Spring Green Salad Honey (Printable View)

Crisp spring greens tossed in honey mustard dressing with crunchy 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 - 1½ 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 2-3 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 Advice:

01 -
  • It comes together in twenty minutes, which means you can make it on nights when cooking feels like too much.
  • The contrast between crispy almonds and tender greens keeps your mouth interested with every bite.
  • The dressing is tangy enough to feel sophisticated but approachable enough that even skeptical eaters ask for seconds.
02 -
  • Almonds absorb dressing moisture within minutes—if you toss them in early, they'll be soft and disappointing by the time you serve, so hold them back until the very end.
  • The dressing tastes different at room temperature than when first made, so always give it a second taste before pouring it over greens and adjust seasoning if needed.
03 -
  • Keep your greens and dressing separate until the last possible moment before eating, then toss just enough to coat—this prevents the salad from wilting into sadness.
  • If you're making this ahead for lunch, pack the almonds in a separate container and stir them in at work so they don't lose their essential crunch.
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