Spring Green Salad Honey Mustard (Printable)

Crisp spring greens mixed with honey mustard dressing and toasted almonds for a refreshing, light dish.

# What You'll Need:

→ Salad Base

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 - 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.

# Top Tips:

01 -
  • It comes together in 20 minutes flat: No cooking required for the salad itself, just a quick toast of almonds and you're done.
  • The dressing tastes homemade in the best way: That balance of honey and mustard hits different when you whisk it yourself, and you control exactly how much tang you want.
  • It stays crisp even after dressing: The heartier greens don't wilt if you're not eating immediately, making it great for packed lunches.
  • Everyone asks for the recipe: This one gets genuine compliments because it tastes fresh, not like an afterthought.
02 -
  • Wet greens will dilute your dressing: Spin them really dry, not just rinsed, I learned this by making sad, watery salads more times than I want to admit.
  • The order of assembly matters: Toast almonds first so they cool while you prep everything else, dress last so nothing gets soggy, these small things make a huge difference in how it actually tastes.
03 -
  • Make your dressing a day ahead: It actually tastes better after the garlic has mellowed and all the flavors have gotten to know each other.
  • Toast more almonds than you think you need: There's always someone who's going to eat a small handful straight from the bowl and you'll be grateful you made extra.
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