Spring Pea Salad
This vegetarian Spring Pea Salad is an easy and elegant side dish for spring and summer. Fresh spring vegetables are combined with arugula and tossed in a zesty lemon vinaigrette, giving it layers of bright, complex flavors you’ll love.
Servings: 6
Ingredients
For the dressing:
- juice and zest of 1 lemon
- 1/4 cup olive oil
- 2 tbsp champagne vinegar or sub 1 tbsp lemon juice
- 1 garlic clove minced
- 1/4 tsp salt plus more to taste
- pinch of black pepper
For the salad:
- 2.5 oz. arugula or mixed greens
- 1 cup snap peas
- 1 bunch asparagus spears halved and ends trimmed
- 1 1/2 cups peas fresh or frozen
- 2 mini cucumbers sliced
- 5 radishes thinly sliced
- 1/3 cup goat cheese
Instructions
- Start by making the dressing: whisk all dressing ingredients together in a bowl or glass measuring cup and set aside.
- Bring a large pot of water to a boil, then add the snap peas and boil for 1 minute. Add the asparagus and boil for 1 minute, then add the peas and boil for 1-2 minutes until everything is bright green.
- Pour through a colander and run cold water over the vegetables so they stop cooking. Allow them to sit in the colander for at least 5 minutes to allow some of the water to fall off.
- Add the arugula either to a serving platter or divide into bowls, then add the pea/asparagus mixture overtop, along with the cucumbers, radishes and goat cheese. Drizzle the dressing over the salad and enjoy!
Notes
*Calories are per serving and are an estimation.
*Make sure to use high-quality olive oil! Otherwise, the taste may be off.
*I love using champagne vinegar for homemade salad dressings or vinaigrettes, but lemon juice is a good alternative.
Nutrition
Serving: 1g | Calories: 167kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 153mg | Potassium: 321mg | Fiber: 4g | Sugar: 5g | Vitamin A: 958IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 2mg
