Spring Salad With Peas and Radishes

Spring is finally here! This salad, made with fresh peas, sliced radishes, and a lemon vinaigrette is the perfect way to celebrate the end of winter.

Spring Salad Peas and Radishes
5 from 1 vote
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Spring Salad With Peas and Radishes

Spring is finally here! This salad, made with fresh peas, sliced radishes, and a lemon vinaigrette is the perfect way to celebrate the end of winter.

Course Salad
Cuisine Vegetarian
Keyword spring salad
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 27 minutes
Servings 4 servings
Calories 116 kcal
Author Openfit

Ingredients

  • ¼ cup fresh lemon juice
  • 1 Tbsp. extra-virgin olive oil
  • ¼ tsp. sea salt or Himalayan salt
  • ¼ tsp. ground black pepper
  • 2 cups fresh shelled peas
  • 1 head Bibb lettuce (or arugula) washed, patted dry, leaves torn
  • ¼ cup coarsely chopped fresh mint
  • 1 cup thinly sliced radishes
  • 2 Tbsp. shaved pecorino Romano cheese (optional)

Instructions

  1. Bring water to a boil in medium saucepan.

  2. Combine lemon juice, oil, salt, and pepper in a small bowl; whisk to blend. Set aside.

  3. Add peas to water; cook for 1 to 2 minutes. Drain.

  4. Plunge peas into ice water for about 10 minutes, or until peas are cold; drain again. Set aside.

  5. Combine lettuce and mint in a large serving bowl; mix well.

  6. Top with peas, radishes, and cheese. Drizzle with dressing; toss gently to blend.

  7. Divide evenly between four serving plates. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Spring Salad With Peas and Radishes
Amount Per Serving (1 serving)
Calories 116 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 198mg 8%
Total Carbohydrates 14g 5%
Dietary Fiber 5g 20%
Sugars 5g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.