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Spring Salad with Mint Vinaigrette

I have a nice pot of mint that returns faithfully every year and I just love making this dressing with it. And if you're lucky enough to get ahold of fresh peas, it's worth the effort to seek them out.

Dressing 2 tablespoons chopped fresh mint (or more to taste)

2 tablespoons fresh lemon Juice 1/2 teaspoons dijon style mustard 1 teaspoons honey 1 garlic clove, minced 1/4 cup extra virgin olive oil

Spring Salad

3 cups green peas, blanched (if fresh) or thawed if frozen 1 small bunch of radishes, sliced into thin rounds 1 small avocado, cut into 1/4 inch chunks 4 cups spring greens (a combination of arugula, spinach, kale, and turnip greens) 1/2 of a red onion, sliced thin

Fine sea salt and fresh pepper to taste


Add all of the ingredients for the dressing into a food processor or blender. Blend until smooth. Season with salt and pepper to taste.

If using fresh peas, blanch them in a pot of boiling water for about 60-90 seconds. Drain them and immediately plunge into a bowl of ice water. Drain and pat dry with a towel.

In a large bowl combine the spring greens with avocado, radishes, onion, and peas. Drizzle with dressing. Divide among 4 plates and sprinkle with a dash of salt and pepper. Serve at room temperature. Enjoy!

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