Summer Salad Recipe

Name: Summer Salad
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams red quinoa; 50 grams radish; 150 grams broad beans; 100 grams sugarsnap peas; 30 grams garden peas; 40 grams lamb lettuce; 80 grams cherry tomatoes; 2-3 spring onions; 1 pomegranate; 1 lemon; 2 tablespoons maple syrup; salt

Servings: persons

100 grams red quinoa
50 grams radish
150 grams broad beans
100 grams sugarsnap peas
30 grams garden peas
40 grams lamb lettuce
80 grams cherry tomatoes
2-3 spring onions
1 pomegranate
1 lemon
2 tablespoons maple syrup
salt

1
Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
2
Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
3
In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).
4
Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate. Serve with cold sparkling water or freshly made lemonade.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 grams red quinoa, 50 grams radish, 150 grams broad beans, 100 grams sugarsnap peas, and more.

Yes, Summer Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Salad

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