Spring Peas and Radishes + Mint Vinaigrette

MEAL TYPE: Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 4 SERVINGS

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.

INGREDIENTS

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)

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INSTRUCTIONS

Prepare the vinaigrette by combining the mint, lemon juice, mustard, honey, and garlic in a food processor (this can be done with an immersion blender as well). Slowly drizzle in the olive oil while the motor is still running. Season with salt and pepper to taste.
If using fresh peas, blanch them in a pot of boiling water for about 60 to 90 seconds. Drain and immediately plunge into a bowl of ice water. Drain and pat dry with a towel.
In a large bowl, combine the spring greens with avocado, radishes, onion, and peas. Drizzle with dressing. Divide among 4 plates and sprinkle with feta cheese (if using) and a sprinkle of salt and pepper. Serve at room temperature.

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