Spring might be my most beloved season, because the produce at this time of year is so stunning, appetizing and fresh. There is nothing better than cooking with fresh ingredients, because the flavors are so much more evident. Serve this Spring Pea and Radish Salad at your upcoming Easter brunch, or even as a light meal. No dressing from the bottle here – dress this salad in a lemon and thyme infused vinaigrette, for an extra burst of tangy flavor.
This salad looks like a piece of art, between the multicolored hues, and variation of different colors. I love the vivid green color from the fresh peas, and the touches of hot pink from the radishes. All of the ingredients in the salad are organic and fresh from the Farmers Market, which I absolutely adore. It’s Springtime friends, enjoy natures artwork while it’s available.
Ingredients:
1 bunch of arugula
4-5 radishes thinly sliced
1/2 cucumber thinly sliced
1/4 lb snap peas
1/4 lb peas
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 tbs fresh thyme chopped
Directions:
- Steam both types of peas until bright green but still crisp and allow to cool completely. Mix the rest of the vegetables together in large salad bowl.
- Mix the dressing ingredients together in a separate bowl. Once combined, pour on top of salad and toss.
