Little Gem Pea Salad with Lemon French dressing – A Crisp & Refreshing Spring Facet
In search of a shiny and crunchy salad that screams spring? This Little Gem Pea Salad is your go-to. Made with crisp Little Gem lettuce, candy inexperienced peas, contemporary herbs, sprouted lentils, vegetable sprouts, and tossed in a tangy lemon French dressing, it’s a easy but flavorful salad facet dish that comes collectively in minutes. Whether or not you’re serving it at an Easter brunch, a spring picnic, or alongside a weeknight dinner, this refreshing spring salad recipe brings seasonal produce to the highlight—with minimal effort and most taste.
What Is Little Gem Lettuce?
If you happen to ever spied fairly little mini heads of lettuce, neatly compacted into petite bundles in various colours of inexperienced and pink, then you definitely’ve most likely had an encounter with Little Gem lettuce, a spread in style amongst chef’s and small natural farmers. I develop it in my backyard, and buy it often at my native farmers market in Ojai. You too can discover it in well-stocked tremendous markets.
This Little Gem Pea Salad recipe showcases this straightforward spring salad that includes little gem lettuce, vegetable sprouts, dill, candy peas, sprouted pink lentils (you could find these in pure meals shops, make it your self, or substitute with cooked, cooled pink lentils), and a straightforward lemon EVOO French dressing. It’s tremendous straightforward to organize, and full of the tender, sunny flavors of the farm. With solely 6 elements, you’ll be able to whip up this wholesome, vegan, gluten-free Little Gem Pea Salad in underneath 10 minutes. If you happen to don’t have Little Gem lettuce, substitute any tender child lettuce inexperienced, reminiscent of butter or leaf lettuce.
Description
This Little Gem Pea Salad is a contemporary, crunchy, and vibrant facet dish made with tender peas, crisp lettuce, and a zesty lemon French dressing.
Little Gem Pea Salad:
- 2 small heads (about 8 ounces or 8 cups whole) Little Gem lettuce, separated into small leaves
- 1 cup vegetable sprouts (i.e., radish, pea, alfalfa, sunflower, kohlrabi)*
- ½ cup contemporary chopped dill
- 1 cup contemporary (or frozen, thawed) shelled candy peas
- 1 cup contemporary sprouted pink lentils** (might substitute with cooked, cooled pink lentils)
Straightforward Lemon French dressing:
- Make salad by putting lettuce leaves, vegetable sprouts, dill, peas, and sprouted pink lentils in a 3 quart salad bowl and tossing gently.
- Make lemon French dressing by whisking collectively lemon juice and zest, salt, and black pepper in a small dish.
- In a small dish, combine collectively lemon juice and zest, salt and black pepper as desired, and whisk collectively till combined.
- Drizzle over salad and toss.
- Serve instantly.
- Makes 8 servings (about 1 1/3 cups every).
Notes
*Discover a wide range of vegetable sprouts at your farmers market, grocery store, or make them your self.
**Discover contemporary sprouted pink lentils at pure meals shops, farmers markets, or sprout them your self following my information right here.
- Prep Time: 10 minutes
- Class: Salad
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 70
- Sugar: 2 g
- Sodium: 7 mg
- Fats: 3 g
- Saturated Fats: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
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