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Ingredients (16)

For the Spring Pea Bowl:

  • 2 handfuls mixed greens
  • 1/4 cup lemon juice
  • extra virgin olive oil for drizzling
  • 3 large scoops Spring Pea and Radish Salad (see below)
  • 1/2 ripe avocado, sliced
  • toasted almonds, for garnish

For the Spring Pea and Radish Salad:

  • 1/2 cup radish, rinsed and sliced into 1/8-inch rounds
  • 1/2 cup snap peas, pods sliced in half on the bias
  • 1/4 cup English peas, shelled
  • 1/2 cup quinoa, cooked and cooled
  • 1/4 cup mint, picked and roughly chopped
  • 2 cloves roasted garlic
  • juice of 1 lemon
  • zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
Nutritional Information
  • Calories182
  • Fat10.51g
  • Saturated fat1.47g
  • Trans fat0g
  • Carbs19.52g
  • Fiber5.29g
  • Sugar3.0g
  • Protein4.95g
  • Cholesterol0g
  • Sodium412.0mg
  • Nutritional Analysis per serving (6 servings) Powered by

This recipe from The Little Beet is packed full of fresh spring goodness: delicate greens, two kinds of peak-season peas, creamy avocado, and crisp radishes—plus quinoa to fill you up, and roasted garlic, lemon juice, mint, and toasted almonds for layers of flavor. You can experiment when it comes to garnishes for this bowl; try adding slivers of pickled red onions or beets, or use different toasted nuts, like pistachios. And rather than simple slices of avocado, try spring-inspired guacamole as a topping: add fresh sweet peas to the mashed avocado itself, with fresh mint instead of the usual cilantro, or try our Toasted Almond Guacamole with Apricots recipe. You can also scale this up to feed more people if you wish, but the amounts given make for a generous lunch or light dinner for one.

Do Ahead: You can roast garlic and cook quinoa specifically for this recipe, but it’s also a really great way to use up leftovers of both from another meal. See this guide to cooking quinoa if you’re new to it. For roasted garlic, simply cut the top off a whole head of garlic to expose most of the cloves inside, drizzle it with a little olive oil, wrap it in foil, and roast it in a 425 degree oven for at least half an hour. It’s not a bad idea to get in the habit of doing this whenever you’re using the oven for something else; then you can pop out a few soft, sticky-sweet cloves of garlic at a time to use in salad dressings or sauces, spread on toasted bread, or mash into mayonnaise throughout the week.

The More You Know: Ever wondered what’s the difference between snow peas, snap peas, and English peas? Click here to find out.

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Instructions

To make the Spring Pea and Radish Salad:
  1. 1
    Bring a large pot of salted water to a boil. Blanch both types of peas in the boiling water for about 90 seconds, then drain and shock them in ice water. When cooled, drain again and dry peas well.
  2. 2
    Gently mix peas and sliced radish with the cooked, cooled quinoa.
  3. 3
    Smash the roasted garlic cloves into a paste in a small bowl, and stir in the lemon juice, zest, and olive oil until combined. Drizzle the dressing over the vegetable and quinoa salad, then add the chopped mint and toss lightly until combined. Season with salt and pepper to taste, then build the bowl.

To assemble the Spring Pea Bowls:

  1. 1
    Add your greens to a serving bowl and lightly dress with lemon juice, olive oil, and a pinch of salt to taste. Toss gently to combine.
  2. 2
    Top with the Spring Pea and Radish Salad, then add sliced avocado and toasted almonds to garnish.
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