Nourish
Spring Salad with Mint Vinaigrette + Feta
We’re celebrating Spring with this simple green salad. Tender peas, crisp radishes and luscious avocado mix it up to create a dish that’s both light and nourishing. We’re betting you’ll love it as much as we do—let us know how you like it in the comments below!
Spring Peas and Radishes with Mint Vinaigrette and Feta
Serves 4
Ingredients:
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon Juice
1/2 teaspoons dijon style mustard
1 teaspoons honey
1 garlic clove, minced
1/4 cup extra virgin olive oil
3 cups green peas, blanched (if fresh) or thawed if frozen
1 small bunch of radishes, sliced into thin rounds
1 small avocado, cut into 1/4 inch chunks
4 cups spring greens (a combination of arugula, spinach, kale, and turnip greens)
1/2 of a red onion, diced
1/2 cup crumbled feta cheese (optional)
Fine sea salt and fresh pepper to taste
Directions:
1. Prepare the vinaigrette by combining the lemon juice, garlic, mustard, honey, and mint in a food processor or immersion blender. Slowly drizzle in the olive oil while the motor is still running. Season with salt and pepper to taste.
2. If using fresh peas, blanch them in a pot of boiling water for about 60-90 seconds. Drain them and immediately plunge into a bowl of ice water. Drain and pat dry with a towel.
3. 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 dash of salt and pepper. Serve at room temperature.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
We’re celebrating Spring with this simple green salad. Tender peas, crisp radishes and luscious avocado mix it up to create a dish that’s both light and nourishing. We’re betting you’ll love it as much as we do—let us know how you like it in the comments below!
Spring Peas and Radishes with Mint Vinaigrette and Feta
Serves 4
Ingredients:
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon Juice
1/2 teaspoons dijon style mustard
1 teaspoons honey
1 garlic clove, minced
1/4 cup extra virgin olive oil
3 cups green peas, blanched (if fresh) or thawed if frozen
1 small bunch of radishes, sliced into thin rounds
1 small avocado, cut into 1/4 inch chunks
4 cups spring greens (a combination of arugula, spinach, kale, and turnip greens)
1/2 of a red onion, diced
1/2 cup crumbled feta cheese (optional)
Fine sea salt and fresh pepper to taste
Directions:
1. Prepare the vinaigrette by combining the lemon juice, garlic, mustard, honey, and mint in a food processor or immersion blender. Slowly drizzle in the olive oil while the motor is still running. Season with salt and pepper to taste.
2. If using fresh peas, blanch them in a pot of boiling water for about 60-90 seconds. Drain them and immediately plunge into a bowl of ice water. Drain and pat dry with a towel.
3. 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 dash of salt and pepper. Serve at room temperature.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
