Snap pea salad with lemon and feta

Indulge in a zesty and refreshing snap pea salad with the tang of lemon and the creaminess of feta. A delightful blend of flavors in every bite.

Ingredients:

• 4 teaspoons olive oil
• 1 tablespoon Meyer lemon juice
• ½ teaspoon Dijon-style mustard
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1/2 of a medium fennel bulb, leafy fronds reserved
• 2 cups sugar snap pea pods, trimmed and halved diagonally
• 1 cup baby arugula
• 4 radishes, thinly sliced
• ½ cup crumbled feta cheese (60g)
• 1 Meyer lemon, thinly sliced

Instructions:

1. To prepare the dressing, mix oil, lemon juice, mustard, salt, and pepper in a small bowl.
2. Cut, halve, remove core, and thinly cut the fennel bulb. Mix the sliced fennel, snap peas, arugula, and radishes in a large bowl. Pour the dressing over the salad and mix well.
3. Add cheese and fennel fronds on top before serving. Accompany with lemon slices.

Summary:

• Calories: 462 kcal
• Fat: 31 g
• Protein: 16 g
• Carbs: 36 g
• Potassium: 1114 mg
• Magnesium: 92 mg