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Spring Pea Salad

Name: Spring Pea Salad
Prep time: 20

(3 votes, average: 5.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This colorful cooked spring pea salad uses some of the best food spring has to offer. For the prettiest salad, use ruby or rainbow chard. If you can’t find chard at your market, use...

4 leaves ruby chard, washed well
1 tablespoon olive oil
1 large shallot, thinly sliced lengthwise
1 cup fresh shelled English peas, or frozen
1 cup fresh shelled baby lima beans, or frozen
5 small radishes, washed and quartered
1 tablespoon Dijon mustard
1 tablespoon chopped mint or flat leaf parsley
1 to 2 tablespoons lemon juice

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Nutrition Facts

Calories

102 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

14 g

Sugar

5 g

Fiber

4 g

Protein

5 g

Sodium

152 mg

Directions

Strip the leaves from the chard stems, and roughly chop. Thinly slice the stems and keep separate from the leaves. Set aside.
Heat olive in a wide sauté pan over medium-high heat. Add shallot slices and cook until they soften. Add the chard stems and cook for 2 minutes or until the shallots turn golden and the chard stems have softened.
Stir in the chard leaves. When they begin to wilt, add the peas, lima beans, radishes, and salt. Sauté for 3 minutes if using fresh peas and beans or 1-2 minutes if using frozen.
Transfer to a serving bowl and mix in the mustard, chopped herbs, and lemon juice. Taste for salt. Serve warm or at room temperature as a side or over pasta.

Chef Tips

If you’re on a neutropenic or antimicrobial diet, add the herbs to the dish in step 3, along with the peas, lima beans and radishes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.