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Spring Pea Salad
This Spring Pea Salad is one of our absolute favorites! It's great as a side dish, or as a main dish with salmon or steak on top!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer, Main Course, Salad, Side Dish
Cuisine:
American
Servings:
6
Calories:
262
kcal
Author:
Lauren Allen
Equipment
Blender
Ingredients
For the Salad:
2
cups
fresh snow peas
2
cups
peas
(frozen or fresh )
1
cup
micro baby pea shoots
2 1/2
cups
arugula leaves
2 1/2
cups
fresh spinach leaves
(or spring mix lettuce)
¼
cup
sweet onion
, thinly sliced
4
radishes
thinly sliced
freshly ground black pepper
to taste
Salmon or steak
for topping, if desired
For the dressing:
1/4
cup
plain Greek yogurt
1/2
cup
olive oil
1
teaspoon
dijon mustard
2
teaspoons
granulated sugar
1/4
cup
apple cider vinegar
2
lemons
zest and juice
2
teaspoons
kosher salt
Instructions
Blanch the snow peas and green peas in boiling water for 1-2 minutes, until they turn bright green. Drain and rinse with ice cold water.
Add peas to a large bowl. Add baby pea shoots, arugula, spinach, onion and radishes and refrigerate until ready to serve.
For the dressing, add all ingredients to a blender and blend until smooth. Can be made days in advance.
Pour dressing over salad and toss gently to combine. We love this as a side salad, or as a main dish topped with salmon or steak! Delicious!
Nutrition
Calories:
262
kcal
|
Carbohydrates:
18
g
|
Protein:
7
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
830
mg
|
Potassium:
466
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
2205
IU
|
Vitamin C:
110.1
mg
|
Calcium:
71
mg
|
Iron:
2.4
mg
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