Three-Pea Salad with Ginger-Lime Vinaigrette

A Chef McCargo recipe

Lovely and light. This beautiful salad calls for three different peas (sugar snap peas, snow peas and sweet peas) and a zesty, ginger-lime vinaigrette, which makes for a sophisticated, yet simple, dish.

pea salad recipe

: Serves 6 (1 serving = ½ cup)

Ingredients

  • 1 cup sugar snap peas
  • 1 cup snow peas
  • 1 cup fresh or thawed frozen sweet peas
  • Vinaigrette:
  • 1 teaspoon soy sauce, reduced sodium
  • ¼ cup fresh lime juice
  • 1 teaspoon fresh lime zest
  • 2 teaspoons fresh ginger, chopped
  • ½ cup canola oil (can substitute grapeseed oil)
  • 1 tablespoon hot sesame oil
  • 1 tablespoon sesame seeds
  • Optional garnish: freshly cracked coarse black pepper to taste

Nutrition Per Serving

Calories 225 cal
Total Fat 21 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 70 mg
Carbohydrates 6 g
Protein 3 g
Phosphorus 40 mg
Potassium 117 mg
Dietary Fiber 1.8 g
Calcium 46 mg

Directions

  1. Lightly toast the sesame seeds in a hot skillet, tossing them constantly for about 3–5 minutes.
  2. In a large pot of boiling water over high heat, blanch all 3 types of peas for 2 minutes, drain and then shock them in a bowl of cold water. Transfer to a strainer and drain thoroughly.
  3. In a small bowl, whisk the soy sauce, black pepper, lime juice and zest until well-blended, about 1–2 minutes.
  4. Continue to whisk, adding the ginger. Slowly drizzle in the canola or grapeseed oil, then add the sesame oil, mixing until well incorporated.
  5. In a large bowl, combine the salad dressing with the pea mixture. Toss with the sesame seeds, add the black pepper to taste and serve.

Optional: Garnish with freshly cracked coarse black pepper to taste.