Spring Green Salad Honey (Print Version)

Crisp spring greens tossed with honey mustard dressing and topped with toasted almonds and fresh herbs.

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

# How To Make It:

01 - Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside to cool.
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 the 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 the toasted almonds on top just before serving for maximum crunch and freshness.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, so you can actually serve it when you want to eat it.
  • The honey mustard dressing hits that sweet-tangy-savory note that makes you take another forkful without thinking.
  • Toasted almonds add a textural surprise that elevates it beyond just throwing greens in a bowl.
02 -
  • If you dress this salad more than five minutes before eating it, the greens will wilt and lose their personality—timing matters here in a way it doesn't with heartier salads.
  • Wet greens are the enemy of good texture, so spin or pat them dry even if it feels fussy, because that five seconds makes the difference between crisp and limp.
03 -
  • Use a microplane for the garlic so it dissolves into the dressing almost invisibly instead of leaving sharp little chunks that catch you off guard.
  • Taste the dressing before it touches the salad—this is the only moment you can adjust the seasoning without affecting the greens, so don't skip it.
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