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Spring Pea & Arugula Salad

This Seasonal salad covers all the elements. The perfect balance of salt, fat & acid, with a touch of sweet & savory.

plate of pea salad and a spoonful of peas

Salad - serves 4


1 1/2 cups english peas, blanched for 3-4 minutes. Drain.

2 1/2 cups arugula, chopped

1/2 cucumber, chopped

1 cup ricotta, goat or cashew cheese

12 raspberries, or strawberries, organic

4 mint leaves, tear the leaves into the salad

1/2 cup of dukkah, optional


1 tbsp fresh lemon juice, use the zest as well

3 tbsp extra virgin olive oil, or avocado oil

1/4 tsp sea salt, or to taste

sprinkle of fresh ground pepper

1/2 tsp monk fruit, or sugar in the raw

1/4 cup fresh parsley, chopped

1 tbsp white balsamic vinegar works well,

in lieu of lemon, or added with the lemon

Whisk the salt, black pepper, monk fruit and lemon juice together. Add the chopped parsley. Whisk in the olive oil or avocado oil to emulsify. Taste for seasoning. Set aside.


Dress the salad right before serving.

In a large bowl mix the arugula, peas, cucumbers, and mint leaves. Add a small amount of the dressing and gently toss. When plated drizzle more dressing over the salad and the cheese of choice. Lay the berries over the cheese. If using dukkah, sprinkle some over the salad and serve.

Dukkah Recipe is with the Spring Pea & Arugula Salad

A note on peas: If you can’t find english peas at your market, I recommend organic frozen peas. Blanch them for 3-4 minutes in salted boiling water, to keep the texture. Drain.

Laurie Richardone

is a seasonal gluten free chef

and certified health coach.

To work with Laurie, visit


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