Fresh spring 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 fresh spring pea salad.
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Ingredients
- 1 cup fresh peas steamed
- 4 kale leaves
- 3 Persian cucumbers thinly sliced
- 1 block feta cut into cubes
- ¼ cup fresh mint
- ¼ cup olive oil
- Kosher salt and pepper
Instructions
- 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
Notes
Enjoy immediately if you'r using krispy kale
Servings: 1 large salad