Spring Pea Salad Radishes Feta (Printable Format)
Vibrant mix of peas, radishes, arugula, and feta tossed in a lemon-herb dressing for a refreshing meal.
# What You 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
# How-To Steps:
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.
05 - Sprinkle with crumbled feta, toss lightly, and serve immediately.
# Expert Suggestions:
01 -
- The blanching trick takes away any raw pea funk while preserving that signature snap
- Feta and mint together create the kind of flavor combination that makes people pause and ask whats in this
02 -
- Overcooked peas turn mealy and sad, so watch the pot like a hawk and taste one at the 1-minute mark
- The dressing can be made ahead, but do not dress the salad until 15 minutes before serving or the arugula will wilt
03 -
- Use a vegetable peeler to shave the radishes into ribbons instead of rounds for a more elegant presentation
- Let the dressed salad rest for 10 minutes before adding feta so the flavors have a chance to meld