Elevated Spring Pea and Avocado Salad
1 cup blanched peas
1 ripe, diced avocado
3-4, thinly sliced radish
2 cups arugula
1/4 cup chopped, plus extra for garnish mint
1/4 cup crumbled, plus extra for garnish feta cheese
1, juiced lemon
3 tablespoons olive oil
1/2 teaspoon, plus more to taste salt
1/4 teaspoon, plus more to taste pepper
If using fresh peas, blanch them in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking process. If using frozen peas, thaw them according to the package instructions.
In a small bowl, whisk together lemon juice, olive oil, chopped mint, salt, and pepper to create the dressing. Adjust seasoning to taste.
In a large bowl, combine the blanched peas, diced avocado, sliced radish, arugula, and crumbled feta cheese. Pour the dressing over the salad and gently toss to combine.
Garnish the salad with additional mint leaves and a sprinkle of feta cheese. Serve fresh and enjoy!
For an extra burst of freshness, consider adding a handful of microgreens or pea shoots to the salad. You can also sprinkle some toasted pine nuts or pumpkin seeds for added crunch and nuttiness.
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259
22g
9g
15g
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