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Spring Pea and Arugula Salad with Creamy Dill Dressing

5 from 2 votes
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Course: Appetiser
Cuisine: European
Keyword: arugula salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2


For the salad

  • 1 cup- peas fresh or frozen
  • 4-5- radishes sliced
  • 1 cup- arugula
  • 1 tbsp- farmer's cheese or feta crumbled
  • 2- eggs boiled

For the creamy dill dressing

  • 2/3 cup- Greek yogurt
  • 1/3 cup- mayonnaise I use light
  • 1 tsp- white wine vinegar
  • 1 tsp- dijon mustard
  • 1 tbsp- fresh dill chopped
  • 2 tbsp- water


  • Defrost peas if using frozen.
  • Boil eggs and cool.
  • Combine peas, arugula and sliced radishes in a medium bowl.
  • In a mason jar combine yogurt, mayonnaise, white wine vinegar, mustard, chopped dill 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.
  • Use 2-3 tbsp of Creamy Dill Dressing to dress your salad and reserve the rest for later use.
  • Sprinkle with some cheese and top with boiled eggs. Serve immediately.