Spring Pea Salad

Spring Pea Salad

Spring makes me think of all things green and vibrant and this beautiful salad certainly celebrates that! There’s a delicious crunch from the fresh Radishes and Snap Peas and a wonderful freshness from the Lemon Miso Dressing. I left the Snap Peas raw but you can give them a quick blanch to soften them up a bit.

Serves 2

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Ingredients

4 cups Baby Spinach

1 1/2 cups Snap Peas

1 cup Frozen Peas completely thawed and patted dry.

3 Radishes sliced thin

1/4 cup Parsley roughly chopped

1/2 -3/4 cup Vegan Feta crumbled (I used Follow Your Heart but also like Violife)

Lemon Miso Dressing

1/4 cup Red Onion or Shallot finely minced

3 Tbsp of Miso Mayo ( you can sub 1 Tbsp Miso Paste mixed with 1 1/2 Tbsp Vegan Mayo)

1 Tbsp of Lemon Zest

1 tsp of Thyme

1/3 cup Lemon Juice

1 Tbsp of Water

1 tsp of Vegan Honey or other sweetener

3 Tbsp of good Olive Oil

Salt & Pepper to taste

Directions

1. Make the Dressing by combining all of the ingredients except the Olive Oil and mix well. While whisking add in the Oil and whisk until well combined. Set aside.

2. To a large bowl add the Baby Spinach, sliced Radishes, Parsley, Peas, Snap Peas and Feta Cheese. (to give the salad a little something extra, slice open about half of the Snap Peas lengthwise to expose the Peas)

3. Carefully toss the salad until mixed well. Mix in about 1/3 of the Dressing before serving and serve the remainder on the side.