Crispy kale and pea salad

The weather’s getting warmer, the flowers are in full bloom and I can't wait for fresh farmers market produce salads! This veggie forward dish featuring crispy kale, spring peas, garden mint, cucumber and feta will awaken your taste buds after winter's heavy meals. In-season greens all shine in this crispy kale and pea salad.

Over the weekend we picked up our produce box from the market, and I was so excited to see it packed with vibrant spring produce. It takes minimal effort and will be loved by you and your entire family.

This spring pea salad recipe has minimal ingredients, and all of them healthy and vibrant - filled with a variety of textures and flavors. And it's all seasonal right now, so you know it's fresh! And the best part? This salad is totally adaptable. Throw on some fresh dandelion greens, like we use in this dandelion arugula salad Arugula and dandelion greens salad with dandelion root lemon vinaigrette or some edible flowers, like in this garden pansy salad. Or top it with some Oven baked honey pistachio crusted salmon or Sweet and smoky maple roasted carrots. The possibilities are endless.

Ingredients in this fresh spring pea salad recipe:

• Kale - we roast our kale for an extra Krispy base for this fresh spring salad. This step it totally optional, but it adds so much depth and texture to this green spring salad!
• Mint - mint just pairs beautifully with these other ingredients, and makes this salad taste so fresh.
• Peas - the star of the show. We like to steam ours because that's how our family enjoys them best, but keep them raw if you choose!
• Cucumber - cucumber and mint and feta just go together, am I right?! And it adds a little extra crunch.
• Feta - a light and slightly salty cheese that brings it all together.
• Olive oil - for roasting up our kale
• Salt and pepper

How to make this salad:

• Preheat the oven to 350 degrees F.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper. Place your kale leaves on a baking sheet over parchment paper.
• Roast for 15 minutes, until crisp. Sprinkle with salt.
• While your kale is roasting, steam your peas, just long enough so they are slightly softened.
• When your kale is done roasting, assemble it at the bottom of your salad.
• Top with your steamed peas.
• Top with cucumber, mint leaves and feta.
• Sprinkle with salt and pepper.
• Serve with dressing of choice

What to serve with this salad:

• Serve alongside a dressing of choice, like my dandelion root vinaigrette or a green goddess dressing by Love and Lemons

Variations:

• Instead of kale, use any green of choice. Spinach, arugala and even dandelion greens work great. Just don't roast them.
• Want to keep your peas raw? No problem! Go ahead if you're looking for that extra crunch.
• Don't have mint growing in your garden? Substitute for any herb you'd like, basil or parsley would be a great substitute.
• Don't like feta? Skip it all together or add any cheese your heart desires.