Three Peas Spring Salad

This salad has spring all over it.

Marguerite Henderson shares a green filled salad you will want to make.

Three Peas Spring Salad
2 cups fresh snow peas, cut thinly on diagonal
2 cups frozen or fresh green peas
1 cup micro baby pea shoots
1 cup arugula leaves
¼ cup finely chopped red onion
4 radishes, thinly sliced

Blanch the snow peas and green peas in lightly salted water for 2 minutes. Drain. Shock in iced water to stop cooking process. Place in a bowl with the baby pea shoots, arugula leaves, red onion and radishes. (Can be done hours ahead, then refrigerate until ready to serve.)
2 tablespoons cider vinegar
Zest and juice of 1 lemon
1 teaspoon kosher salt
2 tablespoon yogurt
¼ cup olive oil
Garnish: finely chopped mint leaves

For dressing, whisk the vinegar, lemon zest and juice, salt, yogurt and oil in a bowl until emulsified, about 1 minute. (Can be made hours ahead, then refrigerate until ready to serve.)

Pour dressing over salad. Toss gently. Serve the salad UNDER a portion of grilled fish or on the side of grilled chicken garnished with mint leaves. Perfect spring side dish.

Serves 4-6.

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