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.

Renee Erickson
Source: EatingWell Magazine, May/June 2017
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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

155.8 calories; protein 5.6g 11% DV; carbohydrates 10.3g 3% DV; exchange other carbs 0.5; dietary fiber 3.6g 14% DV; sugars 5.2g; fat 11g 17% DV; saturated fat 3.6g 18% DV; cholesterol 14.8mg 5% DV; vitamin a iu 1679IU 34% DV; vitamin c 39.6mg 66% DV; folate 54.8mcg 14% DV; calcium 156.3mg 16% DV; iron 1.6mg 9% DV; magnesium 37.1mg 13% DV; potassium 493.5mg 14% DV; sodium 281.7mg 11% DV.