Swedish Spring Pea & Dill Salad with Leftover Lamb

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Swedish Spring Pea & Dill Salad with Lamb

This vibrant Swedish-inspired salad combines tender slices of roasted lamb with crisp spring peas, fresh dill, and a light mustard dressing. It's a refreshing and protein-packed meal that makes the most of early spring produce.
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Prep Time:10 minutes
Cook Time:15 minutes

Ingredients

  • 200 g roasted lamb sliced, from leftovers
  • 100 g fresh spring peas blanched
  • 50 g radishes thinly sliced
  • 2 tbsp fresh dill chopped
  • 1 tbsp whole grain mustard
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 tsp honey
  • black pepper to taste
  • salt to taste

Instructions

  • If using leftover lamb, slice it thinly and let it come to room temperature.
  • Blanch the fresh peas in boiling water for 1 minute, then drain and rinse under cold water.
  • In a small bowl, whisk together the mustard, vinegar, olive oil, honey, salt, and black pepper to create the dressing.
  • In a large bowl, combine the lamb, blanched peas, radishes, and dill.
  • Drizzle with the dressing and toss gently to coat.
  • Serve immediately, garnished with extra dill if desired.

Notes

  • Lamb Substitutions: This salad also works well with smoked fish or roasted chicken for a lighter variation.
  • Make-Ahead Option: You can prep the dressing and slice the lamb in advance to assemble quickly before serving.
  • Seasonal Swaps: If fresh peas aren’t available, you can use thawed frozen peas. For extra crunch, try adding thinly sliced cucumbers.

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 280mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.3mg
Servings: 2
Calories: 38kcal