Spring Green Salad with Lemon Vinaigrette
A refreshing salad of arugula, strawberries, and edible flowers dressed in a zesty lemon-herb vinaigrette for a light summer meal. This french-inspired salads ready in about 15 minutes pairs washed arugula, hulled and sliced strawberries, olive oil 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 130 calories and feeds 4, 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, washed arugula
- 1.5 lbs, hulled and sliced strawberries
- 1/4 cup (e.g., nasturtium or pansies) edible flowers
- 2 tbsp olive oil
- 1 medium, juiced lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: In a large bowl, combine 4 cups arugula, 1.5 lbs sliced strawberries, and 1/4 cup edible flowers.
- Step 2: In a small jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp pepper until emulsified.
- Step 3: Drizzle the vinaigrette over the salad, tossing gently to coat.
- Step 4: Serve immediately, garnishing with additional edible flowers for visual flair.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Green Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (10 min prep + 5 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 Spring Green Salad with Lemon Vinaigrette?
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 washed arugula from drying out.
Can I substitute ingredients in Spring Green Salad with Lemon Vinaigrette?
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 Spring Green Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spring Green Salad with Lemon Vinaigrette?
French 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
- ★★★★★
Love how the European come through in every bite.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
