RECIPE

Green Spring Salad with Sugar Snap Peas and Feta

Name: Green Spring Salad with Sugar Snap Peas and Feta
Cook time: 1 h
Yield: 4-6

Recipe Created For

Classic Serving Bowl

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

Avocado Dressing

1 ripe avocado, pitted, peeled and chopped
3 tbsp (45 ml) lemon juice
¼ cup (60 ml) basil leaves
¼ cup (60 ml) dill fronds
2 tbsp (30 ml) mint leaves
2 green onions, chopped
1 large garlic clove, chopped
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) water

Salad

4 cups (1 litre) spring lettuce of your choice, leaves torn
4 cups (1 litre) arugula, mâche or watercress
½ lb (225 g) sugar snap peas, trimmed
1 cup (250 ml) shelled edamame, blanched and chilled
1 cup (250 ml) mint leaves
1 green apple, cored and thinly sliced
½ English cucumber, thinly sliced into rounds
1 cup (250 ml) crumbled feta cheese
1 cup (250 ml) pea shoot sprouts
¼ cup (60 ml) shelled salted pumpkin seeds

Toss the rulebook out the window when preparing this spring salad. Our Green Spring Salad with Sugar Snap Peas and Feta features countless fresh ingredients, as well as colours and flavours that blend together effortlessly. This recipe can quickly become a springtime staple in your household, providing a healthy and aesthetically pleasing salad in no time.

Toss the greens in our Large Classic Serving Bowl, add snap pears for a playful crunch, and top with a generous helping of feta cheese. And voilà – lunch is served with the minimum of fuss. The beauty of this recipe is the flexibility it offers home cooks. Feel free to mix and match your favourite spring ingredients and incorporate new flavours!

Try your hand at our Green Spring Salad with Sugar Snap Peas and Feta this spring! We know that once it makes its way to your table, this delicious side dish is going nowhere. This recipe can be prepared in less than an hour, serving up to four and six portions. If you are expecting more guests, simply adjust the portions and enjoy. Here are all the ingredients along with easy-to-follow steps before you prepare this spring salad.

INGREDIENTS

Avocado Dressing

1 ripe avocado, pitted, peeled and chopped
3 tbsp (45 ml) lemon juice
¼ cup (60 ml) basil leaves
¼ cup (60 ml) dill fronds
2 tbsp (30 ml) mint leaves
2 green onions, chopped
1 large garlic clove, chopped
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) water

Salad

4 cups (1 litre) spring lettuce of your choice, leaves torn
4 cups (1 litre) arugula, mâche or watercress
½ lb (225 g) sugar snap peas, trimmed
1 cup (250 ml) shelled edamame, blanched and chilled
1 cup (250 ml) mint leaves
1 green apple, cored and thinly sliced
½ English cucumber, thinly sliced into rounds
1 cup (250 ml) crumbled feta cheese
1 cup (250 ml) pea shoot sprouts
¼ cup (60 ml) shelled salted pumpkin seeds

EQUIPMENT

INSTRUCTIONS

Avocado Dressing

Using a hand blender, purée the avocado and lemon juice. Add the remaining ingredients and blend until very smooth. Season to taste with salt and pepper. Add a few drops of water to thin out as needed. Cover and refrigerate until ready to serve.

Salad

In a Classic Serving Bowl, toss the lettuce, arugula, snap peas, edamame, mint leaves, apple and cucumber with avocado dressing to taste. Season with salt and pepper.

Top with the feta, pea shoots and pumpkin seeds. Serve immediately.