Spring Greens with Peas, Fennel and Radish
By Stephanie Figeira, Director of Nutrition Services
I Ingredients
- 2 Tbsp lemon juice
- 1 Tbsp raw apple cider vinegar
- 2 Tbsp olive oil or avocado oil
- 1 clove garlic, chopped or crushed (more to taste)
- 1/4 tsp black or white pepper
- Healthy pinch of sea salt
- 2 cups mixed seasonal greens
- 1 cup fresh peas
- 1 cup thinly sliced fennel
- 1/4 to 1/2 cup thinly sliced radishes
- 1/4 cup toasted walnuts
- 1.5 ounces aged sheep milk cheese or soft cheese of choice (optional)
S Instructions
- Combine the first 6 ingredients in the bottom of a large bowl and whisk to combine.
- Add the next 4 ingredients, reserving the walnuts and cheese.
- Toss to combine and let the salad rest for 5 minutes so the flavors come together.
- Add walnuts and cheese, if using, then serve.
+ Health Benefits
Green Peas
Green peas are a balancing food to the digestive system. They are high in B vitamins and folate, which the body needs for proper digestion of fats, proteins, and carbohydrates. Peas also provide antioxidant protection from oxidative damage due to free radical damage.
Fennel
Fennel supports the proper function of the immune system with its antimicrobial properties found in vitamin C.
Radish
Radish is antifungal and antibacterial and may support removal of toxins from the body. It also supports the functions of the lungs and stomach by stimulating appetite and acting as a digestive aid.
Traditional Use
In the U.S., radishes are often part of an appetizer or salad. In European cultures, they are typically eaten after a meal, especially after a large fatty meal.