This fresh, zesty salad is perfect for the Spring allergy season. The peas and radishes alone supply more than 100 percent of your daily requirements of Vitamin C, essential in reducing allergy symptoms. This is a barre3 home office favorite!
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
2 Tbs. fresh mint, chopped
2 Tbs. fresh lemon juice
1/2 tsp. Dijon-style mustard
1 tsp. honey
1 garlic clove, minced
1/4 cup extra-virgin olive oil
Salt and pepper to taste
3 cups green peas, blanched if fresh, thawed if frozen
4 cups spring greens (a combination of arugula, spinach, kale, and turnip greens)
1 small avocado, cut into ¼-inch chunks
1 small bunch of radishes, sliced into thin rounds
1/2 of a red onion, diced
1/2 cup feta cheese, crumbled (optional)