Spring Pea Salad Feta (Printable version)

A refreshing mix of peas, radishes, arugula, and feta with a lemon-honey dressing.

# What you need:

→ Vegetables

01 - 1 cup fresh or frozen peas
02 - 6-8 radishes, thinly sliced
03 - 2 cups baby arugula or mixed spring greens
04 - 2 tablespoons fresh mint leaves, roughly chopped

→ Dairy

05 - 1/2 cup feta cheese, crumbled

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon lemon juice (about 1/2 lemon)
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# How to make it:

01 - Bring a small pot of salted water to a boil. Add the peas and cook for 1–2 minutes until just tender and bright green. Drain and rinse immediately under cold water to stop the cooking process.
02 - In a large bowl, combine the cooked peas, sliced radishes, arugula or spring greens, and chopped mint.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified and well combined.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle the crumbled feta over the salad and toss lightly just before serving. Serve immediately as a refreshing starter or side dish.

# Expert tips:

01 -
  • The sweet pop of peas against the sharp bite of radishes creates a spring flavor profile that feels alive on your tongue
  • This salad comes together faster than deciding what to order for takeout, yet looks like something from a restaurant kitchen
  • Feta ties everything together with its creamy tanginess while the mint makes each bite feel incredibly fresh
02 -
  • Overcooking the peas turns them into mushy disappointment, watch them like a hawk and pull them the moment they are bright green
  • The dressing tastes better if you let it sit for 10 minutes to let the flavors marry before tossing it with the vegetables
  • This salad does not keep well once dressed, but the undressed components can sit in the fridge for a day without losing their crunch
03 -
  • Use a vegetable peeler to shave the radishes paper thin instead of slicing them for a more delicate texture
  • If your peas are frozen, do not bother thawing them first, just toss them directly into the boiling water

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