Spring Pea Salad | Cook for Your Life
Spring Pea Salad - Cook For Your Life- anti-cancer recipes

Spring Pea Salad

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5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This colorful cooked spring pea salad uses some of the best food spring has to offer. For the prettiest salad, use ruby or rainbow chard. If you can’t find chard at your market, use spinach...


  • 4 leaves ruby chard, washed well
  • 1 tablespoon olive oil
  • 1 large shallot, thinly sliced lengthwise
  • 1 cup fresh shelled English peas, or frozen
  • 1 cup fresh shelled baby lima beans, or frozen
  • 5 small radishes, washed and quartered
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped mint or flat leaf parsley
  • 1 to 2 tablespoons lemon juice
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Nutrition Facts


102 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


14 g


5 g


4 g


5 g


152 mg


  1. Strip the leaves from the chard stems, and roughly chop.  Thinly slice the stems and keep separate from the leaves.  Set aside.
  2. Heat olive in a wide sauté pan over medium-high heat.  Add shallot slices and cook until they soften.  Add the chard stems and cook for 2 minutes or until the shallots turn golden and the chard stems have softened.
  3. Stir in the chard leaves. When they begin to wilt, add the peas, lima beans, radishes, and salt.  Sauté for 3 minutes if using fresh peas and beans or 1-2 minutes if using frozen.
  4. Transfer to a serving bowl and mix in the mustard, chopped herbs, and lemon juice.  Taste for salt.  Serve warm or at room temperature as a side or over pasta.

Chef Tips

If you’re on a neutropenic or antimicrobial diet, add the herbs to the dish in step 3, along with the peas, lima beans and radishes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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