Arugula and Pea Spring Salad

By Thom Underwood - March 26, 2018

Arugula and Pea Spring Salad

Celebrate the flavors of spring with this beautiful, fresh Arugula Spring Salad featuring peas, asparagus, radishes, mint and a simple lemon dressing. (vegan, gluten-free)
Prep Time15 minutes
Total Time15 minutes
Servings: 2 People


  • 1 Cup Peas cooked Fresh or Frozen
  • 1 Cup Arugula Chopped
  • 2 Cups Baby Spinach Chopped
  • 1 Small avocado Sliced chunky
  • 1/2 Cup Fresh Blueberries
  • 1/2 Cup Slices Strawberries
  • 1/8 Cup olive oil
  • 1/8 Cup fig or blackberry balsamic vinegar
  • 1 pinch sea salt
  • 1/2 Cup Cooked Salmon or Chicken this is optional


  • In a medium saucepan, cook peas until just blanched, about two minutes in a small amount of boiling water. Drain and set aside. Meanwhile, fill two salad bowls with chopped arugula and baby spinach. Divide the avocado, blueberries and/or strawberries evenly between the two bowls. Add the peas, also distributed evenly. If you want some protein in this salad, add your choice of a ¼ cup of nuts or seeds or cooked salmon or chicken to each bowl.
  • In a medium glass bowl or salad dressing shaker, combine the olive oil, balsamic vinegar and salt. Cover well and shake until blended (or use a fork to whisk well). If you like a less bold salad dressing, use two parts olive oil to only one part vinegar. Drizzle dressing over your salads and serve. Extra dressing will stay fresh covered in the refrigerator for five to seven days.

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