Spring Pea Salad with Goat Cheese
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.
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Ingredients
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
- ½ cup English peas
- Fresh Herbs such as dill, basil or mint
- ⅓ 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
- ½ cup fresh lemon juice
- ½ 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.
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