Go Back
+ servings
LANDSCAPE AERIAL VIEW OF SPRING MIX SALAD WITH PEAS, TOMATOES, CUCUMBERS AND SEEDS
Print Recipe
5 from 1 vote

Spring Mix Salad with Crunchy Peas & Seeds

This spring mix salad is a work of art in a salad bowl! Let’s zhuzh up a bag of lettuce by adding some spring veggies and crunchy seeds.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: American, Australian
Keyword: Easy, keto, vegan, whole30
Servings: 6 as a side
Calories: 140kcal

Equipment

  • Mandoline or V-Slicer

Ingredients

  • 4 cups spring mix salad (approximately 120 grams)
  • 1 small punnet Mini Roma / Oval tomatoes (approximately 200 grams)
  • 1 small punnet yellow oval tomatoes (approximately 200 grams)
  • 1 medium Lebanese or Persian Cucumber (approximately 120 grams)
  • 1 cup snow peas (approximately 150 grams)
  • 1 cup sugar snap peas (approximately 150 grams)
  • ¼ cup mint leaves
  • cup mixed seeds (I used Pepitas, sunflower, linseeds, black & white sesame seeds)
  • ¼ cup olive oil
  • 3 tbsps red wine vinegar

Instructions

  • Wash and string your snow peas and sugar snap peas, pat dry and julienne.
  • Wash, dry and slice your yellow and red tomatoes in half.
  • Rinse your cucumber and slice thinly either using a sharp knife or mandoline/v-slicer.
  • Wash and dry your mint leaves.
  • Add all the vegetables, mint, seeds, olive oil and red wine vinegar to a large mixing bowl.
  • Season and toss your salad, taste and adjust seasonings.
  • Arrange in a salad bowl - Serve & Enjoy!

Video

Nutrition

Calories: 140kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 28mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 761IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 2mg