Description
This vibrant and refreshing Easter Salad brings the essence of spring directly to your holiday table. It balances crunchy textures with a zesty, emulsified dressing that highlights seasonal produce to provide a refreshing counterpoint to traditional heavy holiday roasts.
Ingredients
Scale
5 ounces Baby Arugula or Spinach
1 cup Sugar Snap Peas
4–5 large Red Radishes
1 cup Fresh Strawberries
4 ounces Crumbled Goat Cheese
1/4 cup Toasted Sliced Almonds
1/3 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Dijon Mustard
2 tablespoons Fresh Mint Leaves
Instructions
- Begin by washing your greens in ice-cold water. Spin them dry completely
- Bring a small pot of salted water to a boil. Blanch the sugar snap peas for 60 seconds, then transfer them to an ice bath
- Slice the radishes into translucent rounds using a mandoline
- In a small bowl, whisk together the lemon juice, Dijon mustard, and salt. Slowly drizzle in the olive oil while whisking vigorously
- Place the greens, blanched peas, and radishes in a large mixing bowl. Drizzle half of the dressing over the vegetables and toss gently
- Gently fold in the sliced strawberries and fresh mint
- Plate the Easter Salad and finish by sprinkling the crumbled goat cheese and toasted almonds over the top
Notes
Serve on chilled plates to prevent the greens from wilting.
Season greens with a pinch of salt before adding dressing to help it cling.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg