Ingredients
Units
Scale
Spring Pea Salad:
- 6 ounces spring mix and/or arugula
- 8 radishes, thinly sliced
- 2–3 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
- Wash and prepare the vegetables. Divide the salad ingredients among four bowls (two bowls for a meal-sized salad). Garnish with crumbled goat cheese and spring onion (green parts only) – both of which are optional garnishes.
- Add the fresh basil leaves, fresh lemon juice, champagne vinegar, garlic and raw, unfiltered organic honey to a small food processor and process until the ingredients are emulsified. Add the extra-virgin olive oil to the processor and blend for another 15-30 seconds until combined. Drizzle the Lemon Basil Vinaigrette over the salad.
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.
- Prep Time: 15 mins.
- Cook Time: 5 mins.
- Category: Salads
- Method: By Hand
- Cuisine: American