Spring Vegetable And Arugula Salad With Labne And C

Name: Spring Vegetable And Arugula Salad With Labne And Cucumbers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Persian cucumbers, split lengthwise and cut into 1/4-inch disks (about 6 ounces; 170g); Kosher salt; 1 small red onion, thinly sliced (about 4 ounces; 115g); 12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans); 12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas); 8 ounces asparagus, woody ends removed, stalks cut on a sharp bias into 1-inch pieces (225g); 6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g); 8 ounces broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces (170g); 1 tablespoon (15ml) fresh juice and 2 teaspoons (5g) finely grated zest from 1 lemon; 2 teaspoons Dijon mustard (10g); 3 tablespoons extra-virgin olive oil (45ml), plus more for serving; 4 ounce arugula (115g; about 4 packed cups of leaves); 3 ounces toasted sunflower seeds (85g); 6 ounces fresh mozzarella cheese, cut or torn into 1/2-inch chunks (170g); 8 ounces labne or Greek yogurt (225g)

Servings: persons

2 medium Persian cucumbers, split lengthwise and cut into 1/4-inch disks (about 6 ounces; 170g)
Kosher salt
1 small red onion, thinly sliced (about 4 ounces; 115g)
12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans)
12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas)
8 ounces asparagus, woody ends removed, stalks cut on a sharp bias into 1-inch pieces (225g)
6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g)
8 ounces broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces (170g)
1 tablespoon (15ml) fresh juice and 2 teaspoons (5g) finely grated zest from 1 lemon
2 teaspoons Dijon mustard (10g)
3 tablespoons extra-virgin olive oil (45ml), plus more for serving
4 ounce arugula (115g; about 4 packed cups of leaves)
3 ounces toasted sunflower seeds (85g)
6 ounces fresh mozzarella cheese, cut or torn into 1/2-inch chunks (170g)
8 ounces labne or Greek yogurt (225g)

1
Season cucumber slices with kosher salt and set in a fine mesh strainer or colander over the sink or a bowl. Set aside while you prepare the rest of the vegetables.
2
Meanwhile, place red onions in a 1- to 2-quart container and cover with hot tap water. Set aside while you prepare the rest of the vegetables.
3
If using fava beans and English peas in their pods, shuck the beans and peas from their pods, keeping them separate. Discard the pods. Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch the favas, peas, asparagus, snap peas, and broccolini in the boiling water for 1 minute each, transfer to the ice bath to cool, then transfer to a paper towel-lined tray and pat dry. Remove and discard the skins from each individual fava bean. Set vegetables aside.
4
In a large bowl, whisk together lemon juice and mustard. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Drain, rinse, and dry the cucumber and red onion. Add blanched vegetables, cucumber, onion, arugula, sunflower seeds, and mozzarella to the dressing, and toss to combine, adjusting seasoning with salt and pepper.
5
To serve, spread a spoonful of labne on the bottom of individual plates, or cover the bottom of a large serving platter with the labne. Drizzle the labne with olive oil, then pile the salad on top. Serve immediately.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium Persian cucumbers, split lengthwise and cut into 1/4-inch disks (about 6 ounces; 170g), Kosher salt, 1 small red onion, thinly sliced (about 4 ounces; 115g), 12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans), and more.

Yes, Spring Vegetable And Arugula Salad With Labne And Cucumbers Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Vegetable And Arugula Salad With Labne And Cucumbers Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions