Spring Snap Pea Salad
Recipes

Spring Snap Pea Salad

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

Ingredients

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)

Drizzle

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 

Instructions

Active Time: 25 minutes

Full Time: 30 minutes

Serves 4
1

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. 

2

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

3

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

Tagged:

Dressings and Dips Health Salads Under an Hour