Snap Pea Salad With Whipped Ricotta

4
Servings
15m
Prep Time
1m
Cook Time
16m
Ready In


"If at all possible, substitute pea tendrils or shoots for the arugula/watercress ingredient. I can never find them, so use either arugula or watercress in this great spring salad."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (125.7 g)
  • Calories 134.1
  • Total Fat - 7.9 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 16.4 mg
  • Sodium - 377.2 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.3 g
  • Protein - 9.3 g
  • Calcium - 235.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.1 mg

Step 1

Bring a medium saucepan of water to a boil over high heat. Add the peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer the peas to a bowl of ice water; let stand for 5 minutes. Drain well. Thinly slice lengthwise.

Step 2

Process ricotta and 1/2 teaspoons lemon zest in a food processor until smooth and creamy, about 15 seconds. Spread the mixture on a serving platter.

Step 3

Toss together the sliced snap peas, watercress or arugula, chives, mint, dill, and lemon juice in a large bowl.

Step 4

Arrange the pea mixture on top of the ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon zest.

Tips & Variations


No special items needed.

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