Spring Pea Salad

Ingredients

lemonjuice and zest

1 lemon

olive oil

1/8 cup

champagne vinegar

1 tbsp

garlicminced

1 clove

salt

1/8 tsp

black pepper

to taste

arugula

1 1/4 oz

snap peas

1/2 cup

asparagusends trimmed, halved

1 bunch

peasfresh or frozen

3/4 cups

mini cucumbersthinly sliced

1

radishesthinly sliced

3

goat cheesecrumbled

Dairy-freenutritional yeasttoss with lemon zest for tanginess

0.17 cup1 1/2 tbsp

Method

1. 01Whisk lemon juice, zest, olive oil, champagne vinegar, garlic, salt, and pepper in a small bowl. Set aside.
2. 02Bring a large pot of salted water to a boil. Add snap peas and boil 1 minute.
3. 03Add asparagus and boil 1 minute.
4. 04Add peas and boil 1 to 2 minutes until all vegetables are bright green and tender-crisp.
5. 05Drain vegetables in a colander and rinse under cold running water. Let sit in colander at least 5 minutes to dry.5 min
6. 06Add arugula to a serving platter or divide between bowls. Top with blanched vegetables, cucumbers, radishes, and goat cheese.
7. 07Drizzle dressing over salad and serve.

Fits

• Vegetarian
• Pescatarian