 1/2 teaspoon sea salt

12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh chives, finely chopped

14 - 2 tablespoons crumbled feta cheese, optional

# How To Make It:

01 - In a large salad bowl, combine the mixed greens, sugar snap peas, green peas, radishes, and red onion.

02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until fully emulsified.

03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.

04 - Transfer to a serving platter or individual bowls and garnish with fresh chives and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -

It comes together in fifteen minutes, which means you can actually make it on a Tuesday without planning your whole week around it.
The lemon vinaigrette is bright enough to wake you up but balanced enough that it doesn't overshadow the delicate vegetables.
Every bite has contrast—crisp radishes snap against tender greens, sweet peas play against peppery watercress—so it never gets boring.

02 -

If you dress the salad more than five minutes before eating it, the greens will start to wilt and the radishes lose their snap—make this one right before serving.
The lemon zest is what makes this taste like spring and not just like a salad with lemon juice in it, so don't skip it or use dried zest from a jar.

03 -