Description
This vibrant Spring Pea and Arugula Salad is dressed with a creamy dill dressing, making it a perfect light meal or side dish to enjoy in warmer weather.
Ingredients
Scale
2 eggs
boiled
160g/1 cup green peas
fresh or frozen
4–5 radishes
thinly sliced
20g/1 cup arugula (rocket)
2 tbsp feta or fresh farmer’s cheese
2 Persian cucumbers
sliced
1 avocado
cut into wedges
150ml/2/3 cup plain yogurt or sour cream
75ml/1/3 cup mayonnaise
1 tsp white wine vinegar
1 tsp dijon mustard
1 tbsp fresh dill
chopped
2 tbsp water
salt to taste
Instructions
- Begin by boiling the eggs until hard-boiled, then peel and slice them.
- If using frozen peas, cook them according to package instructions until tender, then rinse under cold water to cool.
- In a large bowl, combine the arugula, sliced radishes, cucumbers, avocado wedges, and green peas.
- In a separate bowl, whisk together the yogurt, mayonnaise, white wine vinegar, dijon mustard, chopped dill, and water until smooth; season with salt to taste.
- Pour the creamy dill dressing over the salad and toss gently to combine.
- Top the salad with sliced boiled eggs and sprinkle with feta cheese before serving.
Notes
For a vegan version, substitute the yogurt and mayonnaise with plant-based alternatives and omit the eggs and cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 95 mg
Keywords: Spring Pea and Arugula Salad, Creamy Dill Dressing, Healthy Salad Recipe, Fresh Spring Salad, Easy Salad