Spring Pea Radishes Feta (Printable)

Bright spring peas, radishes, feta, and herbs tossed in a lemony dressing for a fresh, light lunch option.

# What You’ll Need:

→ Vegetables

01 - 1 ½ cups fresh or thawed frozen peas
02 - 6-8 radishes, thinly sliced
03 - 1 small English cucumber, diced
04 - 2 cups mixed baby greens (arugula or spinach)

→ Cheese

05 - ½ cup crumbled feta cheese

→ Herbs

06 - ¼ cup fresh mint leaves, chopped
07 - 2 tablespoons fresh dill, chopped

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon honey
11 - 1 teaspoon Dijon mustard
12 - ¼ teaspoon sea salt
13 - ⅛ teaspoon black pepper

# How To Make It:

01 - Place the peas, sliced radishes, diced cucumber, and mixed baby greens in a large salad bowl.
02 - Whisk together the olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper in a small mixing bowl until fully emulsified.
03 - Drizzle the dressing evenly over the salad and toss gently to coat all ingredients.
04 - Sprinkle the crumbled feta, chopped mint, and dill over the salad. Toss lightly once more, being careful not to break up the feta.
05 - Serve immediately, garnished with additional herbs or feta if desired.

# Expert Tips:

01 -
  • The crisp bite of radishes against creamy feta creates this perfect textural contrast that keeps every forkful interesting
  • It comes together in literally fifteen minutes but looks like something from a restaurant patio
  • The dressing strikes that magical balance between bright lemon and just enough honey to make the vegetables sing
02 -
  • Wait to add the feta until after you've dressed the greens or you'll end up with little white dots throughout instead of those satisfying chunks
  • The dressing might seem too thick when you first whisk it but it needs that body to cling to all those crisp vegetables
  • If you're making this ahead keep the dressing separate and toss everything right before serving or you'll end up with sad soggy greens
03 -
  • Let your vegetables come to room temperature for about twenty minutes before dressing them as cold vegetables can make the dressing seize up slightly
  • Use your hands to toss the salad gently rather than tongs which can bruise the delicate greens and crush the feta

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