Chef Paddy’s Simple Spring Salad

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Light, crisp, and dressed in a bright lemon-herb vinaigrette—this Simple Spring Salad brings freshness and balance to every bite on your Easter plate.

Ingredients

For the Salad:

• 5 oz spring greens mix (arugula, spinach, butter lettuce)
• 2–3 radishes, thinly sliced
• 1 carrot, peeled and shaved into ribbons
• 2 tbsp chopped fresh parsley or dill
• Optional: ¼ cup crumbled feta or goat cheese
• Optional: 2 tbsp toasted sunflower seeds or slivered almonds

For the Lemon-Herb Vinaigrette:

• ¼ cup olive oil
• 1½ tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey (or monkfruit for low-sugar option)
• Salt and pepper, to taste

Instructions

1. In a small bowl or jar, whisk or shake together all vinaigrette ingredients until well combined.
2. In a large salad bowl, combine spring greens, radishes, carrots, and herbs.
3. Toss salad gently with the vinaigrette just before serving.
4. Add optional feta and toasted seeds for extra flavor and texture, if desired.

Chef Paddy’s Tips

• Use a vegetable peeler: Shave carrots into ribbons—they look great and blend easily with the greens.
• Double the vinaigrette: It also works beautifully over roasted veggies. Keep extra on hand for the week.
• Bulk it up: Add grilled chicken, salmon, or ham leftovers for a heartier plate.
• Fresh but not boring: This salad holds its own next to bold mains without getting lost on the table.

Let’s cook with heart and hustle.