SPRING PEA SALAD

SPRING PEA SALAD

The key to this great salad is variety of
textures, flavors & fresh ingredients

AUTHOR: Gaby | WhatsGabyCooking

INGREDIENTS

Salad-

  • 3-4 cups various farmers market lettuce
  • 3-4 Persian Cucumbers, thinly sliced
  • 2 Avocados, cut into wedges or cubes
  • 2-3 radishes, thinly sliced
  • 1 cup fresh peas, blanched
  • 1 block feta, cut into cubes (about ½ cup total)
  • Kosher salt and pepper

Vinaigrette-

  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

INSTRUCTIONS

For Salad:

  1. Add everything for the vinaigrette to a blender and blend for 3 minutes until completely smooth.
  2. Arrange the lettuce on a large platter or bowl.
  3. Scatter the cucumbers, avocados, peas, feta and radishes on top and season with salt and pepper.

    For Vinaigrette:
     
  4. Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  5. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.

Source, images, credits & more information: WhatsGabyCooking

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