Raw Sugar Snap Pea Salad with Herby Vinaigrette
Sugar Snap Peas and Radishes plus an earthy fresh herb and lemon vinaigrette is the spring and summer fresh salad combo you've been searching for!
Servings: 4
Calories: 223kcal
Ingredients
- 1 lb. fresh sugar snap peas. 4 cups trimmed and halved.
- 1 bunch radishes trimmed and sliced thin or julienned.
Vinaigrette
- 1 cup fresh basil firmly packed
- ¾ cup fresh dill firmly packed
- 3 cloves garlic
- 1 tablespoon Dijon mustard
- ¼ cup fresh lemon juice 1-2 lemons
- ⅓ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
Instructions
- Wash and trim snap peas. Remove string and ends, then cut in half.
- Wash and trim radishes and then thinly slice, stack and julienne.
Make Vinaigrette:
- Place all ingredients in food processor or blender and process thoroughly. Taste for seasoning, adding additional S+P to taste.
- Place peas and radishes in a bowl. Pour half the dressing over and mix well. Add more dressing as needed.
- Dressed salad with stay good in the fridge for up to 5 days.
- Extra dressing can be stored in the fridge in a covered container for up to a week.
Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 348mg | Potassium: 371mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2235IU | Vitamin C: 85mg | Calcium: 89mg | Iron: 3mg