Spinach, pea and red onion salad

    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.

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    Serves: 2 

    • 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

    Prep:15min  ›  Cook:2min  ›  Ready in:17min 

    1. Cook the peas according to packet instructions; drain and allow to cool.
    2. In a large bowl, combine all of the ingredients except the olive oil and lemon juice.
    3. 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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