Summer Salad with Pistachios, Mint and Peas

This is my go-to summer salad and I make it a bit more often than I'd care to admit. My husband and I both crave it so I always keep the ingredients on hand.  I adore peppery arugula, and its flavor really shines tossed with roasted pistachios, mint, parsley, peas and crumbled feta.  Whisk together a simple lemon vinaigrette and you're all set.  The mint adds a summery freshness that I love.  I usually use thawed, frozen peas, but if fresh are in season, even better.  The feta gives a salty bite, but freshly grated parmesan would also be quite delicious.  Pistachios add a nutty richness and the fresh lemon vinaigrette gives a tart, citrusy kick. Green, crunchy, fresh and packed with flavor, this salad is one that you will never get sick of.  

Summer Salad with Pistachios, Mint and Peas
Makes 4-6 small servings

1 box or bag washed baby arugula
1/4 cup roasted pistachios, shelled
1/2 cup frozen peas, thawed
1/4 cup crumbled feta cheese
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
juice from 1 small lemon
olive oil
sea salt
freshly cracked black pepper

In a large bowl, combine arugula, pistachios, peas, feta, parsley and mint.  Set in the refrigerator while you prepare the vinaigrette.

In a small bowl, combine the lemon juice with a generous pinch of both salt and pepper.  While whisking, stream olive oil into the lemon juice until the mixture comes together.  You will probably want to use between a 1/4 and 1/2 cup of oil, depending on how tart you want your vinaigrette.

Pour most of the vinaigrette over the salad and toss, add more dressing if needed.

Boxed, pre-washed arugula can always be found in my refrigerator for fast green salads.

Quickly thaw frozen peas by rinsing them with cold water.

Green, bright and delicious.