Sun-Kissed Spring Vegetable Salad with Lemon-Herb Dressing
A vibrant medley of crisp seasonal vegetables tossed in a zesty lemon-herb vinaigrette, perfect for a light lunch or side dish. This mediterranean-inspired salads (vegetarian) ready in about 18 minutes blends spring mix, thinly sliced radishes, zested and juiced lemon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 5 oz spring mix
- 1/2 cup, thinly sliced radishes
- 1/2 lb, trimmed and cut into 1-inch pieces asparagus
- 1, zested and juiced lemon
- 3 tbsp extra virgin olive oil
- 2 tbsp, finely chopped fresh dill
- 1 tbsp, finely chopped fresh chives
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Bring a medium pot of salted water to a boil. Add asparagus and cook for 3 minutes until crisp-tender, then plunge into ice water to stop cooking.
- Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, lemon zest, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
- Step 3: In a large bowl, combine spring mix, sliced radishes, and drained asparagus. Pour dressing over and toss gently until evenly coated, ensuring all greens are lightly dressed.
- Step 4: Sprinkle with 2 tbsp chopped dill and 1 tbsp chopped chives, then toss once more to distribute herbs evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Kissed Spring Vegetable Salad with Lemon-Herb Dressing take to make?
Total time is about 18 minutes (15 min prep + 3 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sun-Kissed Spring Vegetable Salad with Lemon-Herb Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sun-Kissed Spring Vegetable Salad with Lemon-Herb Dressing?
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 Sun-Kissed Spring Vegetable Salad with Lemon-Herb Dressing 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.
Is Sun-Kissed Spring Vegetable Salad with Lemon-Herb Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
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.
- ★★★★☆
Very good for a 3-minute recipe. Would bump up the spice level though.
