Fresh and vibrant Spring Pea and Arugula Salad tossed with a creamy dill dressing that adds a delightful tang.

Scale

2 eggs boiled

160g/1 cup green peas fresh or frozen

4–5 radishes thinly sliced

20g/1 cup arugula rocket

2 tbsp feta or fresh farmer’s cheese

2 Persian cucumbers sliced

1 avocado cut into wedges

150ml/2/3 cup plain yogurt or sour cream

75ml/1/3 cup mayonnaise low fat

1 tsp white wine vinegar

1 tsp dijon mustard

1 tbsp fresh dill chopped

2 tbsp water to thin it out

salt to taste

Begin by boiling the eggs until they are hard-boiled, then peel and set aside.
In a small bowl, combine the yogurt, mayonnaise, white wine vinegar, dijon mustard, chopped dill, and water; mix well to form the creamy dill dressing. Adjust consistency with more water if necessary.
In a large bowl, combine the arugula, green peas, sliced radishes, cucumbers, and avocado wedges.
Slice the boiled eggs and add them to the salad, along with the feta or farmer’s cheese.
Drizzle the creamy dill dressing over the salad and gently toss to combine. Season with salt to taste.
Serve immediately and enjoy your Spring Pea and Arugula Salad!

For an extra kick, consider adding some crushed red pepper or lemon zest to the salad.

Keywords: Spring Pea and Arugula Salad, Creamy Dill Dressing, Healthy Salad, Fresh Ingredients, Easy Salad Recipe