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Spring Pea Salad with Radishes, Cucumbers and Greens

It’s finally spring here in the Northeast! Days are longer and warmer, things are getting green, buds are forming everywhere, birds are singing… Our thoughts are turning more and more to the garden and our appetites are yearning for freshness. What is more seasonal than a crispy bright-green salad made with tender and delicious spring peas? Dressed with a fresh minty vinaigrette, it tastes like just like spring on a plate.


  • 2-3 cups of your favorite lettuces (we love Buttercrunch, Black-Seeded Simpson and Mesclun Mix)
  • A small mix of chopped sweet herbs like parsley, basil (green or purple as your preference) or dill 
  • 1 cup fresh shelled peas (give them a super-quick blanch in boiling water, then transfer immediately to an ice bath to keep the bright green and tender-crisp)
  • 2-3 baby cucumbers chopped into quarters or thinly sliced 
  • 4 radishes thinly sliced 
  • 1 avocado cubed
  • A small block of feta cubed (about ½ cup)
  • Salt & pepper to taste
  • Mint vinaigrette (recipe below)

Note: Appealing additions include lightly blanched asparagus spears or haricot vert baby green beans, shaved fennel, hard-boiled eggs, grilled chicken, even toasted pistachios. The beauty of this simple salad is that it stands as a delectable base for anything else you may want to toss in. 


  • Gently tear the lettuces and toss with the herbs 
  • Toss in the peas
  • Arrange salad on a large platter or bowl
  • Top with cucumbers, radishes, avocado and feta
  • Serve with Mint Vinaigrette on the side

Mint Vinaigrette


·   ½ cup EVO

·   ½ cup fresh lemon juice (about 2 lemons)

·   2 tbsp white-wine or champagne vinegar

·   ¼ cup coarsely chopped mint leaves

·   1-2 tbsp local honey or maple syrup (sweetness to taste)

·   1 tbsp Dijon mustard

·   Salt & pepper to taste

·   Add a couple of cloves of chopped garlic if you like a bit more zest!


·   Simply combine all the ingredients in food processor or blend and swirl til smooth! Taste and season·   This dressing will keep in the fridge in a covered jar for up to a week so feel free to double if you want to enjoy on more lunch and dinner salads!