Spring Pea Salad Feta (Printable)
A fresh mix of peas, radishes, feta, and lemon-herb dressing ideal for light lunches or sides.
# What You'll Need:
→ Vegetables
01 - 1 ½ cups fresh or frozen peas
02 - 6–8 radishes, thinly sliced
03 - 2 cups baby arugula or mixed spring greens
→ Cheese
04 - ½ cup feta cheese, crumbled
→ Herbs & Aromatics
05 - 2 tablespoons fresh mint, chopped
06 - 2 tablespoons fresh dill, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon honey
11 - ½ teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a small pot of salted water to a boil. Add peas and blanch for 1–2 minutes until bright green and just tender. Drain and rinse under cold water to cool.
02 - In a large salad bowl, combine blanched peas, sliced radishes, arugula (or spring greens), mint, and dill.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine. Sprinkle with crumbled feta, toss lightly, and serve immediately.
# Expert Advice:
01 -
- The raw radishes add this incredible peppery crunch that keeps every bite interesting
- It comes together in under 20 minutes but looks like something from a fancy restaurant
02 -
- Overdressed salad gets sad fast. Start with half the dressing and add more if needed.
- This doesn't sit well overnight. The radishes get soggy and the herbs wilt. Make it right before serving.
03 -
- Use a vegetable peeler to shave extra thin ribbons of radish for a restaurant style presentation
- Let the dressed salad sit for exactly 5 minutes before serving to let flavors meld