Fresh Spring Pea and Radish Salad with Herbed Feta
A refreshing and vibrant salad combining the crunch of radishes, sweet peas, and tangy herbed feta, perfect for light lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 1 cup (150 g) fresh spring peas, shelled and blanched
- 8 to 10 radishes, thinly sliced
- ½ cup (75 g) herbed feta cheese, crumbled
- 2 tablespoons (8 g) fresh dill, chopped
- 1 tablespoon (3 g) fresh mint, chopped
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: toasted pine nuts or slivered almonds for crunch
- Optional: thinly sliced scallions
Instructions
- Bring about 4 cups (1 liter) of water to a boil in a medium pot. Add 1 cup (150 g) of fresh shelled peas and cook for 1 to 2 minutes until bright green and tender-crisp. Immediately drain and transfer to a bowl of ice water to stop cooking and preserve color. Drain again and set aside.
- Slice 8 to 10 radishes into thin rounds using a sharp knife or mandoline.
- In a small bowl, whisk together 3 tablespoons (45 ml) extra virgin olive oil, 1 tablespoon (15 ml) fresh lemon juice, a pinch of sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning.
- In a large bowl, combine the blanched peas, sliced radishes, and ½ cup (75 g) crumbled herbed feta cheese. Toss gently to mix.
- Stir in 2 tablespoons (8 g) chopped fresh dill and 1 tablespoon (3 g) chopped fresh mint.
- Pour the dressing over the salad and toss lightly until everything is evenly coated, being gentle to avoid breaking down the feta too much.
- Optionally, sprinkle toasted pine nuts or slivered almonds on top and add thinly sliced scallions for a mild onion note.
- Serve immediately or chill for up to an hour before serving. Toss gently again before plating.
Notes
Do not overcook peas to maintain their snap and bright color. Slice radishes thinly and evenly for balanced texture. Chill feta for 10 minutes before crumbling if too crumbly. Keep dressing separate if prepping ahead and toss just before serving.
Nutrition
- Serving Size: About 1 cup (150 gra
- Calories: 165
- Sugar: 4
- Sodium: 300
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 11
- Fiber: 3.5
- Protein: 8
Keywords: spring pea salad, radish salad, herbed feta, fresh salad, healthy salad, easy salad recipe, vegetarian salad, gluten-free salad