Spring Green Salad Almonds (Printable version)

Crisp greens combined with honey mustard dressing and crunchy toasted almonds create a fresh, vibrant dish.

# What You 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 - Place sliced almonds in a dry skillet over medium heat and toast for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool completely.
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 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 cooled toasted almonds on top immediately before serving to preserve crunchiness.

# Expert Tips:

01 -
  • It comes together in twenty minutes flat, no roasting or simmering required.
  • The toasted almonds add a satisfying crunch that keeps you coming back for another bite.
  • Spring greens and tangy mustard create a perfect balance that feels both indulgent and honest.
02 -
  • Dressing wet greens too far in advance turns them into a sad, wilted pile—assemble everything separately and dress just before serving, or dress the bowl-bottoms lightly and add more delicate greens last.
  • The almonds are the textural anchor of this entire dish, so don't skip toasting them and don't add them until the final moment, or you'll end up eating warm mush instead of crunchy gold.
03 -
  • If your spring greens are slightly warm from the market or sun, give them a quick ice bath and dry them thoroughly before assembling—moisture is the enemy of crispness.
  • Taste the dressing on its own before dressing the salad, adjusting the salt and lemon juice to your preference, because once it hits the greens you can't take it back.
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