Coriander Pea Salad

Spring is just the perfect time to load up big on fresh green vegetables and boost your immune system with this crispy Coriander and Pea Salad with a fruity note. The intensive aroma of fresh peas from the garden combined with the pure herbal power of fresh coriander makes this a perfectly light lunch. Add a high quality protein source of your choice ( I personally find shrimps a perfect addition) and some pine nuts for an extra amount of healthy fat alongside the anti-inflammatory benefits of extra-virgin olive oil.

Ultra healthy because:

• Coriander helps the body to speed up elimination of heavy metals and toxins.
• Honeydew melon is rich in provitmin A carotinoids, which the body transforms into vitamin A and which is essential for healthy eyesight.

Recipe

Serves 4 , prep time 30 mins

Ingredients

200 g sugar snaps
150 g fresh peas (alternatively use frozen)
sea salt to season, divided
1 small cucumber (300 g)
2 spring onions
1 green chili
1/2 honeydew melon
bunch coriander (20 g)
1 organic lime, zest and juice
4 tbsps extra-virgin olive oil
pepper
2 tbsps roasted pine nuts

Optional:
200 – 300 g protein of choice (shrimps, chicken, meat, eggs)

Directions

• Bring a pot of water to boil and add the sea salt. Clean and rinse the sugar snaps then add together with peas to the pot and blanch for 2-3 minutes. Rinse under cold running water and let drain.
• In the meantime, clean and rinse the cucumber. Using a mandoline, shave thin slices off the cucumber. Clean the spring onions and cut into fine rings. Wash the chili, cut in half, remove the core and cut into fine rings. Seed the honeydew melon and usinga melon baller scoop out small balls. Rinse the coriander, gently shake off any excess water and seperate into two batches. Chop one half finely and pluck leaves from the other half.
• For the dressing, mix zest and juice of the lime with the chopped coriander, the EVOO, salt and pepper. Place the vegetables and melon balls into a bowl, add the dressing and carefully mix.
• Arrange the salad on plates and serve sprinkled with pine nuts and coriander leaves. Add your choice of protein.

Enjoy!