Spring Pea Salad

Ingredients

lemonjuice and zest

2 lemon

olive oil

1/2 cup

champagne vinegar

4 tbsp

garlicminced

2 clove

salt

1/2 tsp

black pepper

to taste

arugula

5 oz

snap peas

2 cup

asparagusends trimmed, halved

2 bunch

peasfresh or frozen

3 cups

mini cucumbersthinly sliced

4

radishesthinly sliced

10

goat cheesecrumbled

Egg-freenutritional yeasttoss with lemon zest for tanginess

2/3 cup6 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