Adapted from Dishing Up the Dirt (Harper Wave; $30), a farm-to-table cookbook by Andrea Bemis, based on her popular blog of the same name, dishingupthedirt.com.
Serves 2 to 4
2 large cucumbers
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 cup blanched shelled fresh peas or 1 cup thawed frozen peas
1 avocado, diced
4 radishes, thinly sliced
1/2 cup thinly sliced mint
4 ounces crumbled feta cheese
Salt and freshly ground pepper
With a mandoline or vegetable peeler, slice cucumbers into thin ribbons. Toss with lime juice and oil. Add peas, avocado, radishes, mint, and feta. Season with salt and pepper to taste and serve immediately. Do not let the salad stand more than 25 minutes before serving or it will become soggy.