Spring Green Salad Honey Mustard (Printable)

A crisp salad with spring greens, honey mustard dressing, toasted almonds, and fresh herbs for bright flavors.

# 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 - Toast the sliced almonds in a dry skillet over medium heat for 2–3 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 extra crunch.

# Expert Advice:

01 -
  • The honey mustard dressing is so balanced you'll find yourself making it for everything else you own.
  • Twenty minutes from start to finish, and it looks like you spent way more effort than you actually did.
  • Toasted almonds add a genuine crunch that saves the whole thing from feeling virtuous and boring.
02 -
  • Wet greens turn to slime, so wash and spin them dry hours ahead if you can, or at least pat them with paper towels right before using them.
  • The dressing separates if you make it too far ahead, so whisk it again just before tossing, and never, ever dress the salad until you're about to serve it.
03 -
  • Keep your almonds in an airtight container once they cool, and they'll stay crispy for days, so you can assemble salads throughout the week without retasting them.
  • Make a double batch of the dressing and keep it in the refrigerator for up to five days, because it's honestly better than store bought vinaigrettes and makes salads feel less like effort.
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