Spring Pea and Citrus Salad Recipe

This vibrant salad combines fresh spring peas and vibrant citrus fruit, celebrating the season. Great as side for a fish or poultry dish, or as is! Try it for a gourmet picnic instead of a potato salad! 


For the salad: 

  • 1 cup fresh spring peas*, steamed 
  • 1/2 cara-cara orange, segmented (reserve other half to the dressing) 
  • 1 cup fresh arugula  
  • ¼ cup pine nuts, dry toasted 

*can be substituted for frozen peas is fresh is not available 

For the dressing: 

  • ½ remaining orange, zested* and juiced 
  • ½ Meyer lemon, zested and juiced 
  • ¼ cup olive oil 
  • 1/2 teaspoon crushed red pepper flakes 
  • Salt and pepper to taste 
  • Balsamic vinegar glaze for drizzling 

*tip: zest the orange before you cut it in half for the ingredients  


Cool steamed peas to room temperature. In a platter, layer the arugula, peas and orange slices. In a small bowl, whisk together all ingredients for the dressing. Pour dressing over the salad generously. Add pine nuts on top and drizzle with balsamic glaze. 

Prep time: 15 minutes 

Serves: 2  

Recipe by Fernanda Larson, MS, CN. 2019. All rights reserved.