Spring Pea and Arugula Salad with Creamy Dill Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring salad of tender peas, arugula, radish, cucumber, and avocado with a creamy dill dressing. Fresh, light, and tangy with a cool herb flavor, it's an elegant side for brunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
- 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 it out)
- salt to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 973mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1153mg
- Calcium
- 242mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.