Sugar Snap Pea Salad with Pecorino and Lemon
2016-04-05 19:29:20
Serves 4
Prep Time
10 min
Cook Time
3 min
Nutrition Facts
Serving Size
96g
Servings
4
Amount Per Serving
Calories 180
Calories from Fat 113
% Daily Value *
Total Fat 13g
20%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 29mg
10%
Sodium 343mg
14%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
7%
Sugars 3g
Protein 11g
Vitamin A
15%
Vitamin C
59%
Calcium
33%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- -1 pound sugar snap peas
- -3 Tbsp olive oil
- -2 Tbsp lemon juice
- -Salt and pepper to taste
- -1/4 cup finely grated Pecorino Romano cheese
- -2 radishes, thinly sliced on a mandolin
Instructions
- 1. Bring a pot of salted water to a boil.
- 2. Wash the sugar snap peas and de-string them, snapping the tip and removing the fibrous strand running lengthwise. Drop the sugar snap peas into the pot of boiling water. Cook for 1-2 minutes until a vibrant green color, then strain them and place into an ice bath.
- 3. Once the snap peas are cooled, strain them out and place on a cutting board. Julienne the peas lengthwise on a slight bias, having 3 to 4 long strips per shell.
- 4. Mix together the lemon juice, olive oil, salt and pepper and drizzle over the peas. Add grated pecorino and toss well. Garnish with sliced radishes if desired. Serve at room temperature or chilled.
Health Chef Lindsey http://healthcheflindsey.com/
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