Spring Salad with Dill and Lemon Dressing
A crisp spring salad featuring mixed greens, cucumber, cherry tomatoes, and a bright dill and lemon dressing that keeps it refreshing for warm-weather meals.
Ingredients
Main ingredients
- 6 cups Mixed greens (spinach, arugula, romaine) Use spring mix for convenience, or baby greens for a tender texture.
- 1 medium Cucumber, sliced Seeded English cucumber stays crisp; Persian cucumber is sweeter and thinner.
- 1 cup Cherry tomatoes, halved Use a mix of red and yellow for color contrast; grape tomatoes work too.
- 1/4 small Red onion, thinly sliced Soak slices in cold water for ten minutes to mellow sharpness if desired.
- 2 tablespoons Fresh dill, chopped Use fresh dill fronds for best aroma; substitute 1 teaspoon dried dill if necessary.
- 2 tablespoons Lemon juice Freshly squeezed lemon juice provides the best brightness; bottled will work in a pinch.
- 3 tablespoons Olive oil Extra virgin olive oil adds peppery notes; use light olive oil for a milder dressing.
- 1/2 teaspoon Salt Adjust to preference; kosher salt measures differently than table salt.
- 1/4 teaspoon Pepper Freshly cracked black pepper highlights the lemon and dill.
Instructions
Prep the produce
- Wash and dry the mixed greens thoroughly so dressing will adhere without wilting leaves.
- Slice the cucumber into thin rounds or half-moons for even bites and texture uniformity.
- Halve the cherry tomatoes to release a burst of juice and make them salad-ready.
- Thinly slice the red onion so it mixes evenly and does not dominate each forkful.
Make the dressing
- Measure lemon juice and olive oil into a small bowl to prepare the dressing base.
- Chop the fresh dill finely so it disperses through the dressing and flavors every bite.
- Whisk together lemon juice, olive oil, chopped dill, salt, and pepper until emulsified.
- Taste the dressing and adjust salt or lemon to achieve a bright, balanced acidity.
Assemble and serve
- Combine mixed greens, cucumber, cherry tomatoes, and red onion in a large mixing bowl.
- Drizzle the dressing over the salad evenly, ensuring each area receives some coating.
- Toss the salad gently using salad tongs or clean hands to coat ingredients without bruising.
- Serve immediately on chilled plates as a refreshing side dish or light main meal.
Notes
Use a salad spinner to remove excess water from greens; dry leaves hold dressing better and stay crisp longer.