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Spring pea salad

Spring pea salad

By Ava Coronel
15’ Prep time
0’ Cook time
15’ Total time
262 Calories
6 Serving
Ava Coronel 0 Followers

Step by Step

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Step 1

Blanch the snow peas and green peas in boiling water for 1-2 minutes, until they turn bright green. Drain and rinse with ice cold water.
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Step 2

Add peas to a large bowl. Add baby pea shoots, arugula, spinach, onion and radishes and refrigerate until ready to serve.
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Step 3

For the dressing, add all ingredients to a blender and blend until smooth. Can be made days in advance.
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Step 4

Pour dressing over salad and toss gently to combine. We love this as a side salad, or as a main dish topped with salmon or steak! Delicious!

Ingredient

  • Apple cider vinegar
    Apple cider vinegar
    0.25 cup
  • Kosher salt
    Kosher salt
    2 teaspoons
  • Dijon mustard
    Dijon mustard
    1 teaspoon
  • Olive oil
    Olive oil
    0.5 cup
  • Plain greek yogurt
    Plain greek yogurt
    0.25 cup
  • Fresh spinach leaves
    Fresh spinach leaves
    2.5 cups
  • Radishes
    Radishes
    4
  • Lemons
    Lemons
    2
  • Granulated sugar
    Granulated sugar
    2 teaspoons
  • Sweet onion
    Sweet onion
    0.25 cup
  • Fresh snow peas
    Fresh snow peas
    2 cups
  • Peas
    Peas
    2 cups
  • Arugula leaves
    Arugula leaves
    2.5 cups
  • Micro baby pea shoots
    Micro baby pea shoots
    1 cup

Nutrition Facts

View nutrition facts
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