Spring Pea and Mint Salad

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · vegetarian, gluten-free, keto, low-carb

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/4 lb frozen peas
• 2 oz sugar snap peas
• 1 radishes
• 1 small shallot
• 1/2 cup leaves fresh mint
• 1 oz feta cheese
• 1 lemon
• 3/4 tbsp olive oil
• 1/4 tsp honey

Method (tap to check — screen stays awake)

1. Bring a pot of salted water to a boil and set up an ice bath. Blanch the trimmed snap peas 2 minutes, adding the frozen peas for the last 30 seconds, then shock everything in the ice bath and drain well.
2. Whisk the zest and 3 tbsp juice of the lemon with the minced shallot, honey, olive oil, 1/2 tsp kosher salt, and a generous grind of black pepper — let it sit 5 minutes so the shallot mellows.
3. Slice the snap peas on a sharp bias and the radishes into thin coins.
4. Toss the peas, snap peas, and radishes with the lemon-pepper vinaigrette.
5. Fold in the torn mint and crumbled feta just before serving, saving a little of each for the top. Serve cool or at room temperature.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook