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arugula salad with peas and pistachios

This salad is bright, fresh, and crunchy. It’s a little peppery from baby arugula and radishes, and it all ties together with green peas and pistachios.

Course Salad
Cuisine Mediterranean
Keyword arugula, peas, salad, salad dressing
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 large or 4 small
Author Lauren Toyota


lemon tahini dressing

  • 1 lemon, juiced
  • 1 tbsp roasted tahini
  • 1 tbsp maple syrup
  • pinch sea salt & ground black pepper


  • 6 C baby argulua
  • 1 C spring peas or frozen peas, thawed in water
  • 5 to 6 radishes, thinly sliced on a mandolin
  • 1/4 C roasted & salted pistachios, roughly chopped
  • 1/4 C finely chopped chives


  1. Combine the dressing ingredients in a jar and shake well.
  2. If you're using frozen peas, let them sit in a bowl of water to thaw. Then drain well and pat dry before putting on the salad.

  3. Because everything is so delicate in this salad, I assembled it all right on a large plate and then dressed it just before eating so nothing got too wilted or soggy.

  4. To assemble, pile the arugula on a large serving platter. Top with peas, radishes, pistachios, and chives. Dress at the table right before serving!