Photo: Anna Pelzer
Carrot, Pea and Mint Salad Recipe
11 ingredients
20 min + 2 min
4 servings
openrecipes
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Estimated Nutrition (whole recipe, rough)
350
Calories
6g
Protein
14g
Fat
56g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the salad:
- 4 large carrots, washed, trimmed and peeled (about 1 pound)
- ½ cup of fresh (shelled) or frozen peas (defrosted)
- 1 tablespoon fresh mint, torn or cut with scissors into small pieces
- pea shoots for garnish, if you like
- For the Vinaigrette:
- ¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
- 1 lemon
- 3 sprigs mint
- 1 teaspoon honey (optional) if you like sweeter vinaigrette
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes