Fresh Shredded Snap Pea Salad with Lemon & Mint
Ingredients
Dressing
-
⅓
cup
olive oil
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
1
tablespoon
champagne vinegar
-
2
teaspoons
maple syrup
-
1
teaspoon
light miso
-
to taste
sea salt
-
to taste
ground black pepper
Snap Pea Salad
-
400
grams
snap peas, ends trimmed
-
5-6
radishes
-
½
cup
fresh mint leaves
-
¼
cup
toasted sliced almonds, chopped
-
to taste
Aleppo pepper (optional)
Instructions
- Combine all dressing ingredients in a sealable jar and shake well to mix.
- Chop the snap peas into thin slices and place in a large bowl.
- Halve and thinly slice the radishes, then add to the bowl.
- Thinly slice the mint and add to the bowl with the vegetables.
- Pour the dressing over the salad and toss to combine, seasoning with salt and pepper.
- Roughly chop the toasted almonds and sprinkle them over the salad.
- Add Aleppo pepper if using, and serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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