Snow Pea Salad with Papaya
Snow Pea Salad with Papaya - Almost too beautiful to eat topped with a tangy lime dressing
Healthy, because
Even smarter
Nutritional values
This recipe contains 40 percent of your daily requirement of vitamin A (beta-carotene), which supports healthy skin and vision and the formation of mucous membranes and bones.
Edible flowers can generally be pre-ordered at organic and specialty food stores.
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7.4 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 0 mg |
Ingredients
Kitchen utensils
Preparation steps
Separate radicchio and leaf lettuce into individual leaves. Rinse, spin dry, and tear into bite-sized pieces.
Rinse snow peas. Blanch in a pot of boiling salted water until crisp-tender, 2-3 minutes.
Drain the snow peas, plunge into ice water and drain in a sieve. Cut snow peas in half crosswise or into thirds.
Cut papaya in half lengthwise. Remove the seeds with a spoon. Peel and cut the flesh into slices, about 1/4 inch thick.
Gently shake the flowers to remove any debris. Pluck the petals.
Mix flower petals, radicchio, leaf lettuce, snow peas, and papaya strips in a salad bowl.
Rinse chile pepper, wipe dry, halve lengthwise and remove seeds. Finely chop chile.
Squeeze juice from lime. Measure 2 tablespoons of lime juice and mix in a small bowl with the chile. Season with salt and liquid sweetener to taste. Whisk in the olive oil.
Drizzle salad with dressing and toss to combine. Chop the cashews, sprinkle over the salad and serve.
