Spring Green Salad Almonds (Printable)

Crisp greens with honey mustard dressing and crunchy toasted almonds in a vibrant salad.

# Components:

→ 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

# Method:

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 extra crunch.

# Expert Advice:

01 -
  • It comes together in the time it takes to brew a cup of tea, yet tastes like you actually tried.
  • The warm toasted almonds create this perfect contrast with cool, crisp greens that somehow makes everything taste more interesting.
  • The dressing is so simple you'll memorize it by the second time, which means you can make this on autopilot when you're too tired to think.
02 -
  • If you dress the salad more than a few minutes before eating it, the greens start weeping and everything becomes limp—make this moments before serving or keep the dressing separate if you need to prep ahead.
  • Never toast almonds thinking you can walk away; they go from golden to burned in about thirty seconds, and burnt almonds ruin the entire salad.
03 -
  • Make extra dressing and keep it in a jar in the fridge for up to a week—it's perfect on roasted vegetables, grilled chicken, or even as a dip for bread.
  • If your greens are a day old and looking tired, soak them in ice water for fifteen minutes before making the salad and they'll crisp up like new.
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