Ingredients

8oz gem lettuce

4 radishes, thinly sliced

2 Persian cucumbers, thinly sliced

4oz snap peas, ends snapped off

4oz (about 2/3 cup) English peas, blanched or steamed

1 avocado, cubed and spritzed with lemon juice

1 carrot, thinly sliced

4oz feta cheese, cubed

2oz pistachios, roughly chopped

½ cup fresh mint, chiffonade

½ cup fresh basil, chiffonade

Fresh mint dressing

Black pepper, for serving

Lemon slices, for serving

Instructions

Step 1: Blitz together the fresh mint dressing until smooth. Set aside.

Step 2: Prepare the vegetables: thinly slice the radishes and Persian cucumbers. Snap the ends off the snap peas, and optionally slice some in half lengthwise to reveal the peas inside. Blanch or steam the English peas briefly.

Step 3: Cube the avocado and spritz with lemon juice to prevent browning. Season with a pinch of salt. Use a vegetable peeler to create long strips of carrot.

Step 4: Cube the feta cheese and roughly chop the pistachios.

Step 5: Stack the basil leaves, roll them tightly, and slice thinly with a sharp knife to create chiffonade ribbons. Repeat the chiffonade technique with the fresh mint.

Step 6: Arrange the gem lettuce on a large platter or serving bowl. You can chop some of the lettuce but keep most leaves intact.

Step 7: Add the radishes, cucumbers, snap peas, English peas, avocado, carrot, feta, pistachios, mint, and basil on top of the lettuce.

Step 8: Drizzle about two-thirds of the mint dressing over the salad and gently toss to combine.

Step 9: Serve the salad with black pepper, a squeeze of lemon, and an extra drizzle of the remaining dressing.

Tips & Variations

For extra crunch, toast the pistachios lightly before adding them to the salad.

If fresh English peas aren’t available, frozen peas can be used after blanching.

Try swapping basil for fresh tarragon or cilantro for a different herbal note.

To make it a more substantial meal, add grilled chicken or chickpeas.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Combine and dress the salad just before serving to keep it fresh. Leftovers are best eaten the same day but can be refrigerated and consumed within 24 hours. Reheating is not recommended for this fresh salad.

FAQs

Can I make the mint dressing ahead of time?

Yes, the mint dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Give it a good stir before using.

What can I use if I don’t have Persian cucumbers?

You can substitute with regular cucumbers, peeled and seeded if desired to reduce bitterness and maintain a crisp texture.