Spring Pea Salad Feta (Printable Format)

Vibrant mix of peas, radishes, cucumber, feta, and herbs tossed in zesty lemon dressing.

# What You 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

# How-To Steps:

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 Suggestions:

01 -
  • It comes together in literally fifteen minutes but looks like something from a restaurant
  • The flavors get better as they sit, making it perfect for meal prep or potlucks
02 -
  • The dressing can make the greens soggy if you add too much, so start with half and taste
  • Room temperature feta crumbles more beautifully than cold feta straight from the fridge
03 -
  • Use a vegetable peeler on the radishes for paper thin slices that almost melt in your mouth
  • Let the salad sit for five minutes after tossing so the flavors can make friends

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