Cooking Light
This healthy vegetable salad recipe highlights the bright flavors of fresh peas, zucchini, fennel, watercress, and mint. Slice the fennel paper-thin, using a mandoline if you have one. Serve alongside a roast chicken or turn it into a dinner salad by adding protein with a soft-boiled egg and some cannellini beans.
How to Make It
1. If using frozen peas, cook in boiling salted water for 45 seconds to 1 minute. Transfer to a bowl of ice water until cold. Drain well.
2. Combine peas, zucchini, fennel, watercress, and mint in a large bowl. Gently toss with oil, lemon zest, lemon juice, salt, and pepper. Stir in feta. Garnish with mint leaves, if desired.
Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes
