Midsummer Foragers Salad
A crisp and herbaceous summer salad made with sweet peas, radishes, dill, and green onions, finished with a creamy homemade tzatziki. Fresh, cooling, and perfect for warm-weather lunches, picnics, or gathering around the table after a day spent in the garden.
Servings: 4 servings
Equipment
- medium saucepan for blanching peas
- colander or fine mesh strainer
- large bowl of ice
- Cutting Board
- Sharp Knife
- measuring cups & spoons
- Large Mixing Bowl
- spoon, spatula or tongs for mixing
- serving bowl or platter
Ingredients
Salad
- 2 cups peas fresh or frozen
- 4-5 radishes thinly sliced
- 3 green onions finely sliced
- ¼ cup fresh dill chipped
- 2 tbsp olive oil extra virgin
- ½ lemon juiced
- ½ tsp celtic sea salt
- ¼ tsp ground black pepper
- microgreens or micobroccoli garnish, optional
Tzatziki
- 1 cup greek yogurt
- 4 tbsp olive oil extra virgin
- ½ lemon juiced
- ½ cup cucumber finely chopped
- 3 cloves garlic minced
- 2 tbsp fresh dill chopped
- ½ tsp celtic sea salt
- ¼ tsp ground black pepper
Instructions
- Bring a small pot of water to a boil. Add the peas and cook for about 2 minutes, just until bright green and tender. Drain immediately and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain well.
- Wash and finely chop the radishes, green onions, and dill. In a large bowl, combine the peas, radishes, green onions, and dill.
- Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss until everything is evenly coated.
- In a separate bowl, stir together the Greek yogurt, olive oil, lemon juice, cucumber, garlic, dill, salt, and pepper until smooth and creamy.
- Transfer the salad to a serving platter or bowl. Dollop the tzatziki over the top and finish with an extra drizzle of olive oil. Garnish with microgreens, if desired.