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Spring Green Pea Salad

This is a fresh and vibrant spring salad using peas in 3 different ways – garden peas, sugar snap peas and pea shoots.  Lovely textures and colours showing that summer is just around the corner!

Ingredients for 2 portions

90g sugar snap peas – trimmed and thinly sliced lengthways

90g garden peas – blanched and cooled

Couple of handfuls of pea shoots in salad and some reserved for garnish

Approximately 6 radishes – finely sliced

Couple of salad onions – trimmed and finely sliced

Handful of chopped fresh mint leaves and fresh chives

Mixed dark salad leaves – I used lambs lettuce and rocket


Whisk or mix the following ingredients together:

Zest and juice of ½ an orange

1 tsp. white wine vinegar

2 tbsp. sunflower oil

1 tsp Dijon mustard

Black pepper to taste

In a large bowl gently mix your chosen selection of salad leaves including the peas hoots reserving a small quantity for garnish. Add the radishes and fresh mint and mix in well, and then add the garden peas and sugar snap peas. Gently incorporate the dressing and place on a serving dish with some pea shoots to garnish

Peas are rich in antioxidants such as vitamin C & A and vitamin K and essential minerals including magnesium, potassium and calcium.  Compared to other vegetables peas have a high protein content and due their high fibre content they have a low GI.

Mint is calming, anti-inflammatory and is known to improve circulation.  It contains calcium, magnesium, manganese and other important bone related nutrients.

Dark green salad leaves are a good source of antioxidants, iron and fibre.