Spring Pea Radish Feta Salad (Printable Format)

Bright blend of peas, radishes, greens, and feta with zesty lemon vinaigrette for a fresh, light dish.

# What You 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

# How-To Steps:

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 Suggestions:

01 -
  • It comes together in under 20 minutes but tastes like something from a fancy restaurant
  • The contrast between sweet peas, peppery radishes, and creamy feta is absolutely addictive
  • You can prep most ingredients ahead and just dress it right before serving
02 -
  • Overdress the salad and it becomes soggy within minutes start with less dressing than you think you need
  • The feta should be added last so it doesnt break down into the dressing
  • This salad is best served immediately but the undressed components can be prepped hours ahead
03 -
  • Use a vegetable peeler to shave the radishes into thin ribbons for an elegant presentation
  • Massaging the arugula with a tiny bit of olive oil first makes it less bitter and more tender

Go Back