Textual Chef

Pea and Mint Salad

A delightfully light spring salad of sweet green peas, fresh mint, shaved Parmesan, and arugula with a lemon dressing. Vibrant green, crisp, and ready in five minutes.

10 minEasyServes 4160 cal/serving

BritishSaladNo-CookVegetarianMediterraneanGluten-FreeNut-FreeEgg-Free

Ingredients

  • 2 cups frozen peas, thawed
  • 2 cups baby arugula
  • 1/4 cup fresh mint leaves, torn
  • 2 oz Parmesan cheese, shaved
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp extra virgin olive oil
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    Whisk together 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp extra virgin olive oil, salt, and black pepper to taste.

  2. 2

    In a large bowl, combine 2 cups thawed frozen peas and 2 cups baby arugula.

  3. 3

    Drizzle with the lemon dressing and toss gently.

  4. 4

    Scatter 1/4 cup torn fresh mint leaves over the top.

  5. 5

    Finish with 2 oz shaved Parmesan cheese and serve immediately.

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