alt="Spring Salad with Peas and Radishes"

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.
Total Time: 27 min.
Prep Time: 15 min.
Cooking Time: 2 min.
Yield: 4 servings

• Hot water
• 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)
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.
Nutritional Information (per serving):
Calories: 116
Fat: 5g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 198mg
Carbohydrate: 14g
Fiber: 5g
Sugar Total: 5g
Protein: 6g


Did you like this recipe?
If so please comment below and I will add more like it. Thank you for stopping by Duffitness, your Beachbody Coach. Not only did Beachbody help me lose weight and live healthier but it’s helped me in all aspects of my life. Thank you for reading, Chris Duffield.


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