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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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 5.6g; carbohydrates 10.3g; dietary fiber 3.6g; sugars 5.2g; fat 11g; saturated fat 3.6g; cholesterol 14.8mg; vitamin a iu 1679IU; vitamin c 39.6mg; folate 54.8mcg; calcium 156.3mg; iron 1.6mg; magnesium 37.1mg; potassium 493.5mg; sodium 281.7mg.
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