Spring Green Salad Almonds (Printable)

A crisp blend of spring greens, honey mustard dressing, and toasted almonds for a light meal.

# 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

# Steps:

01 - Heat a dry skillet over medium heat and add sliced almonds. Toast for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate 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 spring greens, snap peas, cucumber, radishes, chives, and parsley.
04 - Drizzle 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 crunch.

# Expert Advice:

01 -
  • It's ready in under 20 minutes, which means you can eat well without the fuss on busy days.
  • The contrast between crispy almonds and tender greens creates a texture that keeps you engaged with every bite.
  • This dressing is so good you'll find yourself making it for other vegetables and even grilled chicken.
02 -
  • Don't dress the salad more than 10 minutes before serving, or the greens will wilt and lose their crisp texture.
  • If you're making the dressing ahead, keep it separate and whisk it once more before tossing—the ingredients naturally want to separate, and a quick whisk reunites them.
03 -
  • Pat your greens completely dry after washing—even a little lingering water dilutes the dressing and makes the salad soggy.
  • If you don't have a small whisk, a fork works just as well for combining your dressing ingredients together.
Return