Step 1: Prepare the Ingredients

Start by washing and drying your greens thoroughly. A salad spinner works best for this, but if you don’t have one, gently pat the greens dry with a clean kitchen towel. Slice the radishes and cucumber into thin rounds, and trim and halve the sugar snap peas. Tearing the mint leaves instead of chopping them helps release their aroma without bruising them.

Step 2: Toast the Almonds

Toasting the almonds enhances their nutty flavor and adds an extra layer of crunch. Simply heat a small dry skillet over medium heat, add the sliced almonds, and stir frequently for about 3 minutes until they turn golden brown. Be sure to keep an eye on them, as they can burn quickly.

Step 3: Make the Lemon-Herb Dressing

In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, and minced garlic. Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion. Stir in the chopped parsley, salt, and black pepper. If using a jar, simply add all the ingredients, secure the lid, and shake well.

Step 4: Assemble the Salad

In a large salad bowl, combine the spring greens, sugar snap peas, radishes, and cucumber. Drizzle about half of the dressing over the salad and toss gently to coat. Add the crumbled goat cheese, toasted almonds, and torn mint leaves on top.

Step 5: Serve and Enjoy

Serve immediately, with the remaining dressing on the side for those who want an extra drizzle. This salad pairs beautifully with grilled fish, roasted chicken, or even a slice of crusty bread for a light yet satisfying meal.