Refreshing Summer Pea Salad

I’m lucky to have a mom with a collection of reliably fabulous recipes, and it is she who gets the credit for passing along this cool, crisp standout of a summer salad. Because there are only a few ingredients in the recipe, it’s quick and simple to whip up, and you can detect and appreciate the flavors and textures of each of its components. Starring green peas and radishes, this wonderful alternative to a leafy salad is one of my all-time favorite recipes.

Petiterie’s expert recipe reviewer, Michelle Rauch, MS RD, observes that this light and refreshing salad would be a perfect picnic take-along, and I couldn’t agree more! It’s also amazing after a brief chill in the refrigerator, which is how I’m enjoying it today.

Michelle points out that peas and radishes are both full of vitamins and nutrients, many of which are supportive of healthy heart functioning. Green peas provide good amounts of folate and a whole slew of B vitamins, including B1, B2, B3, B6, and the critical cardioprotective B vitamin, choline. Radishes are great source of vitamin C. They also contain vitamin K, B6, niacin, folate and pantothenic acid.

(Heart-healthy recipes are featured on Petiterie because there’s research evidence that being petite may slightly increase your risk for cardiovascular issues. You can read all about it in this post.)

From my heart to yours… Bon appétit!

Refreshing Summer Pea Salad

2 cups shelled fresh green peas (You can substitute a 16 oz. bag of frozen peas. They’ll defrost more or less in the time in takes to assemble the salad.)
1/3 cup red radishes, trimmed and diced
1/4 cup fresh mint leaves, rough chopped
4 tablespoons shallots, peeled and diced
2 tablespoons extra-virgin olive oil
juice from 1/2 lemon
2 tablespoons freshly grated lemon zest
1 teaspoon finely minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder

1. Wash all fresh ingredients and pat dry with a towel.
2. In a medium sized mixing bowl, add green peas, radishes, mint leaves, and shallots.
3. In a small bowl, whisk the olive oil, lemon juice, lemon zest, garlic, salt, pepper, and curry powder together to make a dressing.
4. Pour dressing over the salad ingredients. Toss lightly to coat and combine.

(serves 4)

Thanks to Petiterie’s consultants Michelle Rauch, MS RD, and Andrea Rein, NPc, for their expertise in reviewing and contributing to this post.

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