First can we take a moment to say thank you to spring time?! Summer and Fall get all the praise when it comes to fresh produce because of the abundance and/or trendiness of what’s in season. I mean who can compete with the excitement everyone gets when they see pumpkins? Spring gets the short end of the stick. Not only is it an unbelievably beautiful time of the year, watching everything come back to life and bloom, but what fruits and vegetables are available are so elegant and sweet.

Take English peas for example. What’s your memory of peas as a kid? I’m guessing dark green mushy bitter peas out of a can? While I will never hate on the convenience of canned vegetables, especially when it comes to making soups or stews, but the fresh in season English Pea has a gorgeous snap to it and sweet bright herbal flavors!

This salad uses a combination of English Peas, Sugar Snap Peas, and Green Beans with the addition of Cherry Tomatoes, Persian Cucumbers, and a mixture of Microgreens. The beautiful morsels are tossed in a Citrus Vinaigrette before being plated over a delicious Herbed Feta Labna. Make sure to have some soft crusty bread to absorb all the juices at the end! Enjoy!

Serves: 6

Prep Time: 30

Cook Time: 6

Ingredients

1lb Fresh English Peas Shelled

1lb Fresh Sugar Snap Peas

1lb Fresh Green Beans

5 Persian Cucumbers Cut in to 1/2 Inches Pieces

2 Cups Cherry Tomatoes Halved

8oz Labna

4oz Feta

1/4 Cup Fresh Dill Chopped

1/4 Cup Fresh Parsley Chopped

1/4 Cup Fresh Cilantro Chopped

1tbsp Fresh Lemon Juice

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Sherry Vinegar

2tbsp Cirtrus Marmalade

1 Clove Garlic Finely Minced

Salt & Pepper

1-2 Handfuls of Microgreens

2 Avocados

Directions

• Fill a large pot with water and stir in a teaspoon of salt. Place on the stove to bring to a boil.
• While water in boiling remove the stems of the green beans and sugar snap peas, and shell the English peas. Set aside.
• Grab a large bowl and prepare an ice bath by filling with ice and water. Set aside.
• Once water is boiling, working in batches, par boil the beans for 4 minutes and both English and Sugar Snap Peas for 2 minutes. Once ready immediately remove and place in ice bath you prepared. Set aside.
• To make the Feta Herbed Labna combine herbs, Labna, feta, and lemon juice in a bowl. Stir until well combined. Set aside.
• Make the dressing by whisking together olive oil, sherry vinegar, marmalade, garlic, and salt and pepper to taste.
• Drain the beans and peas from the ice bath. Lay out on a baking sheet and pat dry with paper towels.
• Toss the beans, peas, tomatoes, and cucumber in the vinaigrette and set aside.
• To assemble smear 1/6 of the Herbed Feta Labna on a plate. Place 1/6 of the salad on top of the Labne. Top with a small bunch of micro greens and a few slices of avocado.
• Garnish with a little sprinkle of flaked sea salt and serve.

Notes: If you can’t find Labna in the store you can substitute with Greek yogurt.