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A bowl of greens topped with pink watermelon radish slices and fennel, surrounded by a bowl of pistachios and a jar of yellow vinaigrette
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Spring Salad with Lemon Shallot Vinaigrette

This beautiful Spring Salad with Lemon Shallot Vinaigrette is the perfect addition to your Spring table! Tender butter and green leaf lettuces are topped with paper thin whisps of fennel, cucumber, and watermelon radish, tossed with a lemon shallot vinaigrette, and sprinkled with shelled pistachios. Light, simple, and delicious!
Prep Time10 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Keyword: Fennel, Pistachio, Salad, Spring, Watermelon Radish
Servings: 4 servings

Ingredients

  • 1 bunch green leaf lettuce
  • 1 cup cocktail cucumbers, thinly sliced on a mandolin
  • 1/2 cup fennel, thinly sliced on a mandolin
  • 1 watermelon radish, thinly sliced on a mandolin
  • 1/4-1/3 cup shelled pistachios,

For the Lemon Shallot Vinaigrette

  • 1/8 cup apple cider vinegar
  • 1 lemon juiced
  • 1/2 cup olive oil
  • 1 Tbsp dijon mustard
  • 1 tsp shallot
  • 1/2 tsp minced garlic
  • Few dashes Aminos or soy sauce
  • Pinch salt

Instructions

  • Using a mandolin (or knife) very thinly slice the cucumbers, fennel, and radish. Add all sliced veg to a bowl of ice water. This makes them extra crunchy.
  • Meanwhile, remove leaves of lettuce from head. Allow to soak for 2 minutes in bowl of salad spinner, letting any dirt settle to bottom. Strain and spin until water is removed. You may need to blot the leaves - be sure they're as dry as possible.
  • Tear lettuce in to one inch pieces, gather in large bowl.
  • Strain thinly sliced veg, removing any ice that remains. Arrange veg over lettuce, tossing to combine.

For the Lemon Shallot Vinaigrette

  • Add all ingredients to a small mason jar. Shake thoroughly to combine. Taste and adjust seasoning or oil as desired.
  • Drizzle vinaigrette over greens, top with pistachios.