Recipe: Crunchy Spring Salad with Dill Dressing

published Mar 13, 2013
Crunchy Spring Salad with Dill Dressing
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(Image credit: Anjali Prasertong)

Here in Southern California, winter is on its way out and I have never felt more ready to give kale salads a rest. Right now I am craving all that is crunchy, fresh and pale green — like this salad, which mixes a dill-flecked dressing with sweet sugar snap peas, crisp celery, chopped romaine and pretty, pink-edged radish slices that remind me of spring’s first blossoms winking to life.

(Image credit: Apartment Therapy)

The crunchiness of this salad makes it a great candidate for lunch. Even after it is dressed, it stays crisp and fresh in the refrigerator for several hours, and you can easily transform it into a full meal by adding a little protein in the form of cooked chicken, smoked fish, hard-cooked egg or toasted nuts.

I recently served it as a make-ahead side dish at a brunch by chopping and assembling the salad ingredients the day before, and tossing them with the dressing just before serving. It was exactly the right thing to eat on a sunny afternoon that was just warm enough to crack a window and let all the good smells of spring inside.

(Image credit: Anjali Prasertong)

Crunchy Spring Salad with Dill Dressing

Serves 6

Nutritional Info


For the salad:

  • 8 ounces

    (about 2 cups) sugar snap peas, trimmed

  • 4

    small radishes, thinly sliced (I use a mandoline)

  • 3

    stalks celery, sliced crosswise into bite-size pieces

  • 1

    large romaine heart, chopped into bite-sized pieces

For the dressing:

  • 1 tablespoon

    white wine vinegar

  • 1/4 teaspoon


  • 2 tablespoons

    minced fresh dill

  • 1/2 tablespoon

    Dijon mustard

  • 1/2 tablespoon

    minced shallot

  • 1/4 cup

    extra-virgin olive oil


  1. Place all the salad ingredients in a large bowl and set aside.

  2. In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.

Recipe Notes

Salad will keep, dressed and refrigerated, for up to 6 hours. For longer storage, keep chopped and assembled salad ingredients covered in the refrigerator up to 1 day ahead and toss with dressing just before serving.


A Peek Ahead: 10 Colorful Early Spring Salads