This healthy vegetable salad recipe highlights fresh peas, zucchini, fennel, watercress and mint. Serve alongside a roast chicken or turn it into a dinner salad by adding a soft-boiled egg and some cannellini beans. Source: EatingWell Magazine, May/June 2017

Renee Erickson
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Ingredients

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Directions

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  • 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.

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  • Trim zucchini and thinly slice on the bias. Slice fennel paper-thin, using a mandoline if you have one.

  • Combine the peas, zucchini and fennel in a large bowl with watercress and mint. Gently toss with oil, lemon zest and juice, salt and pepper. Gently stir in feta. Serve right away, garnished with more mint and/or feta, if desired.

Nutrition Facts

156 calories; 11 g total fat; 3.6 g saturated fat; 15 mg cholesterol; 282 mg sodium. 493 mg potassium; 10.3 g carbohydrates; 3.6 g fiber; 5 g sugar; 5.6 g protein; 1679 IU vitamin a iu; 40 mg vitamin c; 55 mcg folate; 156 mg calcium; 2 mg iron; 37 mg magnesium;