Super Spring Salad



By London Baker, RD, LDN


  • 2 cups Snap Peas (Rinsed ) 
  • 2 cups Fresh Peas 
  • 1 cup Pea Shoots 
  • 2 cups Arugula 
  • 2 cups Baby Spinach 
  • 1/4 cup Sweet Onion (Sliced thin) 
  • 4 bulbs Radishes (Sliced thin) 
  • 1 tsp Black Pepper 
  • 1/4 cup Plain Greek Yogurt 
  • 1/2 cup Extra Virgin Olive Oil (**For the Salad Dressing) 
  • 1 tsp Dijon Mustard (**For the Salad Dressing) 
  • 2 tsps Sugar (**For the Salad Dressing) 
  • 1/4 cup Apple Cider Vinegar (**For the Salad Dressing) 
  • 2 pieces Lemon (Juice and Zest both lemons and add to the salad dressing) 
  • 2 tsps Sea Salt & Black Pepper (**For the Salad Dressing)


  1. Gather all ingredients and equipment. Fill a small pot with water and bring it to a boil.
  2. Add the snap peas and fresh peas to the pot of boiling water. Blanch both sets of peas for 1-2 minutes then drain the liquid and place the peas in an ice bath to stop the cooking process.
  3. Drain the peas. Add peas to a large bowl. Add baby pea shoots, arugula, spinach, onion and radishes and refrigerate until ready to serve.
  4. Place all of the ingredients for the salad dressing in a food processor. Blend all ingredients until smooth.
  5. Add the dressing to the bowl with peas and greens, toss until fully incorporated.
  6. Serve immediately. Enjoy!

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