Little Gem Pea Salad with Lemon Vinaigrette – A Crisp & Refreshing Spring Side
Looking for a vivid and crunchy salad that screams spring? This Little Gem Pea Salad is your go-to. Made with crisp Little Gem lettuce, candy inexperienced peas, recent 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 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 ever spied fairly little mini heads of lettuce, neatly compacted into petite bundles in various colours of inexperienced and pink, then you definately’ve in all probability had an encounter with Little Gem lettuce, a spread well-liked amongst chef’s and small natural farmers. I develop it in my backyard, and buy it continuously at my native farmers market in Ojai. You may discover it in well-stocked tremendous markets.
This Little Gem Pea Salad recipe showcases this simple spring salad that includes little gem lettuce, vegetable sprouts, dill, candy peas, sprouted pink lentils (yow will discover 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 simple to organize, and filled with the tender, sunny flavors of the farm. With solely 6 elements, you possibly can whip up this wholesome, vegan, gluten-free Little Gem Pea Salad in below 10 minutes. If you don’t have Little Gem lettuce, substitute any tender child lettuce inexperienced, akin to butter or leaf lettuce.
Description
This Little Gem Pea Salad is a recent, 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 recent chopped dill
- 1 cup recent (or frozen, thawed) shelled candy peas
- 1 cup recent sprouted pink lentils** (could substitute with cooked, cooled pink lentils)
Easy Lemon Vinaigrette:
- Make salad by inserting 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 blended.
- Drizzle over salad and toss.
- Serve instantly.
- Makes 8 servings (about 1 1/3 cups every).
Notes
*Find a wide range of vegetable sprouts at your farmers market, grocery store, or make them your self.
**Find recent sprouted pink lentils at pure meals shops, farmers markets, or sprout them your self following my information right here.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 2 g
- Sodium: 7 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
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