Recipe: Arugula, Pea and Feta Farmer's Market Salad



I am ALL about the easy meals these days. Ok ok, let's be real- I'm always about the easy meals! But the benefit of coming into the late Spring and early Summer here in New England is that we have a bounty of fresh ingredients at our Farmer's Markets that don't require much preparation, if any at all- which makes quick meals even quicker, and deliciously fresh, to boot. Due to the colder weather this growing season has started later, so many of the spring vegetables that usually come quite a bit earlier- like peas, radishes and arugula; are just starting to appear now. Luckily, they're just as welcomed now- especially when paired with a slightly salty feta and a simple, sweet honey mustard dressing. This salad is perfect alongside your protein of choice- I love it with grilled chicken or salmon, but it would be equally great alongside a lettuce wrapped lamb or beef burger, seared steak, or with chickpeas or white beans for my vegetarian friends. Don't have arugula? Substitute watercress, baby kale or spinach. Goat cheese will work in place of feta, and fresh turnips work instead of radish, if you prefer. I know I'll be enjoying this simply flavorful salad as long as the ingredients are available!


Arugula, Pea and Feta Farmer's Market Salad Serves 2 as a meal, 4 as a side 4 cups fresh baby arugula 1/2 cup fresh spring peas (raw, or cooked and cooled if you prefer) 4 radishes, sliced thin 1/3 cup jarred artichoke hearts (in water), roughly chopped Honey Mustard dressing (see below) 1/4 cup crumbled feta cheese Honey Mustard Dressing 1 tbsp dijon mustard 1 tbsp honey 1/4 cup avocado or light olive oil pinch sea salt 1. Shake or blend dressing. Toss with salad and top with feta and desired protein, to make it a full meal.


#springsalad #saladrecipe #springsaladrecipe #recipe #healthyrecipe #healthyrecipeformoms

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Headshots Marie Guagliardo Photography & Sarah Zollo Portraits