Lemon-Dill Spring Salad with Radish
A crisp, refreshing salad featuring tender spring greens, vibrant radishes, and a zesty lemon-dill dressing that celebrates the season's first harvest. This mediterranean-inspired salads ready in about 10 minutes pairs mixed spring greens, thinly sliced radishes, lemon juice 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 185 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, blanched and sliced into 1-inch pieces asparagus
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp, chopped fresh dill
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 1/4 cup olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth.
- Step 2: In a large bowl, combine 4 cups mixed spring greens, 1/2 cup thinly sliced radishes, and 1/2 cup blanched asparagus pieces.
- Step 3: Drizzle 3/4 of the dressing over the salad and toss gently until evenly coated, then add 2 tbsp chopped fresh dill and toss again.
- Step 4: Serve immediately with the remaining dressing on the side for drizzling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Spring Salad with Radish take to make?
Total time is about 10 minutes (10 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-Dill Spring Salad with Radish?
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-Dill Spring Salad with Radish?
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-Dill Spring Salad with Radish 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-Dill Spring Salad with Radish?
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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
