Spring Pea and Avocado Salad
1 cup peas
1 ripe, diced avocado
3 small, thinly sliced radish
2 cups arugula
2 tablespoons, chopped mint
1/4 cup, crumbled feta cheese
1, juiced lemon
2 tablespoons olive oil
to taste salt
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 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 a protein boost, add grilled chicken or chickpeas to make this salad a complete meal. You can also customize this salad by adding other seasonal vegetables like cherry tomatoes or cucumbers for extra freshness and crunch.
*If you need a more detailed description for any of the preparation steps, simply click on its name. This feature is available only for registered users.
386
35g
12g
22g
If you want, you can edit this recipe or create a new variant.