You don’t need a chef’s coat to make food that turns heads—you need flavor that slaps.

This Fresh Spring Salad with Lemon Vinaigrette is the crunchy, tangy, light-yet-satisfying plate that makes “eating clean” feel like a flex. It’s fast, it’s bright, and it absolutely refuses to be boring.

We’re talking juicy greens, sweet pops of peas and berries, creamy cheese, and a lemon dressing with a little bite.

Call it your weekday lunch upgrade or your dinner party power move—either way, it wins.

What Makes This Irresistible

Texture explosion: Crisp greens, snap peas, creamy goat cheese, and toasted nuts mean every bite hits different.
Hyper-fresh flavor: Lemon vinaigrette wakes up the whole bowl—tangy, lightly sweet, and herby.
Fast and unfussy: Minimal chopping, no cooking required unless you toast nuts (which you should).
Flexible: Swap in what you have—this is a use-what’s-in-season situation, not a strict contract.
Restaurant energy at home: It looks gorgeous. Like, “people will ask for the recipe” gorgeous.

Fresh Spring Salad with Lemon Vinaigrette: Crisp, Zesty, Crave-Worthy

Recipe by Wendy CarterCourse: Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

What Goes Into This Recipe – Ingredients

Greens: 5 cups spring mix or a combo of baby arugula, baby spinach, and tender butter lettuce
Snap peas: 1 cup, stringed and thinly sliced on the bias
English cucumber: 1 small, halved lengthwise and thinly sliced
Radishes: 4–6, thinly sliced
Fresh herbs: 1/3 cup mixed chopped dill, chives, and mint
Shelled peas or edamame (optional): 1/2 cup, blanched or thawed
Strawberries or blueberries (optional but epic): 1/2 cup, sliced if using strawberries
Avocado: 1, sliced or cubed
Goat cheese or feta: 1/3–1/2 cup, crumbled
Toasted almonds or pistachios: 1/3 cup, roughly chopped
Lemon Vinaigrette:
Fresh lemon juice: 3 tablespoons
Lemon zest: 1 teaspoon
Dijon mustard: 1 teaspoon
Honey or maple syrup: 1–2 teaspoons (to taste)
Extra-virgin olive oil: 1/3 cup
Garlic: 1 small clove, very finely minced or grated
Kosher salt: 1/2 teaspoon, plus more to taste
Freshly cracked black pepper: 1/4 teaspoon

Easy-to-Follow Instructions

Toast the nuts (optional, recommended): Add almonds or pistachios to a dry skillet over medium heat. Stir until fragrant and lightly golden, 3–5 minutes. Move to a plate to cool.
Make the vinaigrette: In a jar, add lemon juice, zest, Dijon, honey, garlic, salt, and pepper. Pour in olive oil. Seal and shake like you mean it until emulsified. Taste and adjust sweetness, salt, or acidity.
Prep the veg: Slice snap peas, cucumber, and radishes thin for max crunch. Chop the herbs. Slice berries and avocado last to keep them fresh.
Build the base: Add greens to a large bowl. Sprinkle a pinch of salt directly on the greens—yes, season your salad.
Dress lightly: Drizzle 2–3 tablespoons of vinaigrette over the greens and toss gently to coat. You want glossy, not soggy.
Layer the color: Add snap peas, cucumber, radishes, peas/edamame, berries, and herbs. Toss again with another tablespoon of dressing if needed.
Finish strong: Gently fold in avocado, cheese, and toasted nuts. Give a final tiny splash of dressing and a few grinds of pepper.
Serve immediately: Plate it up and watch it disappear. If serving later, hold avocado, nuts, and cheese till just before.

Storage Instructions

Undressed components: Store greens and chopped veg separately in airtight containers for up to 3 days.
Keep herbs wrapped in a damp paper towel.
Dressing: Refrigerate in a sealed jar for 5–7 days. Shake before using; it may thicken slightly—thin with a teaspoon of water if desired.
Assembled salad: Best within 2 hours. If you must store leftovers, remove avocado and nuts, then refrigerate up to 24 hours.
It’ll be softer but still tasty.

