Skinnytaste · by Gina Homolka★ 4.8 (5)
Pea Salad Recipe
NUTRITION · PER SERVING28M COOK
CAL 6%·PRO 14%
CARBS 12G43% OF CAL
4G FIBER0G ADDED4G INTRINSIC4G OTHER4G TOTAL SUGAR
FAT 5G35% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright spring salad of blanched peas, feta, radish, and fresh herbs bound with a creamy pea-yogurt dressing. This fresh and easy side dish celebrates seasonal vegetables.
sideamericansalad⚙️ food processor🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound frozen petite peas (or fresh shelled peas)
- Kosher salt (and fresh black pepper)
- 1/2 cup packed fresh dill sprigs (plus more for garnish)
- 1/3 cup packed fresh mint leaves
- 1/4 cup non-fat Greek yogurt
- 1 lemon
- 2 teaspoons extra-virgin olive oil
- 1/2 shallot (minced)
- 1/2 cup crumbled feta (for topping)
- 1 small radish (thinly sliced for garnish)
At a glance
PER SERVING · TIME 28M
CAL 6%·PRO 14%
CARBS 12G43% OF CAL
4G FIBER0G ADDED4G INTRINSIC4G OTHER4G TOTAL SUGAR
FAT 5G35% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 425mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.