Foraged Greens & Radish Spring Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant salad featuring wild greens, crisp radishes, and a bright lemon dressing, celebrating the season's earliest harvests. This American salad recipe, ready in about 15 minutes, pairs mixed spring greens, radishes, and chives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 oz mixed spring greens
• 1 cup radishes, thinly sliced
• 2 tbsp chives, sliced
• 1 lemon, zested and juiced
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a small bowl, whisk lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.
2. Step 2: In a large bowl, toss mixed greens with half the vinaigrette until evenly coated. Add radishes and chives, then toss gently to combine.
3. Step 3: Let salad sit for 5 minutes to allow flavors to meld. Add remaining vinaigrette and toss again until greens are glistening and evenly dressed.