Gluten Free Spring Greens Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(6)

This bright, fresh salad is exactly what spring produce was made for — crisp snap peas, cool cucumber half-moons, peppery radishes, and a generous handful of mixed greens all coming together in one beautiful bowl. The homemade lemon-Dijon vinaigrette ties everything together with a tangy, slightly sweet punch that puts any bottled dressing to shame. Toasted sunflower seeds add a satisfying crunch, while crumbled feta brings just enough creamy saltiness to make every bite feel complete. If you have fresh mint on hand, tearing a few leaves over the top is a small move that makes a surprisingly big difference. Every single ingredient here is naturally free of gluten, so there's no label-checking or ingredient-swapping required — just straightforward, wholesome cooking. The whole thing comes together in minutes and serves four, making it an easy weeknight side or a light lunch that actually feels like a treat.

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Ingredients

4 servings

For the vinaigrette

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp honey
¼ tsp salt
¼ tsp black pepper

For the salad

5 oz mixed spring greens
1 cup sugar snap peas, strings removed and halved on the diagonal
1 english cucumber, thinly sliced into half-moons
6 radishes, thinly sliced
2 green onions (green tops only), thinly sliced
3 tbsp sunflower seeds, toasted
2 oz crumbled feta cheese
¼ cup fresh mint leaves, torn (optional)

Instructions

1
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
2
In a dry skillet over medium heat, toast the sunflower seeds, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.

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