Fresh spring greens tossed with lemon vinaigrette, radishes, peas, and a touch of feta for a bright, easy dish.
# What you'll need:
→ Vegetables
01 - 4 cups mixed spring greens (arugula, baby spinach, and watercress)
02 - 1 cup sugar snap peas, trimmed and sliced diagonally
03 - 1 cup fresh or thawed frozen green peas
04 - 6 radishes, thinly sliced
05 - 1/4 small red onion, thinly sliced
→ Lemon Vinaigrette
06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Garnish
13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons crumbled feta cheese (optional)
# Method:
01 - In a large salad bowl, combine mixed greens, sugar snap peas, green peas, sliced radishes, and red onion.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Drizzle lemon vinaigrette over assembled salad and toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or divide among individual bowls.
05 - Garnish with fresh chives and crumbled feta cheese if desired. Serve immediately.
