Carrot, Radish and Sweet Pea Salad with Lemon-Basil Vinaigrette
Shaved carrots are paired with crisp radish slices, sweet sugar snap peas, luscious sliced avocado and tangy crumbled feta cheese. It all sits atop fresh baby lettuces and is finished with a scrumptious lemon-basil vinaigrette dressing. Dressing and vegetables can be prepared ahead, too!
Servings: 6 servings
Calories: 453kcal
Ingredients
Lemon Basil Vinaigrette (Makes around 1 1/2 cups)
- 1 cup fresh basil leaves packed
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard or more to taste
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons chopped fresh garlic around 3 cloves
- 2/3 cup extra virgin olive oil
- 1/3 cup vegetable oil or canola oil
- Kosher salt to taste
- Fresh ground pepper to taste
Carrot, Radish and Sweet Pea Salad
- 3/4 pound sugar snap peas shelled (around 3/4 cup peas) – see Note
- 4 medium carrots
- 1 bunch radishes preferably rainbow colored
- 1 large ripe avocado
- 1 1/2 cups mixed baby lettuces like red and green leaf and romaine
- 1/3 cup feta cheese crumbles
- Kosher salt to taste
- Fresh ground pepper to taste
Instructions
Lemon Basil Vinaigrette
- Place the basil, lemon juice, Dijon mustard, vinegar and garlic in a blender or food processor and blend until well mixed.
- In a measuring cup, combine oils. With the machine on, slowly add oil mixture.
- Season to taste with kosher salt and fresh ground pepper. Let sit for at least 30 minutes to allow flavors to blend.
Carrot, Radish and Sweet Pea Salad
- Bring a small pot of water to a boil. Add shelled peas and cook just until crisp-tender, around 2 to 3 minutes. Strain and immediately place peas in a bowl of ice water (this will stop them from cooking and also keep their pretty green color!). Set aside to cool.
- Peel and shave the carrots into long strips (see Tip below). Place in ice water with the peas.
- Trim off greens and pointy ends from radishes. Shave or thinly slice.
- Peel, pit and slice avocado.
- On one large platter or six individual salad plates, arrange the mixed lettuces. Top with avocado slices. Sprinkle with some of the feta cheese crumbles. Arrange carrot strips decoratively over the top. Place radish slices around the carrots. Sprinkle with remaining feta and cooked, drained peas. Season with salt and pepper. Lightly drizzle with some of the dressing over the top, passing the rest on the side.
Notes
Note on sugar snap peas: When buying the peas, take the time to feel each pea and buy the ones with the largest peas inside (not always the largest pods!). If you can’t find fresh sugar snap peas, substitute frozen edamame or green peas.
Tips on shaved carrots: Peel the carrots, then using your peeler, peel off one long strip lengthwise. Place that flat surface on a cutting board or your kitchen counter. Shave long strips off the other side until you come to the middle of the carrot. Flip it over and continue shaving on the other side. While I love the look of wide carrot shavings (as in this photo), it’s a bit easier to eat if you make them thinner, by cutting the shavings in half lengthwise. They still look pretty, too.
Make ahead: Dressing can be made up to 2 days ahead, covered and refrigerated. Peas can be cooked up to 24 hours ahead. Carrots and radishes can be sliced earlier in the day and kept in cold water in the refrigerator. Drain and dry before serving.
Nutrition
Calories: 453kcal | Carbohydrates: 14g | Protein: 5g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 204mg | Potassium: 577mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12090IU | Vitamin C: 50mg | Calcium: 119mg | Iron: 2mg