Fresh Carrot, Pea and Mint Salad
Fresh Carrot, Pean and Mint Salad takes about 22 minutes from beginning to end. This recipe makes 4 servings with 181 calories, 1g of protein, and 14g of fat each. For 60 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It works well as an inexpensive side dish. It is brought to you by Steamy Kitchen. 47 people found this recipe to be yummy and satisfying. Head to the store and pick up honey, salt and pepper, pea shoots, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns an outstanding spoonacular score of 87%. Similar recipes include Fresh Carrot, Pean And Mint Salad Recipe, Carrot, Pea, and Mint Salad, and Grilled Carrot Squash Salad with Pea Mint Dressing.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 2 minutes
Ingredients:
4 large carrots, washed, trimmed and peeled (about 1 pound)
¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
1 tablespoon fresh mint, torn or cut with scissors into small pieces
1 teaspoon honey (optional) if you like sweeter vinaigrette
1 lemon
3 sprigs mint
pea shoots for garnish, if you like
salt and pepper to taste
½ cup of fresh (shelled) or frozen peas (defrosted)
Equipment:
mandoline
food processor
grater
bowl
whisk
Cooking instruction summary:
For this salad you can use a mandoline slicer or a grater (manual or food processor). Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling salad. Blanch fresh peas in boiling water for 2 minutes. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them. Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.For the Vinaigrette: Crush 3 sprigs of mint and add to the olive or grape seed oil. Leave the mint in the oil for 10 minutes then remove the mint. You will now have mint infused oil. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice. In bowl whisk together oil, lemon juice, zest, honey (optional), salt and pepper. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.
Step by step:
1. For this salad you can use a mandoline slicer or a grater (manual or food processor). Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling salad. Blanch fresh peas in boiling water for 2 minutes.
2. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them. Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.For the Vinaigrette: Crush 3 sprigs of mint and add to the olive or grape seed oil. Leave the mint in the oil for 10 minutes then remove the mint. You will now have mint infused oil. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice. In bowl whisk together oil, lemon juice, zest, honey (optional), salt and pepper.
3. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.
Nutrition Information:
covered percent of daily need
