Pea Salad with Feta, Mint & Lemon-Dijon Dressing
Author: Kiyo Miller
Serves: 2
- Dressing
- 2 teaspoons Dijon mustard
- ½ teaspoon honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- salt & pepper
- Salad
- ½ cup green peas, defrosted if frozen or blanched for a minute if using fresh
- ½ cup shelled edamame, boiled for 5 minutes, cooled in ice water
- 1 small bunch hydroponic watercress, washed and stems trimmed - optional
- 3 ounces sugar snap peas, blanched for 30 seconds, cooled in ice water and sliced in half lengthwise
- 2 small radishes, sliced very thin, soaked in ice water for 15 minutes
- 1 ounce crumbled feta
- handful of fresh mint leaves
- *Drain and place blanched and chilled vegetables on paper towels, carefully pat dry before using.
- Whisk together Dijon, honey, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside. Dressing can be made a day in advance.
- In a medium wide salad bowl, gently mix together the green peas, edamame and watercress.
- Scatter sliced sugar snap peas and radishes over the top of the salad.
- Sprinkle salad with feta and fresh torn mint leaves (tear the mint leaves right before serving as they can turn brown if torn in advance).
- Drizzle salad with dressing just before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/07/15/pea-salad-with-feta-mint-lemon-dijon-dressing/
3.5.3208