Carrot & Pea Salad With Yoghurt & Chive Dressing

by

Tenina Holder

POSTED November 1, 2018 (LAST UPDATED September 24, 2021)

Serves

6

Total Time

3mins

Calories

241

I love this one for the colour value alone. It tastes as good as it looks and is perfect winter or summer to get some veggies in the tum tum!!

recipe-image

    INGREDIENTS


  • Lemon icon
    Lemon

    1 (about 58 g)juice of

  • Carrot icon
    Carrot

    450 g (about 9)sliced

  • Fresh chives icon
    Fresh chives

    ¼ cup (about 12 g)sliced

  • Almonds icon
    Almonds

    ¼ cup (about 35 g)toasted

  • Lemon zest icon
    Lemon zest

    1

  • Honey icon
    Honey

    2 tablespoons (about 30 ml)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    60 g (about ¼ cup)

  • Greek yogurt icon
    Greek yogurt

    50 g (about 3 ½ tablespoons)

  • Water icon
    Water

    as needed

  • Frozen peas icon
    Frozen peas

    200 g (about 1 ¾ cups)

    METHOD


  • 1. Add lemon zest, lemon and honey to the TM5 bowl
  • 2. Blend - approx 1 min, 37°C, speed 1
  • 3. Then add extra virgin olive oil and greek yogurt to the TM5 bowl
  • 4. Blend - approx 20 sec, speed 8
  • 5. Transfer most of the dressing to a small bowl
  • 6. Add carrot to the TM5 bowl
  • 7. Chop - approx 3 sec, speed 5
  • 8. To blanch the peas, prepare an ice bath (large bowl filled with ice water)
  • 9. Add water to a clean saucepan
  • 10. Heat until just boiling - high heat
  • 11. Add frozen peas to the saucepan
  • 12. Cook - 30 sec, high heat
  • 13. Transfer the peas immediately to the ice bath
  • 14. Transfer carrots and peas to large serving bowl
  • 15. Add fresh chives to the large serving bowl
  • 16. Toss everything together with the dressing
  • 17. Top with almonds
  • 18. Serve with crusty bread

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