Apricot, Mint, & Pea Salad

This apricot, pea, and mint salad is bright, juicy, and full of contrast - the kind of dish that tastes like Shuswap Summer Feast in a bowl. Sweet, sun-ripened apricots and blueberries play against the fresh snap of peas and peppery greens, while crisp radish adds a subtle bite. Creamy feta brings richness and just enough salt to tie everything together, and a scattering of fresh mint lifts the whole dish with a cool, aromatic finish. It’s vibrant, refreshing, and beautifully balanced, perfect as a light meal or a standout side on a warm day.

Ingredients

• 12 apricots, halved and pitted

• 250 g sweet or summer peas, halved

• 4 cups spring mix or arugula

• Fresh mint, small leaves

• 150 g blueberries

• 4 radishes, thinly sliced

• 200 g creamy feta (or cubed regular feta)

Method

1. Layer greens in a serving dish.

2. Arrange other ingredients in small groupings (like a charcuterie board) for visual appeal.

3. Top with feta and mint.

4. Serve with haskap red wine dressing (below).