Spring Green Salad Honey Mustard (Printable)

A crisp salad of mixed greens with honey mustard dressing and crunchy toasted almonds, perfect for light meals.

# What You 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 and toast the sliced almonds for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow to cool completely.
02 - In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic until well combined. Season with salt and black pepper to taste.
03 - In a large salad bowl, combine the spring greens, snap peas, cucumber, radishes, chives, and fresh parsley.
04 - Pour the honey mustard dressing over the greens and herbs, then toss gently to evenly coat all ingredients.
05 - Top the salad with the cooled toasted almonds immediately before serving to preserve their crunch and maximize freshness.

# Expert Suggestions:

01 -
  • It tastes like spring even when you're eating it in your kitchen at midnight.
  • The contrast between crispy almonds and tender greens keeps every bite interesting.
  • You can have it on the table faster than ordering takeout, yet it feels intentional and special.
02 -
  • Dressing the salad more than a few minutes before serving turns your crisp greens soft and sad, so wait until you're ready to eat to do this step.
  • The almonds stay crunchy much longer when added last, and that contrast between tender greens and crispy nuts is honestly what makes this salad worth making.
03 -
  • Make the dressing in a jar with a tight lid and shake it vigorously instead of whisking—it emulsifies better and you can store any leftovers for the next day.
  • If your greens are sad and wilted, soak them in ice water for ten minutes before making the salad and they'll come back to life like magic.
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