Spring Green Salad Honey Almond (Printable Version)

Crisp spring greens combined with honey mustard dressing and toasted almonds for a refreshing dish.

# 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

# Step-by-Step Directions:

01 - Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside to cool.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic. 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 on top just before serving for maximum crunch and freshness.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish
  • Naturally vegetarian and gluten-free, welcoming to many dietary needs
  • The honey mustard dressing is perfectly balanced—tangy, sweet, and savory
  • Toasted almonds add irresistible crunch and nutty depth
  • Fresh spring vegetables deliver vitamins, fiber, and vibrant color
  • Customizable with your favorite add-ins like goat cheese or extra herbs
02 -
  • Always toast nuts just before using to ensure maximum flavor and crunch
  • Taste your dressing before adding it to the salad and adjust honey or vinegar to your preference
  • Use a gentle hand when tossing—overmixing can bruise delicate greens
  • For meal prep, store washed and dried greens separately in the refrigerator with a paper towel to absorb moisture
  • Double the dressing recipe and keep extra in the fridge for up to one week
  • Check ingredient labels carefully if you have mustard or nut allergies
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