Green pea salad with lemon juice

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Calories 189, total fat 14 G., saturated fats 2 G., proteins 6 G., carbohydrates 13 G., fiber 4 G., cholesterol 0 mg, sodium 439 mg, sugar 7 G.

This juicy, vitamin-packed salad is made with a mix of sugar snap peas and snow peas, topped with fresh arugula and a lemony French dressing. Sugar snap peas, unlike snow peas, are firmer and have larger peas, so blanch them for a couple of minutes before adding them to the salad and immediately transfer them to ice water to give them a soft, crisp texture that's almost identical to snow peas. Both varieties can be eaten straight from the pod, mixed with other ingredients, and served as a side dish to any meat or fish dish, infusing them with spring freshness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Refueling

2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tbsp red wine vinegar
3 tbsp. l. olive oil
3 tablespoons of vegetable oil

Salad

2 pinches of sugar
450 g sugar snap peas, trimmed
0.5 tsp red pepper flakes
450 g snow peas, trimmed
2 cups arugula

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Dijon mustard, lemon, lemon juice, wine vinegar, sugar, sugar snap peas, red pepper flakes, arugula

Cooking the dish according to the recipe:

Prepare the dressing. In a medium bowl, combine the mustard, lemon juice, vinegar, and a pinch of salt. Slowly whisk in the olive oil and vegetable oil until smooth. Season with salt to taste.
Prepare the salad. Fill a large bowl halfway with ice water. Place a colander in the ice bath. Bring heavily salted water to a boil in a medium saucepan, adding a pinch of sugar. Add the sugar snap peas and cook for 2 minutes. Using a sieve or slotted spoon, transfer them to the colander in the ice bath to stop the cooking. Drain and spread the peas on a kitchen towel; pat them dry.

To serve, transfer the peas to a large bowl and season with salt, red pepper flakes, and a pinch of sugar. Toss to combine. Add the raw snow peas and arugula and drizzle with the dressing; toss. Serve immediately.

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