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.
Servings: 2
Ingredients
For the salad
- 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
For the creamy dill dressing
- 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 This is an affiliate link.dijon mustard
- 1 tbsp fresh dill chopped
- 2 tbsp water to thin it out
- salt to taste
Instructions
- 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.
- Combine peas, arugula, sliced radishes and cucumbers in a medium bowl.
- 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.
- Use 2-3 tbsp of Creamy Dill Dressing to dress your salad and reserve the rest for later use.
- Sprinkle with feta and top with boiled eggs and avocado, cut into wedges. Serve immediately.
Video
Nutrition
Calories: 379kcal | Carbohydrates: 26g | Protein: 16g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 1528mg | Potassium: 966mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1632IU | Vitamin C: 48mg | Calcium: 211mg | Iron: 3mg