Swedish Spring Pea & Mint Salad with Lamb
This vibrant Swedish-inspired salad combines tender slices of roasted lamb with crisp spring peas, fresh mint, 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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Ingredients
- 200 g roasted lamb sliced, from leftovers
- 100 g fresh spring peas blanched
- 50 g radishes thinly sliced
- 2 tbsp fresh mint roughly 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 mint.
- Drizzle with the dressing and toss gently to coat.
- Serve immediately, garnished with extra mint 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: 193kcal | Carbohydrates: 8g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 347mg | Potassium: 469mg | Fiber: 2g | Sugar: 6g | Vitamin A: 629IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 3mg
Servings: 2
Calories: 193kcal