Salads & Sides

Ultra-green Iceberg and Pea Salad with Minty Dressing

This ultra-refreshing crisp green salad combines blanched sweet peas, crisp cos lettuce, and cucumber tossed in a vibrant zesty mint dressing.

Prep Time15 mins

Cook Time5 mins

Servings4 servings

DietWhole Food

Ultra-green Iceberg and Pea Salad with Minty Dressing

What You Need

Ingredients

200g sugar snap peas, trimmed
200g frozen peas, defrosted
1 iceberg lettuce, cut into wedges
2 baby cos lettuces, outer leaves torn, hearts quartered
1 Lebanese cucumber, thinly sliced into rounds
1 small red onion, thinly sliced into rings
2 tbs apple cider vinegar
1/2 tsp caster sugar
Fresh mint leaves, to serve

MINTY DRESSING

2/3 cup fresh mint leaves
1/3 cup (80ml) extra virgin olive oil
2 long green shallots, coarsely chopped
Finely grated zest & juice of 1/2 lemon
1 garlic clove

Method & Prep

Directions

Place sugar snap peas in a saucepan of boiling water and blanch for 1-2 minutes until bright green and just tender, adding the peas in the final 30 seconds of cooking. Drain and refresh in iced water, and drain again. Combine in a large bowl with lettuce and set aside.
Place cucumber, onion, vinegar, sugar and a pinch of salt in a bowl, mix to combine and set aside to lightly pickle for 5 minutes.
For the minty dressing, place all dressing ingredients in a blender and blend until completely smooth and bright green. Season with sea salt and cracked pepper to taste, toss with salad, and serve.

MHC Holistic Chef's Tip

Whenever possible, source organic, pasture-raised, or locally grown ingredients. Whole, unrefined foods maximize cellular bioavailability and keep natural phytonutrients intact for optimal gut resilience.