2KEasy Spring Salad with Lemon Vinaigrette is such a great addition to any dish. Butter lettuce is topped with radishes, cucumbers, red onion, sugar snap peas, whole wheat croutons and tossed in a lemon dressing. The salad comes together in minutes and it makes a great side salad to make for Easter!
Easy Spring Salad with Lemon Vinaigrette is such a great addition to any dish. Butter lettuce is topped with radishes, cucumbers, red onion, sugar snap peas, whole wheat croutons and tossed in a lemon dressing. The salad comes together in minutes and it makes a great side salad to make for Easter! 
This butter leaf lettuce salad is the perfect salad to make to celebrate Spring! It also a great dIsh for an Easter table or any brunch gathering! Lettuce is topped with the freshest vegetables and tossed in a bright and flavorful lemon dijon dressing.
WHAT IS BUTTER LETTUCE?
Butter lettuce, also called Bibb or Boston lettuce, is soft and tender with a mild, sweet almost buttery-like flavor. It’s one of my favorite types of lettuce! The leaves make the perfect wraps for tacos and burgers!
SPRING SALAD INGREDIENTS
Butter lettuce
Boiled eggs
Vegetables: spring radishes, cucumbers, red onion, sugar snap peas, fresh dill
Homemade croutons
Lemon Dressing
EASY AND QUICK STOVETOP CROUTONS
INGREDIENTS
Slices of bread. – Whatever bread you have on hand! I used my favorite Ezekiel whole grain but you can use regular white bread, sourdough or baguette. For best results use a bread that’s not super fresh.
Extra virgin olive oil
Italian seasonings
To make the croutons heat oil with italian seasonings in a medium pan. Add cubed bread, sprinkle with salt, toss to coat with the oil and arrange in a single layer. Toast the bread for about 2-3 minutes per side until the bread cubes are golden-brown.
LEMON OLIVE OIL DRESSING INGREDIENTS
Extra virgin olive oil
Lemon juice
Honey
Dijon mustard
Fresh dill
Salt and black pepper
To make the dressing, simply place all the ingredients in a mason jar and shake until combined!
I hope you love this spring salad with lemon dressing as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
Also, check out this blackened mahi mahi salad with avocado cilantro dressing!
PrintSpring Salad with Lemon Vinaigrette
- Total Time: 25 minutes
- Yield: 4 (side salad) 1x
Description
Spring Salad with Lemon Vinaigrette is such a great addition to any dish. Butter lettuce is topped with radishes, cucumbers, red onion, sugar snap peas, whole wheat croutons and tossed in a lemon dressing. The salad comes together in minutes and it makes a great side salad to make for Easter!
Ingredients
Scale
SALAD
1 head butter lettuce, torn
4 eggs, soft boiled
4 radishes, sliced
2 Persian cucumbers, sliced
1/2 medium red onion, sliced
1/2 cup sugar snap peas
fresh dill
CROUTONS
2 slices whole wheat bread, cubed
2 tbsp extra virgin olive oil
1 tsp italian seasonings (optional)
DRESSING
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp dijon mustard
2 tbsp fresh dill, finely chopped
salt and black pepper
Instructions
- Eggs: Fill a medium pot with water and place on the stovetop to boil. Once boiling, carefully add the eggs and cook for exactly 7 minutes for soft boiled eggs or 9-12 minutes for hard boiled. Meanwhile, fill a bowl with cold water and add ice cubes. Once the time is up, transfer the eggs to the ice bath and let them cool. Then peel and cut each egg in 4 pieces.
- Croutons: Heat oil with italian seasonings in a medium pan. Add cubed bread, sprinkle with salt, toss to coat with the oil and arrange in a single layer. Toast the bread for about 2-3 minutes per side until the bread cubes are golden-brown.
- Dressing: In a mason jar, combine oil, lemon juice, honey, mustard, dill, salt and pepper. Shake until well combined. Set aside.
- Assembling the salad: Add butter lettuce to a serving bowl or platter. Top with eggs, radishes, cucumbers, onion, sugar snap peas and some fresh dill. Add croutons and drizzle with the lemon vinaigrette. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes