This spring pea and arugula salad is loaded with bright ingredients: thin slices of crunchy radish and cucumber, creamy avocado wedges, boiled egg segments, and tangy feta, all brought together by a creamy dill dressing. Fresh, satisfying, and full of flavor.
If you enjoy hearty salads that work as a meal, consider our Salmon Cobb Salad with Lemon Dill Dressing.
I have a complicated relationship with salads. I know they’re healthy, but they don’t always excite me like something warm and gooey—say, a grilled cheese—would. Yet in spring, when greens and fresh produce are at their best, I welcome salads back into rotation with enthusiasm.
The key for me is texture and flavor: not just lettuce, but crunchy radishes and cucumbers, silky avocado, and sweet spring peas. Those elements give a salad that satisfying bite and depth that keeps me coming back.
Green Pea Salad
In this salad, peas are non-negotiable—they’re the star. I love both fresh and frozen peas. Frozen peas, in particular, retain their quality remarkably well when frozen, so they’re an excellent, affordable option year-round. To preserve their sweetness and texture, simply run cold water over frozen peas to thaw them; avoid heating them.
Peas add a bright pop to many dishes—pasta, risotto, curries, and creamy chicken preparations—and they do the same here, lifting this spring salad into something vibrant and memorable.
Creamy Dill Dressing
A great dressing can make a salad sing. While I appreciate light vinaigrettes, I’m drawn to creamy dressings—likely a nod to my Eastern European upbringing where sour cream features often. For this salad I combine plain yogurt and mayonnaise with plenty of fresh dill, a splash of white wine vinegar, and a touch of Dijon mustard. The result is a milder, fresher take on a ranch-style dressing that complements rather than overwhelms the ingredients.
The overall flavor is reminiscent of summer garden salads I grew up with: sweet peas, peppery radish, creamy dressing, and a crumble of fresh farmer’s cheese or feta. Traditionally, sorrel would be a classic pairing, but peppery arugula works beautifully and is easier to find in many places.
If you have leftover hard-boiled eggs—say, from Easter—add them for extra protein. The salad is flexible and can be adjusted to suit what you have on hand.
Recipe Tips and Notes
- If peppery arugula isn’t to your taste, substitute any greens you prefer—lettuce, baby spinach, or watercress all work well.
- This salad is designed to be vegetarian and filling enough to serve as a meal: boiled eggs and avocado add creaminess and substance. If you prefer meat, crisp bacon makes a tasty topping.
- Radish and cucumber slices are very thin; a mandoline makes quick work of this. Always use the safety guard when slicing.
- The dressing recipe yields more than the salad needs. Store the extra in the fridge for up to a week—use it again on salads or as a sandwich spread.
- If vinegar is too sharp for you, substitute equal parts lemon juice for a fresher, milder tang.
- Finishing the salad with a sprinkle of microgreens or herbs adds texture and visual appeal, but it’s optional.
More Fresh Salad Recipes:
- Tomato Salad with Basil and Mozzarella
- Cucumber and Heirloom Tomato Salad with Red Onions
- Middle Eastern Fattoush Salad
- Traditional Salad Nicoise
Spring Pea and Arugula Salad with Creamy Dill Dressing
Ingredients
For the salad
- 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
For the creamy dill dressing
- 150ml/2/3 cup plain yogurt or sour cream
- 75ml/1/3 cup mayonnaise (I use low fat)
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 2 tbsp water, to thin
- salt to taste
Instructions
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Defrost green peas if using frozen by rinsing with cold water; do not heat them to preserve freshness. Boil eggs and cool.
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Combine peas, arugula, sliced radishes, and cucumbers in a medium bowl.
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In a jar, combine yogurt, mayonnaise, white wine vinegar, mustard, chopped dill, a pinch of salt, and water. Screw the lid on and shake until combined, or whisk in a small bowl. Adjust water for desired consistency.
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Dress the salad with 2–3 tbsp of dressing, reserving the rest for later use.
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Top with crumbled feta, boiled egg wedges, and avocado. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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