I’m thinking Spring. I’m thinking pastels and daffodils, chocolate eggs, and yellow forsythia bushes. And this salad goes right along with these thoughts. It’s fresh and colorful with peas, leeks, and radishes. It’s hearty with small potatoes, pearl couscous, and toasted pine nuts. Everything is topped with a simple lemon basil dressing. This salad is bright and flavorful and will make a beautiful offering at your Easter dinner table.
Kitchen tools you’ll need…
Food processor (optional)
Small sauce pans
Let’s get prepped
Hot Potato Tip
When cooking potatoes for a salad you want to make sure they don’t become mushy or over cooked. Even after they are taken off of the heat and drained, they continue to cook. So here’s what I do.
Cover the potatoes with cold water and sprinkle a little salt into the water. Boil until just tender, about 10 minutes, and then drain and set in fridge for 5 minutes so the potatoes don’t continue to cook. I keep my potatoes right in the strainer and cover with a clean dish towel. For this recipe, potatoes are sliced in half or into bite sized pieces after cooking.
Grab about 2 bunches of basil leaves, about 1/2 a cup packed. Finely chop the basil or throw it in a food processor with 1/4 cup olive oil, the juice of one lemon, and a little salt to taste.
Couscous & Nuts
Cook the couscous according to package directions and toast your pine nuts in a non-stick pan.
Slice those veggies
Thinly slice the radishes and the white and green parts of the leeks and measure out the frozen peas. Set the radishes aside and throw the leeks into a pan with a little olive oil to cook over medium heat. Once leeks are translucent add the peas and heat through. Add salt to taste.
Combine all ingredients in a large salad bowl and toss with some or all of the dressing. You may want to pour a little in and then taste and save some extra for each individual serving.
This salad is truly a springtime treat. It’s good served warm right away or served at room temperature if you happen to be taking it to a party or serving it for Easter dinner. I know what I’m bringing to my cousin’s house for Easter! This salad will fill you up and make you look forward to warmer, more colorful days.
This recipe was adapted from Country Living Magazine.
Perfect spring vegetable salad
Great addition to Easter Dinner
Fresh and delicious
Bright and hearty
Colorful and flavorful
~ Radishes are packed with Vitamins E, A, C, B6, and K
~ Pine nuts boost energy and curb appetite
~ Green peas stabilize the blood sugar and contain iron and Vitamin C
~ Leeks improve eyesight and keep skin clean and healthy
~ Potatoes provide more potassium than a banana and a ton of Vitamin C
- 20 oz small potatoes skin on
- 3/4 cup pearl couscous
- 6 radishes thinly sliced
- 1 tbsp olive oil
- 2 leeks white and light green parts, thoroughly rinsed and thinly sliced
- 1 cup frozen green peas thawed
- 1/3 cup pine nuts toasted
- salt to taste
- 1/4 cup olive oil
- 1 lemon juiced
- 1/2 cup fresh basil leaves packed
- Combine olive oil, basil, and lemon juice in a food processor and blend on low for 30 seconds. Alternatively, combine all ingredients in a bowl and stir to combine but make sure basil is finely chopped.
- Cover potatoes with cold water in a small sauce pan and add a few pinches of salt. Bring to a boil and simmer for 10 minutes.
- Drain potatoes and cover colander with clean dish cloth and place in fridge for five minutes to stop from becoming mushy. Slice into bite sized pieces.
- Cook couscous according to package directions
- Toast pine nuts in a non-stick pan over medium heat stirring constantly until golden brown and fragrant.
- In a non-stick pan over medium heat, heat olive oil and then add leeks. Cook about 5 minutes until translucent.
- Add peas to pan and cook for an additional 3 minutes, stirring frequently.
- Place all ingredients in a salad bowl and toss with desired amount of dressing.