Spring Vegetable and Arugula Salad With Labneh and Cucumbers

Name: Spring Vegetable and Arugula Salad With Labneh and Cucumbers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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)

Instructions

Prep:10minCook:15min

Come spring, it helps to keep the fridge stocked with the season's best produce, already blanched, chilled, and at the ready. Here we combine sweet peas, grassy asparagus, green fava beans, crisp snap peas, and broccolini, along with some peppery arugula, a juicy cucumber, a red onion, and some fresh mozzarella cheese.

Updated at: Sun, 14 Sep 2025 06:37:29 GMT