Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.50
from
10
votes
Spring Pea Salad
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
mins
Total Time
10
minutes
mins
Course:
Side Dish, Salad, Dinner, Lunch
Cuisine:
Mediterranean
Servings:
8
servings
Author:
Gaby Dalkin
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
Calories:
162
kcal
|
Carbohydrates:
9
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
8
mg
|
Sodium:
115
mg
|
Potassium:
366
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
409
IU
|
Vitamin C:
14
mg
|
Calcium:
65
mg
|
Iron:
1
mg