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Shell Pea, Carrot & Arugula Salad with Feta


  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • sea or kosher salt, to taste
  • fresh-cracked pepper, to taste
  • 3-4 cups baby arugula
  • 4 carrots, shaved into ribbons with a vegetable peeler
  • 1 1/2 cup freshly shelled peas
  • 3/4 cup freshly-crumbled feta


Whisk together the lemon juice, mustard and paprika in the bottom of a large bowl.  Slowly whisk in the olive oil; season with salt and pepper.  Add the arugula, carrots and peas to the bowl; toss to combine.  Transfer the salad to a platter and top with feta.

Recipe adapted from The Kitchen Sink Recipes

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