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Arugula and Pea Salad

This is from my Low-Carb Cookbook. Posting for ZWT3. I am posting the recipe for strawberry vinegar separately.

Recipe card by dicentraEditorial by recipesvibrant · Updated October 13, 2026
VeganBrunch< 15 MinsInexpensive
Arugula and Pea Salad

Total time

15 min

Servings

4

Calories

208.9

Category

European

Looking for a fresh, vibrant, and effortless meal? This Arugula and Pea Salad combines the peppery bite of fresh arugula with the natural sweetness of garden peas for a perfect vegan brunch dish. Ready in under 15 minutes, this budget-friendly recipe is as nutritious as it is delicious, making it an ideal choice for light lunches or a sophisticated side dish.

Ingredients

Makes 4 servings

  • 2 peas
  • 1 green onion
  • 6 arugula
  • 4 swiss chard
  • 1/4 raspberry vinegar
  • 1/4 strawberry vinegar

Method

  1. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.

  2. Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.

  3. In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.

  4. Drizzle over salad. Store any leftover dressing in the refrigerator.

Cook's notes

  • For the best texture, use blanched fresh peas rather than canned to maintain a bright green color and a satisfying snap.
  • Massage the arugula with a drizzle of olive oil and lemon juice a few minutes before serving to soften the leaves.
  • Add a handful of fresh mint leaves to enhance the earthy, summery flavor profile of the peas.

Easy swaps

  • Swap arugula for baby spinach or mixed field greens if you prefer a milder base.
  • Replace peas with edamame for an extra boost of plant-based protein.
  • Add toasted sunflower seeds or pine nuts for an added crunch and healthy fats.

Frequently asked

Is this Arugula and Pea Salad gluten-free?

Yes, this salad is naturally gluten-free. Just ensure your dressing ingredients, such as mustard or vinegars, are certified gluten-free.

Can I make this salad ahead of time?

You can prep the peas and dressing in advance, but it is best to toss the arugula with the dressing right before serving to prevent the leaves from wilting.

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