It is officially spring and I am writing this post from our little porch off our apartment. I forget how fresh air and sunshine can really brighten your mood and workday. I’ve been sitting outside this past week getting work done and loving every second outdoors.
With sunshine comes flowers, warmer weather and SPRING VEGETABLES! This recipe is inspired by my newfound love for radishes (seen here) and what you’d be able to find at your local farmers market this time of year.
So grab yourself some radishes, fresh greens, and a bit of feta….and you’ve got yourself a nice dinner companion.
Spring pea, radish + feta salad
Published in the Summer Issue of Sizzle Magazine
Serves 3 to 4
4 cups of leafy greens of your choice (red leaf lettuce, spinach, romaine)
½ lb fresh spring peas (or 1 can of sweet peas)
5 to 6 radishes, thinly sliced
3 green onions, thinly sliced
4 oz feta, crumbled
Handful of sprouts (broccoli, radish, or mung bean sprouts)
¼ lemon, juice
¼ cup olive oil
Pinch of salt and pepper
If using fresh peas, taste them first. If they are tender, keep them raw for the salad. If they are a bit tough, blanch them in a small pot of boiling salted water until just tender, 2 to 4 minutes. Drain and spread them on a baking sheet in a single layer to cool. If using frozen peas, thaw them by leaving them at room temperature or by running them under warm water. Canned peas can also be used.
Starting with the salad greens, layer and add peas, sliced radishes, green onions, crumbled feta, and sprouts.
Drizzle the lemon juice and olive oil to top. Sprinkle with salt and pepper.
Serve and enjoy!