Pea, Carrot and Spinach Salad with Garlic and Lemon Dressing

Ingredients

• Peas1/4 cup (50 g)
• Radish1/3 cup (40 g)
• Carrot1 medium (60 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Oregano1 pinch (1 g)
• Spinach1/2 cup (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked peas. If not, place the peas in a pot filled with boiling water and boil for 6 minutes. Drain.

2. 2

   Step 2

   Chop the spinach, grate the carrot and thinly slice the radish. Mix together.

3. 3

   Step 3

   For the dressing, squeeze the lemon, mix with the oil, garlic, oregano and salt and pepper to taste.

4. 4

   Step 4

   Cover the vegetables with the dressing and mix again.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pea, Carrot and Spinach Salad with Garlic and Lemon Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.