Herb-Infused Spring Vegetable Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant salad featuring crisp seasonal vegetables and a bright lemon-herb dressing that captures the essence of sunlight. This mediterranean-inspired salads ready in about 15 minutes pairs mixed spring greens, cherry tomatoes, radishes 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 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" 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

• 4 cups mixed spring greens
• 1/2 cup cherry tomatoes
• 1/4 cup radishes
• 2 tbsp fresh dill
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Wash and dry 4 cups mixed spring greens thoroughly, then spread on a large serving platter.
2. Step 2: Thinly slice 1/4 cup radishes and arrange over the greens alongside 1/2 cup halved cherry tomatoes.
3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified.
4. Step 4: Drizzle the dressing evenly over the salad, then sprinkle 2 tbsp chopped fresh dill over the top and toss gently until all ingredients are coated.
5. Step 5: Serve immediately while greens are crisp and vibrant.