Spring Green Salad Almonds (Printable view)

Crisp spring greens tossed with honey mustard and topped with crunchy toasted almonds and fresh herbs.

# 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 - 1.5 teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# How To Make:

01 - Heat a dry skillet over medium heat. Add the sliced almonds and toast 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 the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic until fully combined. 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 mixture and toss gently to ensure all ingredients are evenly coated.
05 - Sprinkle the toasted almonds over the top immediately before serving to maintain optimal crunch and texture.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish
  • Packed with fresh, nutrient-dense spring vegetables and greens
  • The homemade honey mustard dressing is far superior to store-bought versions
  • Toasted almonds add an irresistible crunch and nutty depth
  • Naturally vegetarian and gluten-free, perfect for various dietary needs
  • Light yet satisfying enough to serve as a main course lunch
02 -
  • Wash and thoroughly dry your greens using a salad spinner—excess water will dilute the dressing
  • Toast extra almonds and store them in an airtight container for quick salad assembly later
  • Make the dressing up to 3 days ahead and store it in the refrigerator; bring to room temperature before using
  • For the best texture contrast, slice vegetables paper-thin using a mandoline
  • Add the almonds at the very last moment to preserve their crunch
  • If preparing ahead, keep the dressing separate and toss just before serving
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