Spring Pea Salad Radishes Feta (Printable Version)
Vibrant salad featuring sweet peas, radishes, arugula, mint, and creamy feta with a tangy 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 tbsp fresh mint leaves, roughly chopped
→ Dairy
05 - 1/2 cup feta cheese, crumbled
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp lemon juice (about 1/2 lemon)
08 - 1 tsp honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# How To Make:
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 fully emulsified.
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 Advice:
01 -
- The honey in the dressing mellows the radishes just enough so they bite back without being aggressive
- Everything stays crisp and bright, no wilting greens or sad vegetables
- It comes together in under 25 minutes but tastes like you planned it for days
02 -
- Overcooked peas turn into mush and no amount of dressing can fix that sad texture
- The salad needs to sit for at least five minutes after dressing so the flavors settle into each other
- Dry your greens completely or the dressing slides right off instead of coating them
03 -
- Use a vegetable peeler to shave extra thin ribbons of radish for the prettiest presentation
- Let the salad sit for ten minutes before serving. The dressing softens the radishes slightly and they become sweet and mild