Spinach, pea and red onion salad
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About this recipe:
Spinach and peas are accented with fresh mint and lemon juice in this simple, fresh-tasting late spring or summer salad which goes particularly well with lamb.
75g (3 oz) fresh spinach leaves, washed and drained
1/4 medium sized red onion, finely sliced
120g frozen peas or broad beans
Juice of 1/2 lemon
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh mint
1 1/2 tablespoons extra-virgin olive oil
Salt and pepper to taste
- Cook the peas according to packet instructions; drain and allow to cool.
- In a large bowl, combine all of the ingredients except the olive oil and lemon juice.
- Immediately prior to serving, squeeze over the lemon juice, add the olive oil and toss to coat the entire salad. Season with salt and black pepper.
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