Why You’ll Feel Good Eating This

This salad checks the boxes: fiber for staying power, healthy fats for satisfaction, and bright citrus to keep it light.

The herbs bring anti-inflammatory plant compounds, while peas and nuts add protein so you’re not prowling the pantry an hour later. It’s spring in a bowl—fresh, clean, and energizing without the post-meal slump.

And yes, it still tastes like something you want, not something you “should” eat. IMO, that’s the whole point.

Nutrition Stats

Estimated per side serving: 280 calories
Carbohydrates: ~20–25 g (mostly from vegetables and fruit)
Protein: ~7–10 g (higher with edamame)
Fat: ~18–22 g (primarily heart-healthy monounsaturated from olive oil and nuts)
Fiber: ~6–8 g
Sodium: Variable—adjust salt and cheese to preference

Allergens: Contains dairy and tree nuts if using goat cheese/feta and almonds/pistachios. Substitute as needed.

Common Blunders

Overdressing: Drenching the greens leads to wilt city.
Start light and build.
Skipping salt on the greens: A tiny pinch wakes up the whole bowl. It’s the cheat code.
Thick veggie cuts: Chunky slices don’t absorb flavor as well. Go thin for crunch and balance.
Adding avocado too early: It browns and smears.
Add at the end, toss gently.
Cold, untoasted nuts: Toasting amplifies flavor and texture. It’s a 3-minute upgrade—worth it.

Mix It Up

Protein boost: Add grilled chicken, salmon, lemony shrimp, or crispy chickpeas.
Cheese swap: Try shaved Parmesan, ricotta salata, or a dairy-free almond ricotta.
Veg variations: Asparagus ribbons, thinly sliced fennel, or roasted baby carrots for a sweet-earthy twist.
Fruit flip: Swap berries for sliced pear, peaches, or segments of mandarin.
Crunch alternatives: Pumpkin seeds, sunflower seeds, or toasted hazelnuts.
Herb remix: Basil and tarragon lean more “bistro.” Mint and dill lean “farmers market.”
Grain it up: Toss in 1 cup cooked farro, quinoa, or couscous to turn it into a full meal.

FAQ

Can I make the lemon vinaigrette without honey?

Yes. Use maple syrup for a vegan option, or skip sweetener entirely if your berries are sweet and you prefer more tang.

A tiny splash of orange juice also balances acidity without adding much sugar.

What if I don’t like goat cheese?

Use feta for briny punch, shaved Parmesan for nutty depth, or leave cheese out and add extra avocado and nuts for creaminess and richness.

How do I keep the greens from wilting?

Dry them thoroughly (water is the enemy), season lightly with salt, and dress just before serving. If transporting, pack dressing separately and toss on-site—FYI, this alone can save the day.

Can I prep this the night before?

Prep all components and store separately. Slice avocado and dress the salad right before serving.

Nuts, cheese, and herbs go in at the end for best texture.

Is there a way to make it lower in calories?

Use 2 tablespoons of olive oil in the dressing instead of 1/3 cup, add more lemon juice to compensate, and reduce nuts/cheese slightly.

You’ll keep the flavor while trimming energy density.

What proteins pair best?

Grilled salmon with lemon-pepper seasoning, rotisserie chicken shredded with olive oil and herbs, or pan-seared tofu with a squeeze of lemon. All play nice with the vinaigrette.

Recipe Reflections

Great salads aren’t accidents—they’re systems.

You want crisp, creamy, juicy, and crunchy; sweet, salty, tangy, and herby.

This Fresh Spring Salad with Lemon Vinaigrette nails that matrix without feeling fussy. Make it once, then riff on it all season.

When food this simple tastes this good, consistency becomes easy—and that’s the real unlock.

Fresh Spring Salad with Lemon Vinaigrette: Crisp, Zesty, Crave-Worthy

What Makes This Irresistible