Go Back Email Link
–+ servings
A vibrant Spring Garden Salad topped with edible flowers served on a white plate with an orange napkin and wooden handled knife and fork
Print Recipe
No ratings yet

Spring Garden Salad

This fresh and vibrant Spring Garden Salad is made with pea shoots, micro herbs, crisp vegetables, and edible flowers. It's a light lunch or side dish that's perfect for seasonal dining.
Prep Time15 minutes
Total Time15 minutes
Course: lunch, Main Course, Salad, Side Dish
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: carrot, cucumber, micro herbs, pea shoots, radish, sugar snap peas
Servings: 4 people
Calories: 125.5kcal

Equipment

  • Sharp knife
  • Vegetable peeler or mandoline
  • Mixing bowl
  • Small whisk or jar for dressing
  • Salad tongs

Ingredients

For the salad

  • 100 g pea shoots
  • 30 g mixed micro herbs
  • 6 radishes thinly sliced
  • ½ cucumber sliced into ribbons or rounds
  • 1 carrot julienned or shaved
  • 100 g sugar snap peas trimmed
  • 1 handful edible flowers such as nasturtiums or pansies

For the dressing

  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • ½ teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

  • Wash and dry all ingredients thoroughly. Slice the radishes, cucumber, and carrot as desired.
  • In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until emulsified.
  • In a large bowl, gently combine pea shoots, micro herbs, radishes, cucumber, carrot, and sugar snap peas.
  • Drizzle the dressing over the salad just before serving and toss lightly to coat.
  • Arrange edible flowers on top for a beautiful presentation.

Nutrition

Calories: 125.5kcal | Carbohydrates: 5.89g | Protein: 1.92g | Fat: 10.83g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.15g | Monounsaturated Fat: 7.69g | Sodium: 26.91mg | Potassium: 173.06mg | Fiber: 1.98g | Sugar: 3.55g | Vitamin A: 2954.12IU | Vitamin C: 36.76mg | Calcium: 25.26mg | Iron: 0.74mg