Spring Green Salad Almonds (Print)

Crisp spring greens combined with snap peas, cucumbers, herbs, and crunchy toasted almonds in a tangy dressing.

# Ingredients:

→ 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 1/2 teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Toast the sliced almonds in a dry skillet over medium heat for 2-3 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 extra crunch. Serve immediately for maximum freshness.

# Pro Tips:

01 -
  • Ready in just 20 minutes from start to finish—perfect for busy weeknights
  • Naturally vegetarian and gluten-free, accommodating multiple dietary preferences
  • The honey mustard dressing strikes the perfect balance between tangy and sweet
  • Toasted almonds add an irresistible crunch and nutty richness
  • Packed with fresh vegetables and herbs for maximum nutrition and flavor
  • Beautiful presentation makes it ideal for entertaining or special occasions
02 -
  • Toast extra almonds and store them in an airtight container for quick salad toppings throughout the week
  • Make a double batch of the honey mustard dressing—it keeps well in the refrigerator for up to a week and works wonderfully on other salads or as a marinade
  • Use a mix of different greens for the most interesting flavor profile and visual appeal
  • Slice vegetables uniformly thin for the best texture and elegant presentation
  • Always check ingredient labels for hidden allergens, especially if serving guests with sensitivities
  • For the crispest radishes and cucumber, soak them in ice water for 10 minutes before slicing
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