Spring Pea Salad

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Spring is in full bloom here in LA and I'm ready. Majorly loaded salads are coming your way in the coming weeks, featuring farmers market produce and this Spring Pea Salad is up first!

Spring Pea Salad from www.whatsgabycooking.com (@whatsgabycookin)

Salads are my everything. You've probably noticed that by now considering we've done this and this and this and this and this. They make me happy and I especially LOVE them when they are loaded with all kinds of fresh goodness. The key to a really great salad is variety - a little bit of farmers market lettuce, some salty cheese, a few crunchy veggies and ALWAYS AVOCADO!

Spring Pea Salad from www.whatsgabycooking.com (@whatsgabycookin)

And all that is exactly what you've getting in this Spring Pea Salad situation! I've been making it on the regular and keeping the dressing on the side so I can just scoop out a few spoonfuls, dress it with my infamous basil vinaigrette, and be on my merry way! Trust me - you'll be obsessed! And feel free to get jazzy with it! If there's another kind of produce that's killing it right now in your state, just toss it in! Or add some salmon on top... perhaps some grilled chicken or shrimp, perfectly charred steak... whatever you prefer!

Spring Pea Salad

Author: Gaby Dalkin
4.5 from 10 votes
Majorly loaded salads featuring farmers market produce are a staple for me during spring. This salad is loaded with cucumbers, avocados, radishes, spring peas, and feta.
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish, Salad, Dinner, Lunch
Cuisine Mediterranean
Servings 8 servings

Ingredients
  

  • 3-4 cups various farmers market lettuce
  • 3-4 Persian Cucumbers thinly sliced
  • 2 Avocados cut into wedges or cubes
  • 2-3 radishes thinly sliced
  • 1 cup fresh peas blanched
  • 1 block feta cut into cubes (about ½ cup total)
  • Kosher salt and pepper
  • 1 recipe Basil Vinaigrette

Instructions
 

  • Add everything for the vinaigrette to a blender and blend for 3 minutes until completely smooth.
  • Arrange the lettuce on a large platter or bowl.
  • Scatter the cucumbers, avocados, peas, feta and radishes on top and season with salt and pepper.
  • Serve alongside the Basil Vinaigrette

Notes

Feel free to swap out dressing, such as basil or cilantro vinaigrette!

Nutrition Information

Calories: 162kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 366mg | Fiber: 5g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

19 Comments

  1. Beautiful! Making tomorrow! I could only find frozen peas. Help! Do I just let them thaw? Will they get mushy?

  2. This was amazing-so versatile! I added roasted carrots and asparagus, boiled baby potatoes, and chickpeas. The radishes and pansies made it stunningly beautiful! I wasn't a huge fan of the vinaigrette - a little heavy on the shallot and red wine vinegar. I really like the idea of a pesto/basil or other herb dressing though.

  3. Yes to spring salads! I love making what I call a "Farmer's Market" salad filled with all my favorite toppings, including peas. This looks like perfection!

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