Spring Green Honey Mustard Salad (Printable)

A crisp mix of spring greens tossed in honey mustard dressing, topped with crunchy toasted almonds and fresh herbs.

# 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 - 1 1/2 teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Heat sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow to cool completely.
02 - Whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Season with salt and pepper to taste.
03 - Combine spring greens, snap peas, cucumber, radishes, chives, and parsley in a large salad bowl.
04 - Drizzle honey mustard dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle toasted almonds over the salad immediately before serving to maintain optimal crunch and freshness.

# Expert Tips:

01 -
  • It's ready in under twenty minutes, which means lunch that actually feels special without the fuss.
  • The contrast between tender greens and crunchy toasted almonds keeps every bite interesting.
  • The honey mustard dressing strikes that perfect balance between tangy and slightly sweet, making greens taste like something you actually want to eat.
02 -
  • If you assemble this more than a few minutes before eating, the greens will start to wilt and the almonds will soften, so treat it as a right before serving situation.
  • The dressing emulsifies better when all your ingredients are at room temperature, a discovery I made after one disappointing cold salad from ingredients straight out of the fridge.
03 -
  • Buy almonds in bulk and toast them in larger batches, then store them in an airtight container so you're always ready for a quick salad.
  • The key to a good emulsion is whisking steadily and adding the oil slowly, treating your dressing like it matters.
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