Spring Pea Salad Feta (Printable)
Vibrant salad with tender peas, sliced radishes, arugula, fresh mint, and creamy feta in a lemon-honey dressing.
# What You Need:
→ Vegetables
01 - 1 cup fresh or frozen peas
02 - 6-8 radishes, thinly sliced
03 - 2 cups baby arugula or mixed spring greens
04 - 2 tablespoons fresh mint leaves, roughly chopped
→ Dairy
05 - 1/2 cup feta cheese, crumbled
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon lemon juice (about 1/2 lemon)
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a small pot of salted water to a boil. Add the peas and cook for 1-2 minutes until just tender and bright green. Drain and rinse immediately under cold water to stop the cooking process.
02 - In a large bowl, combine the cooked peas, sliced radishes, arugula or spring greens, and chopped mint.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to coat evenly.
05 - Sprinkle the crumbled feta over the salad and toss lightly just before serving. Serve immediately as a refreshing starter or side.
# Expert Tips:
01 -
- Its the kind of salad that makes people pause and ask whats in it because the flavors are so bright and unexpected
- The whole thing comes together in under 25 minutes but looks like something from a restaurant patio
02 -
- The dressing can be made up to three days ahead. Keep it in the fridge and bring it to room temperature before using. The oil will solidify when cold but melts back down quickly
- Dont dress this salad more than 15 minutes before serving. The acid will start to break down the delicate greens and theyll go limp
03 -
- Use a vegetable peeler to shave extra thin ribbons of radish for the top. It looks restaurant beautiful and adds texture
- Let the dressed salad sit for 5 minutes before adding feta. The flavors meld better without the dairy competing