Just a quick note to say hi and I hope you are all having a wonderful Fourth of July! We’re celebrating in the country with fresh blueberry galettes, grilled veggie kabobs with muhammara sauce, a mountain of kale chips, plenty of play time with our new puppy and lots of swimming.
This salad is on repeat lately. It’s so simple, refreshing and perfect alongside your favorite barbecue food. I hope you like it as much as I do.
PEA AND MINT SALAD
Serves 2
INGREDIENTS
8 oz. snap peas, cut on the diagonal
1 head treviso radicchio, chopped
1/2 cup mint leaves, minced
2 tablespoons olive oil
juice from 1/2 lemon
1/2 teaspoon flaky sea salt
PROCEDURE
Combine all ingredients in a large bowl and toss.
Truly simple and delicious. I liked it so much. Also tried it making with little fried onion and red bell pepper. Came out great. Thanks for sharing Sasha.
I’m so glad you liked it. Thanks for following!
Sounds like a great weekend, Sasha! Happy belated fourth <3 and YUM to this salad!
Hey Sasha,
Love to look at your food photos every few weeks!
You are clearly am amazing chef, and and an amazing photographer!
You also manage to collect gorgeous plates and spoons and other kitchen/dining tools!
Love ya!
Paul
Thanks Paul! I have a weakness for props, that’s for sure. Hope you are well.
mmmm, I’ve been looking for a new salad! this is definitely original! did you make this up?
Just started following you :)I have a vegan blog as well http://www.veganneeds.com
I did. Thanks so much for following along!