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Spring Pea Salad
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4 from 1 vote

Spring Pea Salad

This Spring Pea Salad is full of fresh spring produce and topped off with a lemon tarragon vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Keyword: pea salad, spring salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

Salad

  • 5 ounces mixed spring greens
  • 6-8 radishes sliced thin
  • 1 cup sugar snap peas, sliced in half lengthwise
  • 2/3 cup frozen green peas, defrosted
  • 2 Persian cucumbers or half of an English cucumber, sliced
  • 4 ounces feta cheese, cubed

Lemon Tarragon Vinaigrette

  • 1 lemon
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 teaspoon chopped tarragon
  • 1 teaspoon honey
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Arrange the mixed greens onto a platter or serving bowl. Top with the sliced radishes, cucumbers, sugar snap peas, green peas, feta and edible flower (if using them).
  • Whisk together the vinaigrette ingredients and serve on the side.

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 129mg | Fiber: 4g | Sugar: 6g