Spring Pea Salad Feta (Printable)
A refreshing blend of spring peas, radishes, cucumber, herbs, and feta in a zesty lemon dressing.
# What You'll Need:
→ Vegetables
01 - 1 ½ cups fresh or thawed frozen peas
02 - 6-8 radishes, thinly sliced
03 - 1 small English cucumber, diced
04 - 2 cups mixed baby greens (such as arugula or spinach)
→ Cheese
05 - ½ cup crumbled feta cheese
→ Herbs
06 - ¼ cup fresh mint leaves, chopped
07 - 2 tablespoons fresh dill, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon honey
11 - 1 teaspoon Dijon mustard
12 - ¼ teaspoon sea salt
13 - ⅛ teaspoon black pepper
# Directions:
01 - In a large salad bowl, combine the peas, radishes, cucumber, and baby greens.
02 - In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
03 - Drizzle the dressing over the salad and toss gently to combine.
04 - Add the feta cheese, mint, and dill. Toss lightly once more, taking care not to break up the feta too much.
05 - Serve immediately, garnished with extra herbs or feta if desired.
# Expert Advice:
01 -
- The crisp sweetness of fresh peas against sharp radishes is pure spring magic
- It comes together in under 15 minutes but looks like you spent much longer
- The creamy feta and zesty lemon dressing make every bite perfectly balanced
02 -
- This salad needs to be served right after dressing, otherwise the radishes will lose their crunch and everything becomes soggy within an hour.
- The secret to the dressing emulsifying properly is whisking the mustard into the lemon and honey before slowly adding the olive oil.
- Room temperature ingredients make a huge difference in how the flavors come together.
03 -
- Use a mandoline for paper thin radishes that almost melt in your mouth
- Let the dressing sit for 10 minutes before adding it to give the flavors time to meld
- Reserve a few perfect radish slices and mint leaves for a beautiful garnish on top