Lemon and Thyme Spring Vegetable Salad
A vibrant salad featuring seasonal greens, radishes, and snap peas tossed in a bright lemon-thyme vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs mixed spring greens, thinly sliced radishes, chopped fresh thyme 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 250 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, thinly sliced radishes
- 1/2 cup, ends trimmed and sliced diagonally sugar snap peas
- 2 tbsp, chopped fresh thyme
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp honey
- 1/4 tsp salt
- to taste black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp honey, and 1/4 tsp salt until emulsified.
- Step 2: In a large bowl, combine 4 cups mixed spring greens, 1/2 cup radishes, 1/2 cup sugar snap peas, and 2 tbsp fresh thyme.
- Step 3: Pour the dressing over the salad and toss gently until all ingredients are evenly coated, then season with black pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon and Thyme Spring Vegetable Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon and Thyme Spring Vegetable Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed spring greens from drying out.
Can I substitute ingredients in Lemon and Thyme Spring Vegetable Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon and Thyme Spring Vegetable Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon and Thyme Spring Vegetable Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this lemon are incredible.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
