Spring Pea Salad Radishes Feta (Printable)
Bright spring peas and radishes blend with creamy feta and a lemon-herb dressing for a fresh dish.
# What You'll Need:
→ Vegetables
01 - 1 ½ cups fresh or frozen spring peas
02 - 1 cup thinly sliced radishes (about 6–8 radishes)
03 - 2 cups baby arugula or mixed spring greens
04 - 2 tablespoons chopped fresh mint leaves
05 - 2 tablespoons chopped fresh parsley
→ Cheese
06 - ½ cup crumbled feta cheese
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon freshly squeezed 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 - If using fresh peas, bring a medium pot of salted water to a boil. Add peas and cook for 2–3 minutes until tender and bright green. Drain and immediately transfer to an ice bath to cool. Drain well. Skip this step if using thawed frozen peas.
02 - In a large salad bowl, combine peas, sliced radishes, arugula or greens, mint, and parsley.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Sprinkle crumbled feta on top and serve immediately.
# Expert Advice:
01 -
- The dressing comes together in thirty seconds flat but tastes like something from a restaurant that takes reservations
- It keeps beautifully for days, making it your new best friend for meal prep Mondays
02 -
- The dressing can be made up to three days ahead and kept in a sealed jar at room temperature
- This salad actually tastes better after sitting for about ten minutes, so do not stress about serving it instantly
03 -
- Use a vegetable peeler to shave the radishes into ribbons if you want a more elegant presentation
- Let the dressed salad sit for ten minutes before serving to let flavors mingle properly