Avril Supermarché Santé
Avril recipe: Greens and feta salad

Avril recipe: Greens and feta salad

Refreshing and full of flavor, you will love our greens and feta salad, the perfect summer dish for al fresco dining.



- 3 litres of water for cooking

- 1 tbsp. salt

- 2 lb asparagus

- 1 cup pea sprouts

- 1 cup green peas

- 1 fennel bulb

- 1 small shallot

- 100g of organic feta from Fromagerie L’Ancêtre

- 4 cups spinach, no stem

- 12 cherry tomatoes, cut in half

Fine herbs dressing:

- 1 tsp. Dijon mustard

- ⅓ cup white wine vinegar

- ½ cup chopped fine herbs, to taste (parsley, basil, cilantro, mint, etc.)

- ⅔ cup olive oil

- Salt and pepper, to taste



1. In a large pot, boil water and salt.

2. Cut the asparagus into 4 cm sections and shell the green peas.

3. Blanch asparagus and peas in boiling water separately, 2 to 3 minutes for the asparagus and 3 to 4 minutes for the peas. Drain and throw in ice cold water immediately to stop cooking. (Cooking time will depend on the size of the vegetables. Taste during cooking to achieve desired texture.)

4. Thinly slice the fennel

5. Finely chop the shallot

6. Crumble feta cheese with your fingers.

7. Place all ingredients, including the pea sprouts, spinach and cherry tomatoes, in a bowl.

Fine herbs dressing:

1. Combine Dijon mustard, white wine vinegar and herbs in a bowl and mix.

2. Using a whisk, add the olive oil in a drizzle to create an emulsion.

3. Salt and pepper to taste.

4. Pour into the salad and mix well.

Preparation time: 25 minutes / Servings: 4

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