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Spring Pea Salad with Goat Cheese

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Sweet, snappy and popping with nutrients, spring peas are the stars of this salad with goat cheese recipe that embodies the best of spring produce. Pair with our delightful Lemon Basil Vinaigrette.

  • Total Time: 20 mins.
  • Yield: 4 1x

Ingredients

Units Scale

Spring Pea Salad:

  • 6 ounces spring mix and/or arugula
  • 8 radishes, thinly sliced
  • 23 Persian cucumbers or 1 English cucumber, thinly sliced
  • 1 cup sugar snap peas, divided
  • 1 cup snow peas, divided
  • 1/2 cup English peas
  • Fresh Herbs, such as dill, basil or mint
  • 1/3 cup crumbled goat cheese, for garnish (optional)
  • Spring onion (green parts only), chopped, for garnish (optional)

Lemon Basil Vinaigrette:

  • 1 cup fresh basil, loosely packed
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon raw, unfiltered organic honey

Instructions

Notes

  • Lemon Basil Vinaigrette can be mixed by hand with a whisk if a small food processor is not available.
  • The vinaigrette stores in an airtight container in the refrigerator for up to 5 days.
  • Recipe modifications for vegan and oil-free dietary guidelines are listed in the FAQs section of the recipe.
  • Author: Cortney Sparkman
  • Prep Time: 15 mins.
  • Cook Time: 5 mins.
  • Category: Salads
  • Method: By Hand
  • Cuisine: American