Green Herb Salad with Peas & Pickled Onions
July 1, 2024 by Kimberly
Freshen up your meal with a vibrant green herb salad! Crunchy, zesty, and bursting with flavor, it’s a refreshing twist that’ll make your tastebuds dance.
20 MINUTES
EASY
VEGETARIAN
INT.
62 PER PORTION
CRUNCHY
FRESH
EVERDAY
SIDE SALAD
SPRING
SUMMER
ABOUT THE RECIPE
Elevate your salad game with this green herb salad, a lush blend of romaine and butter lettuce mixed with sweet peas and tangy pickled onions, all dressed in a light, herb-infused yogurt dressing. It’s a garden-fresh delight that captures the essence of spring in every bite.
How to serve
This salad shines brightest when served fresh. Toss the crisp lettuces with the peas and pickled onions just before serving and sprinkle generously with dill, chives, and tarragon for that extra burst of freshness. It’s perfect alongside a grilled fish or as a standalone dish that’s both fulfilling and light.
How to store
Best enjoyed immediately, however, if you have leftovers, keep them separate in an airtight container in the fridge. The salad stays fresh for about two days, but it’s ideal to add the dressing just before serving to maintain crispness.
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Green Herb Salad with Peas & Pickled Onions
- Total Time: 20 minutes
- Yield: 4 1x
Description
Recommended Equipment
- sharp knife
- cutting board
- large salad bowl
- medium-sized bowl
- small bowl
- measuring spoons
Ingredients
SALAD
- 1 butter lettuce
- 1 romaine lettuce
- 100 grams frozen peas
- 1 red onion
- 1.5 tbsp fresh dill
- 1.5 tbsp fresh chives
- 1.5 tbsp fresh tarragon
DRESSING
- 150 grams yogurt
- 2 tbsp lemon juice
- 2 garlic cloves
- 1/2 tsp dijon mustard
- salt & pepper to taste
Instructions
- Cut romaine and butter lettuce into bite-sized pieces, wash thoroughly, and spin dry. Place in a large salad bowl.
- Also wash chives, dill, and tarragon, dry, and finely chop. Add to the salad in the bowl.
- Fill a small bowl with frozen peas and pour hot water over them to cover and then set aside.
- In the meantime, in a separate bowl, prepare the dressing. Mix yogurt, lemon juice, peeled and pressed garlic cloves, and Dijon mustard together. Season with salt and pepper to taste.
- Drain the peas in a sieve and rinse with cold water. Let them drain and then add them to the salad bowl. Peel the red onion and slice it into very fine strips.
- Pour the dressing over the salad and top with the sliced red onions. Enjoy the salad immediately.
Notes
The calorie information may vary depending on the product used, country and region.
- Cook Time: 20 min
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