Spring Pea and Arugula Salad with Creamy Dill Dressing
This spring pea and arugula salad will be a welcome addition to your salad arsenal! So easy and flavourful.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 (I use low fat)
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 1 tbsp fresh dill (chopped)
- 2 tbsp water (to thin it out)
- salt to taste
Instructions
- 1
Defrost green peas if using frozen. (Do not heat them in order to preserve freshness. I pour cold water over the peas and let them thaw this way.) Boil eggs and cool.
- 2
Combine peas, arugula, sliced radishes and cucumbers in a medium bowl.
- 3
In a mason jar combine the plain yogurt, mayonnaise, white wine vinegar, mustard, chopped dill, a pinch of salt and water, screw the lid on and shake vigorously until combined. You might want to add more water to a desired consistency. Alternatively, you can mix all dressing ingredients in a small bowl using a whisk.
- 4
Use 2-3 tbsp of Creamy Dill Dressing to dress your salad and reserve the rest for later use.
- 5
Sprinkle with feta and top with boiled eggs and avocado, cut into wedges. Serve immediately.