May 31, 2022

Snap Pea + Carrot Salad with Lemony Chimichurri

 

Snap Pea + Carrot Salad with Lemony Chimichurri
Snap peas are so sweet and crunchy, and when they are fresh, they are delicious to eat raw! This quick + easy salad combines a ton of late spring veggies like butter lettuce, snap peas, carrots and radishes and is topped off with delicious and vibrant lemony chimichurri. Looking for more light + healthy recipes? Check out some of my favorites:
Thai Ground Pork Lettuce Wraps
Crunchy Thai Salad + Creamy Peanut Dressing
Greek Style Shrimp with Tomatoes + Feta
Prep Time 15 mins
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine American
Servings 4

Ingredients
  

For the Chimichurri:

  • ¼ cup coarsely chopped parsley
  • 1 tbsp chopped cilantro
  • 3 tbsp red wine vinegar
  • 2 garlic cloves, minced
  • ½ tsp dried oregano
  • ½ tsp crushed red pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • Zest from 1 lemon
  • ½ cup extra-virgin olive oil

For the Salad:

  • 1 head butter lettuce, leaves washed and dried
  • 8 oz snap peas, sliced into strips
  • 1 small carrot, sliced into thin rings
  • Thinly sliced radishes (optional, for garnish)

Instructions
 

  • In a food processor, combine the parsley, cilantro, vinegar and garlic. Process until smooth; add the oregano, crushed red pepper, salt and pepper. Transfer the sauce to a bowl and stir in the lemon zest. Pour the olive oil over the mixture. Let stand for at least 15 minutes so the flavors infuse the oil.
  • Place the lettuce, sliced snap peas and carrots in a bowl. Drizzle with 3-4 tablespoons of chimichurri and toss to combine.
  • Garnish with sliced radishes.
  • Store leftover chimichurri in an airtight container in the refrigerator.
Keyword 30 minute meal, Dairy-free, gluten-free, one-pot-meal, salad dressing, vegan, vegetarian

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