Spring Green Salad with Radishes

Spring has sprung and we’ve started to lighten – and brighten – things up in the kitchen. We’re swapping winter’s hearty soups and stews for fresh salads. This spring green salad with lemon vinaigrette is the perfect dish to help you dive into your new seasonal menu.

Spring Green Salad

This simple salad is packed with some of our favorite springtime ingredients – asparagus, radish, and spring peas.

Start with your favorite greens, then add blanched asparagus (blanching them will make the spears easier to eat and brighten their color), blanched peas, beautiful red radishes, and some lemon slices for color.

Radishes for Spring Green Salad

The Hamilton Beach® Professional 14-Cup Dicing Food Processor was used to expertly slice the radishes. This food processor comes equipped with an adjustable slicing blade. With 14 thickness settings, the food processor makes it easy to achieve everything from paper thin  radish to thick pepperoni slices in a matter of seconds.

Spring Green Salad

We drizzled this fresh salad with our blender-made lemon vinaigrette. The Hamilton Beach® single-serve blender is great for making quick dressings and marinades. Bottled dressings can be expensive and making your own lets you save a little money and control the ingredients (especially the salt and sugar).  Use yours to blend fresh lemon juice, olive oil, shallot, honey, salt & pepper.

Spring Green Salad Dressing

The citrus dressing is the perfect accompaniment to this spring salad. Serve this spring green salad by itself for a light lunch or serve it alongside grilled chicken or fish for a seasonal supper.

Spring Green Salad

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Spring Green Salad with Radishes
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Spring Green Salad with Radishes


  • ½ pound asparagus spears, trimmed
  • 2 cups fresh or frozen peas
  • 8 cups spring mix salad greens
  • 8 large radishes, thinly sliced
  • 8 thin lemon slices
    Lemon Vinaigrette
  • Ingredients
  • 1/2 cup olive oil
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons chopped shallot
  • 4 teaspoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper


  1. In a medium saucepan over high, heat 4 cups of water to a boil. Quickly blanch asparagus spears and fresh peas, 30 seconds to 1 minute. Immediately, place in ice water to chill. Drain and set aside. If using frozen peas, defrost in microwave.
  2. Divide greens between 8 salad plates. Arrange asparagus spears, peas and sliced radishes on top of greens. Add one slice lemon to each plate.
  3. Drizzle with Lemon Vinaigrette.
    Lemon Vinaigrette
  1. In a single-serve blender, combine olive oil, lemon juice, shallot, honey, salt and black pepper. Blend until smooth.

spring salad with radishes peas and asparagus

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