Green Heron Tools Blog

Refreshing spring/summer salad

As every gardener / farmer / fresh-local-food-lover knows, time in the kitchen (& at the kitchen table!) changes not just with the seasons but also with the harvest, sometimes on a daily basis. Here at Green Heron Farms, sugar peas are waning and hull peas are just starting to come in. This delicious recipe is ideal for either, and it incorporates other late-spring-early-summer favorites, including mint, radishes, lettuce, chives and spring onions:

Chicken salad with peas, feta, & mint

Chicken salad with peas, feta, & mint

(from Patricia Wells’ Salad as a Meal

For the salad:
3 T coarse sea salt
1 cup shelled fresh or frozen peas (or an equivalent amount of sugar, snow or snap peas)
3 small spring onions or scallions, white part only, trimmed, peeled and cut into thin rounds
4 oz. Greek feta cheese, crumbled (1 cup)
1/4 cup fresh mint leaves, cut into a chiffonade
3 cups shredded cooked chicken or turkey
8 ounces cherry tomatoes, halved
1 large ripe avocado, halved, pitted, peeled, and thinly sliced
2 heads baby romaine (or any other delicious lettuce!), coarsely shredded
4 radishes, rinsed, trimmed, halved and thinly sliced
1/4 cup minced fresh chives
Creamy Lemon-Chive Dressing (recipe to follow)
Fine sea salt

1. Prepare large bowl of ice water
2. Blanch peas in boiling water, salt added, until crisp-tender — about 2 minutes. Immediately drain and chill by plunging into ice water
3. In a large, shallow bowl, combine all ingredients except the dressing and fine salt.
4. Use just enough dressing to coat ingredients lightly and evenly.

For the dressing:

2 T freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream
1/3 cup finely minced fresh chives
Lemon zest to taste

Combine lemon juice and salt in glass jar with lid; shake to dissolve salt. Add the cream, chives and lemon zest. Shake to blend. Taste for seasoning. (Can be stored in refrigerator for up to 1 week. Shake before each use).