Spring Sugar Snap Pea & Radicchio Chopped Salad (GF, DF, Vegan)

Hey There,

It’s finally Spring! Let’s celebrate being in bloom with a crunchy refreshing seasonal salad. Below is a recipe for a recent favorite of mine, Spring Sugar Snap Pea & Radicchio Chopped Salad. Adding the sweetness from dates in will help curb a sweet tooth too…

Ingredients:

-12oz. sugar snap peas (roughly 1.5-2 cups will work)

-1/2 head of radicchio, thinly sliced

-1/2 cup toasted pine nuts, cooled

-1/2 cup fresh dill, chopped

-1/4 cup fresh mint leaves, chopped

-6 dates, pitted & sliced

-Olive oil

-Lemon Juice

-Red wine vinegar

-Salt

-Pepper

-Optional: Crumbled sheep’s milk feta

Directions:

-Slice the sugar snap peas lengthwise & add to a large salad bowl.

-Add the sliced radicchio, toasted pine nuts, chopped dill, chopped mint leaves, & sliced dates to the bowl as well, mixing with your hands to evenly combine.

-In a small bowl to the side, whisk together your simple dressing using olive oil, lemon juice, red wine vinegar, salt, & pepper. Feel free to add the lemon zest or a touch of honey in as well.

-If dairy is tolerated, add a bit of crumbled sheep’s milk feta into the salad bowl along with everything else & top with the dressing. Gently toss to evenly coat.

-Taste & adjust seasoning with any extra lemon juice, salt, or pepper your like. Serve in individual bowls or enjoy straight out of the big salad bowl!

**Pair this with your favorite protein of choice.

For your health,

Lily