Spring Snap Pea Salad

Spring Snap Pea Salad

Let this seasonal spring salad, made with jammy eggs and fresh dill, put a spring in your step!


3 cups of lettuce (we used butter lettuce mix, but choose your own adventure)

4 soft boiled eggs (6 minutes)

1 bunch of dill, roughly chopped (save some for garnish)

1 cup mint, roughly chopped 

5 endives, leaves separated 

½ cup thinly sliced radish 

5 green onions, chopped 

3 mini cucumbers, thinly sliced 

1 avocado diced (save some for garnish)

1 lb fresh Spring peas (sub for snap peas)

¼ cup feta (save some for garnish)

¼ cup toasted pine punts (save some for garnish)


Jess Damuck's Perfect Lemon Vinaigrette

½ shallot, minced 

1 tsp whole grain dijon mustard 

2 tbsp lemon juice

1 tsp honey

¼ cup Drizzle

Kosher salt & freshly ground black pepper 


Active Time: 25 minutes

Full Time: 30 minutes

Serves 4

In a small bowl or in a jar with a tight-fitting lid, mix together shallot, dijon, lemon juice, honey, and Drizzle. Mix or shake until nicely emulsified and season with salt and pepper to taste. 


In a large serving dish, toss all ingredients (except the eggs) in with the vinaigrette. 


Cut eggs in half, place on top of the salad and garnish with leftover dill, feta, avocado, pine nuts, and Drizzle. Enjoy!!