Name: Spring Salad with Peas and Radishes
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: ½ cup fresh or frozen petite peas; 1 Tablespoon/15ml freshly squeezed lemon juice; 2 Tablespoons/30ml extra-virgin olive oil; 1 Tablespoon/15ml plain whole milk yogurt (I like sheep’s milk); Sea salt; Freshly ground pepper; 1 head of frisee lettuce; 3 to 4 small watermelon radishes, thinly sliced; ½ a small bunch fresh mint, stems removed and coarsely chopped or torn; 1/4 cup chopped chives; 2 grain-free pita rounds broken into bite sized pieces and sprinkled with a pinch of sumac instead of oregano before baking.; 2 ounces feta cheese, crumbled (optional)

Gluten-Free Grain-Free Vegetarian Nut-Free Egg-Free No Refined Sugar

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This spring salad is filled with a mix of fresh herbs, tender peas and crunchy radishes tossed in a lemony yogurt dressing.

When the weather warms, there’s nothing I look forward to more than the arrival of the first fresh spring vegetables. Light, bright, and filled with some of spring’s best produce, this salad is a perfect example of the kind of salad I love to make around this time of year.

As the name suggests, this spring salad is filled with seasonal favorites like fresh herbs, peas and radishes. It's light and refreshing and perfect for the season.

What's in the salad?

The salad is made with blanched peas and sliced watermelon radishes which are tossed with crisp frisee lettuce leaves, topped with homemade gluten-free pita chips and drizzled with a yogurt lemon dressing.

It’s a wonderful salad for an easy lunch or dinner, with lots of lightness, crunch and a lemony, herby freshness.

Spring Salad with Peas and Radishes Close Up

How to make a frisee salad:

I use a bed of frisee lettuce as the base to which I add a generous amount of chives and mint. That’s topped with tender peas, paper thin slices of pink hued watermelon radishes and roughly broken chunks of toasted pita chips. These are the same chips from my Mediterranean Nachos just with a sprinkle of sumac instead of oregano.

The dressing couldn’t be easier either, just lemon juice, olive oil and a bit of yogurt. It’s that little bit of creaminess from the yogurt I find really brings the entire thing together, making the crisp textures and flavors of spring shine through in every bite.

Crisp, tangy, creamy and satisfying, this spring salad is all about freshness and crunch.

More Spring Salads:

4 Servings

Spring Salad with Peas and Radishes

Prep Time: 15 minutes

Total Time: 15 minutes

This spring salad is filled with a mix of fresh herbs, tender peas and crunchy radishes tossed in a lemony yogurt dressing.

Ingredients

½ cup fresh or frozen petite peas
1 Tablespoon/15ml freshly squeezed lemon juice
2 Tablespoons/30ml extra-virgin olive oil
1 Tablespoon/15ml plain whole milk yogurt (I like sheep’s milk)
Sea salt
Freshly ground pepper
1 head of frisee lettuce
3 to 4 small watermelon radishes, thinly sliced
½ a small bunch fresh mint, stems removed and coarsely chopped or torn
¼ cup chopped chives
2 grain-free pita rounds broken into bite sized pieces and sprinkled with a pinch of sumac instead of oregano before baking.
2 ounces feta cheese, crumbled (optional)

Instructions

Lightly blanch the peas in boiling salted water until just tender ( 2 to 3 minutes) and drain. Place into an ice water filled bowl to stop the cooking and retains color.
In a small bowl, whisk together lemon juice, olive oil and yogurt, season with salt and pepper to taste.
In a medium sized serving bowl, combine the frisee along with the radishes, peas, mint and parsley. Add dressing, and toss well to combine. Just before serving, add the pita chips broken into large pieces and feta if using and gently toss again. Taste for seasoning and serve immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 17gSaturated Fat: 4gCholesterol: 10mgSodium: 373mgCarbohydrates: 14gSugar: 7gProtein: 9g

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Comments

sylvie says

April 07, 2015 at 10:14 am

Never heard about Fattoush salad but this salad makes me travelling. It smells foreign far countries and that's pleasant!

Medha @ Whisk & Shout says

March 27, 2015 at 8:38 am

Those watermelon radishes look to die for! I love the peas, too 🙂

Shaina says

March 27, 2015 at 7:10 am

Such a lovely salad, and it's perfect for welcoming spring.

Aida Mollenkamp says

March 26, 2015 at 8:14 pm

I'm such a sucker for Fattoush! My Lebanese brother-in-law got me hooked and I love the idea of a Spring version!

Kitchen Belleicious says

March 24, 2015 at 7:19 pm

lemon juice, sumac and crunchy pita pieces! That is what I call a salad

Stacy | Wicked Good Kitchen says

March 23, 2015 at 12:00 am

Such a beautiful spring salad! I love fresh peas in salad with homemade vinaigrette. We've been enjoying salads for dinner this entire past week and I need to change things up. Cannot wait to try this one, Sylvie! Thanks for sharing and have a fabulous week ahead!

Rachel says

March 21, 2015 at 5:36 pm

This is beautiful! And so seasonal. 🙂

Ash-foodfashionparty says

March 20, 2015 at 5:58 pm

You make some of the most prettiest salads ever.
Really like the simplicity of this dish.

Brian @ A Thought For Food says

March 20, 2015 at 5:52 am

Loving spring salads right now. Doesn't matter how cold it is... still tricks my brain into thinking winter is over.

Kimberly/TheLittlePlantation says

March 19, 2015 at 1:41 pm

Spring hasn't quite arrived in my part of the world, but this salad makes me even more excited about its imminent arrival.
Thanks for sharing this lovely recipe.

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