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Green Garden Salad With Persian Feta + Lemon Scented Dressing

By Teresa Cutter

Green Garden Salad With Persian Feta + Lemon Scented Dressing
Green Garden Salad With Persian Feta + Lemon Scented Dressing

What's great about it

This is one of my favourite salads at the moment. I love the fact that it can be eaten both raw or lightly blanched for 30 seconds to still keep it crisp and delicious. Peas are a great vegetable source of protein that helps to fuel and repair your body, build lean muscle and supports your immune system as well as weight loss. Peas are also high in fibre and great for weight control because they are low GI, help keep you full and keep blood sugars stable. 


280 g green peas - fresh or frozen

2 generous handfuls sugar snap peas

1 handful snow pea shoots, micro greens or sprouts such as broccoli or alfalfa

60 g Persian feta or goat's feta

1 x Dressing (see below)


Lemon Dressing

2 tablespoon lemon juice

3 tablespoons extra virgin olive oil or avocado oil

pinch of sea salt and white pepper



  1. Blanch your peas and sugar snap peas for 30 seconds or until the colour changes to bright green.
  2. Drain well and combine peas, sugar snaps and snow pea shoots into a large bowl.
  3. Mix dressing ingredients in a separate bowl and pour over salad.
  4. Divide onto serving plates and top with Persian feta. Enjoy.

Notes and Inspiration

Top with pumpkin seeds

Omit feta and swap with avocado if you like.

Serve with poached salmon, smoked salmon, fish in a bag, green burgers or earth burgers.

This salad keeps really well, so perfect to pack into a lunch box if you have any leftovers at dinner. 

More healthy recipes from Teresa Cutter

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