Slice your radishes thin using a mandoline or sharp knife — about 1/8 inch thick. Don't panic if a few pieces are thicker, they'll still taste great. I always run mine under cold water for a minute to keep them extra crisp and fresh.

Slice the spring onions on a slight angle, using both the white and light green parts. This gives you longer pieces that look prettier on the plate and add visual interest to your garden salad. Separate the white and green parts into two piles for now.

Rough chop the parsley and mint leaves, keeping them separate because you'll add the parsley first. Don't waste time mincing these super fine — those chunky herb pieces are what make this feel homemade and taste authentic.

Dice your cucumber into bite-sized pieces and cut the cherry tomatoes in half. Peel your orange and separate it into segments, removing any extra white pith. You want everything roughly the same size so each bite tastes balanced and complete.

In a small bowl, whisk together olive oil, lemon juice, honey, sea salt, and black pepper. Taste and adjust — if it feels too tart, add another 1/2 teaspoon honey. This dressing is the whole reason your spring radish salad recipe tastes so incredible, so don't skip tasting it.

Add all your chopped veggies and herbs to a large serving bowl, but hold back the almonds and mint. Toss everything gently with that dressing you just made, letting all those flavors get introduced to each other. Some people wait 10 minutes before eating, but I never do because I can't wait that long.

Top with toasted almonds and scattered fresh mint leaves right before serving. This keeps your almonds crunchy and the mint bright instead of getting sad and dark. I learned this the hard way after making it ahead and watching my beautiful salad get all soggy and defeated.