Snap Pea Salad With Whipped Ricotta
Recipe: #37408
September 10, 2021
Categories: Salads, Vegetable Salad, Peas, Gluten-Free, Heart Healthy, Low Calorie Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Herbs, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.