Pea Salad with Mint and Pecorino

Pea Salad with Mint and Pecorino

Health Rating
Prep Cook Ready in Servings
10 min 2 min 12 min 4


6 cup Arugula (trimmed)
1/4 tsp Black pepper
1 tbsp Extra virgin olive oil
3 cup Green peas, raw (unshelled)
1 1/2 tbsp Lemon juice
1/4 cup Mint, fresh (chopped)
1/2 cup grated Pecorino cheese
1/2 tsp Salt
2 cup Water


Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.

Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well.

Sprinkle with cheese. Serve immediately.

Nutrition Facts

Per Portion

Calories 263
Calories from fat 114
Calories from saturated fat 45
Total Fat 12.6 g
Saturated Fat 5.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 5.0 g
Cholesterol 33 mg
Sodium 692 mg
Potassium 461 mg
Total Carbohydrate 20 g
Dietary Fiber 6.8 g
Sugars 7.5 g
Protein 17.3 g

Dietary servings

Per Portion

Meat Alternative 1.1
Milk Alternative 0.6
Vegetables 3.1

Energy sources

Recipe from:
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