Spring Green Salad Honey Mustard (Printable)

A fresh mix of spring greens tossed with honey mustard and topped with crunchy toasted almonds and herbs.

# What You'll Need:

→ Salad

01 - 4 cups mixed spring greens (arugula, baby spinach, watercress, baby lettuce)
02 - 1 cup snap peas, trimmed and sliced
03 - 1 small cucumber, thinly sliced
04 - 4 radishes, thinly sliced
05 - 2 tablespoons fresh chives, finely chopped
06 - 2 tablespoons fresh parsley, roughly chopped
07 - 1/3 cup sliced almonds, toasted

→ Honey Mustard Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon apple cider vinegar
10 - 1 tablespoon freshly squeezed lemon juice
11 - 2 teaspoons Dijon mustard
12 - 1½ teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat a dry skillet over medium heat and toast the sliced almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow to cool completely.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic until emulsified. Season with salt and pepper to taste.
03 - In a large salad bowl, combine the spring greens, snap peas, cucumber, radishes, chives, and parsley.
04 - Drizzle the honey mustard dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle the toasted almonds over the salad immediately before serving to maintain maximum crunch and freshness.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, which means you can have lunch ready before you've even finished your coffee.
  • The dressing hits that sweet-tangy note that makes you want to scrape the bowl clean, and the toasted almonds add a crunch that keeps things interesting with every bite.
  • It's the kind of salad that feels fancy enough to serve guests but casual enough for a Tuesday night solo dinner.
02 -
  • Toast your almonds fresh rather than relying on store-bought toasted—the flavor difference is real, and they'll stay crunchier in the salad because the oil from fresh toasting adds texture that pre-toasted ones have already lost.
  • Don't dress this salad more than 5-10 minutes before serving, or the greens will start to wilt and lose that springy freshness that makes the whole thing worth eating.
03 -
  • Slice your radishes and cucumbers thin just before serving rather than earlier in the day—thinly cut vegetables release water and get soft if they sit too long, which ruins the textural contrast you're after.
  • If you need to make this ahead, keep the components separate and assemble just before eating, which takes an extra two minutes but preserves that crispness that makes people actually enjoy eating salad.
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