Spring Pea Salad with Dill, Wheat Berries and Radish
A vibrant spring pea salad. With thinly sliced fresh peas, mint, dill, wheat berries and a lemon dijon dressing. Healthy and delicious as a side dish or as a light main.
Equipment
Ingredients
- 1 cup wheat berries, rinsed
- 3 cups thinly sliced snap peas, cut on the diaganol
- 1/8 cup chopped fresh dill
- 1/8 cup chopped fresh mint
- 1/4 cup toasted sliced almonds
Lemon Dijon Dressing
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 clove garlic, minced
- 2 tablespoons finely chopped shallots
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Place the wheat berries and 6-7 cups water in a medium saucepan and bring to a boil. Reduce heat to low and simmer for 60-90 minutes, adding more water, if necessary, until tender. Drain, then rinse and set aside.
Make the Dressing
- Whisk together the lemon juice, zest, garlic, shallot, mustard, maple syrup and salt and pepper until well combined. The garlic should almost melt into the mixture.
- Keep whisking, slowly drizzling in the olive oil to create a dressing. Taste, season with more salt/pepper/lemon as desired. Set aside.
Make the Salad
- In a large bowl, combine the thinly sliced snap peas, dill, mint, almonds and wheat berries.
- Add the dressing, then toss together. I like to garnish with more dill/mint on top, but that's up to you.
Nutrition
Serving: 1servingCalories: 422kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 324mgPotassium: 472mgFiber: 11gSugar: 5gVitamin A: 1294IUVitamin C: 52mgCalcium: 209mgIron: 7mg