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Spring Awakening Salad with Lemon Mustard Chive Vinaigrette

Herald the new season in by tossing together a salad that is “everything spring.” Pick your favorite early season vegetables and toss them with this tangy lemony vinaigrette highlighted with a touch of garlicy-flavored chives.

By / Photography By | March 17, 2020

Ingredients

SERVINGS: Makes ¾ cup dressing
Dressing:
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp white wine vinegar
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1/8 tsp fine Kosher salt
  • Grind of fresh black pepper
  • ½ cup extra-virgin olive oil
  • 2 Tbsp chopped fresh chives
Salad:
  • Your favorite fresh greens
  • Roasted baby beets, peeled and quartered
  • Blanched snap peas
  • Blanched or roasted asparagus spears
  • Thinly shaved colorful radishes like watermelon or Easter egg radishes
  • Avocado

Instructions

In a small mixing bowl, combine the lemon juice, vinegar, garlic, mustard, salt and pepper. Whisk to combine. Slowly whisk in the olive oil followed by the chives. Make a spring salad using soft, leafy lettuce leaves topped with roasted beets, snap peas, asparagus, radishes and avocado. Drizzle with the vinaigrette.

Ingredients

SERVINGS: Makes ¾ cup dressing
Dressing:
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp white wine vinegar
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1/8 tsp fine Kosher salt
  • Grind of fresh black pepper
  • ½ cup extra-virgin olive oil
  • 2 Tbsp chopped fresh chives
Salad:
  • Your favorite fresh greens
  • Roasted baby beets, peeled and quartered
  • Blanched snap peas
  • Blanched or roasted asparagus spears
  • Thinly shaved colorful radishes like watermelon or Easter egg radishes
  • Avocado