Spring Pea Salad with Mint and Lemon Recipe
Daily Value: 6%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||49µg||12%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This recipe is everything a spring salad should be: easy, fresh, and light. The raw peas are naturally sweet and have a little bite, which gives the salad a nice texture. It's a great side dish to pair with grilled pork tenderloin or hamsteak.
- 1 cup fresh shelled peas
- 1 tablespoon olive oil
- Juice from half a lemon, plus zest
- 4-6 mint leaves, chiffonade
- Salt and pepper, to taste
Add the peas to a bowl and toss with olive oil and lemon juice. Mix in zest and mint leaves and season with salt and pepper to taste.