Pea & Carrot Salad Recipe

Recipe By EatingWell

This healthy salad recipe calls for tiny carrots, harvested in spring when young, with their tops still attached. If you can't find them, use 2 cups julienned carrots and substitute arugula for the carrot tops. Pea greens, also known as pea shoots, are the leaves, tendrils and flowers of a mature pea plant. Look for them at farmers' markets or asian markets.

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5minstotal
5m.total
Pea & Carrot Salad
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Ingredients for Pea & Carrot Salad Recipe

  • 1/4 cup Peas, fresh or frozen, divided
  • 0.17 cup Canned chickpeas, rinsed
  • 0.08 teaspoon Salt, Divided
  • 0.08 cup Buttermilk
  • 1/2 tablespoon Extra virgin olive oil
  • 0.08 teaspoon Ground pepper
  • 1 Small multicolored carrots
  • 4.17 Tiny carrots with greens attached
  • 1.33 cup Loosely packed pea greens or watercress
  • 0.17 cup Snow peas, trimmed
Nutrition
value
465
calories per serving
12 g Fat26 g Protein60 g Carbs30 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    26g
  • Carbs
    60g
  • Fiber
    30g

MacroNutrients

  • Carbs
    60g
  • Protein
    26g
  • Fiber
    30g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    725mg
  • Iron
    6mg
  • Vitamin A
    11370mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    235mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    139mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    220mg
  • Manganese
    2mg
  • Phosphorus
    546mg
  • Selenium
    20mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By EatingWell