Spring Green Salad Honey Mustard (Print Version)

A fresh blend of spring greens, snap peas, and radishes with honey mustard and toasted almonds.

# 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 - 1½ teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat a dry skillet over medium heat. Add sliced almonds and stir frequently for 2 to 3 minutes until golden and fragrant. Transfer to a plate and allow to cool completely.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.
03 - In a large salad bowl, combine spring greens, snap peas, cucumber, radishes, 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 crunchiness.

# Expert Suggestions:

01 -
  • The honey mustard dressing hits that perfect sweet-tangy balance that makes you reach for another bite before you've even finished chewing.
  • Those toasted almonds stay genuinely crispy if you add them at the last second, which means you get that satisfying crunch every single time.
  • It comes together in under 20 minutes, making it ideal for days when you want something nourishing but don't want to spend hours in the kitchen.
02 -
  • Adding the almonds at the last moment sounds fussy but genuinely changes whether you have a soggy salad or a crispy one; don't assemble this more than five minutes before eating.
  • The dressing needs to sit for just a minute after whisking so the flavors marry together and taste cohesive rather than like separate ingredients.
03 -
  • Make the dressing ahead of time and keep it separate so you can dress your salad moments before eating; this is the secret to maximum crispness.
  • If your greens are wet from washing, dry them thoroughly in a salad spinner or with clean towels because excess water dilutes the dressing and makes everything soggy.
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