Spring Salad with Herbs, Radishes and Peas
May 20, 2022
Mint and peas are perfect together and the peppery nasturtiums add another depth of flavor. Perfect for spring.
Mealtime: Lunch, dinner
Cuisine type: Mediterranean, Italian
Active preparation time: 15 minutes
Number of servings: 4
Dish type: Salad
- 1 cup mixed edible flowers, like nasturtium, marigolds, borage
- 4 cups mixed herb leaves like any mint, lemon balm, chervil, parsley, tarragon, garlic chives, bronze fennel or fennel tops, basil
- 1 teaspoon lemon juice
- 2 tablespoons plus 2 teaspoons high-quality extra virgin olive oil
- 1 cup cooked, chilled peas
- 1 cup of sliced radishes
- sea salt, to taste
Place herbs, radishes and peas in a mixing bowl. Drizzle over the juice and oil and season with sea salt and toss lightly.
Place into 4 bowls and top with flowers.
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