Peas and Orange Salad with Crunchy Asian Noodles

Preperation time
20 m
Skills level

Serving size
6
Country of origin

Preparation time: 20 m
Servings: 6

Ingredients

  • 6 oranges, cut off skin and cut into 1/4 inch slices, then into quarters
  • 1 bag of frozen or fresh peas if in season
  • 1 small pomegranate, cut in half and placed in a bowl of water to release seeds
  • 3 kiwis, cut into chunks
  • 3-4 Swiss Chard leaves, rinse and dry - leave whole, garnish only
  • 2 heads of green leaf lettuce, rinse and dry
  • 1 container goat cheese, crumbles
  • one handful salted & roasted pumkin seeds
  • 1 bag of Asian noodles for a crunch
  • dressing: apple cider vinegar, olive oil, a squeeze of 1/2 orange, honey, sea salt add fresh thyme
Recipe Type:
Course:

This is a very delicious Spring or Summer salad. Swiss Chard isn’t Swiss, but a Meditteraan plant. It’s related to beets and spinach, and has a strong earthy flavor and slightly bitter taste. I think it’s best eaten sauteed with olive oil and garlic. In this salad I am using the chard more as a back drop to create a visually appealing salad. Feel free to chop some into the salad if you wish as well. I really like this salad combo and I hope you do too! Here are the easy assembly directions.

Start by cutting off the skin on the oranges. Cut off bottoms and work your way around in a circular motion using a pairing knife. Cut into 1/4 inch slices and set aside. Then cut the skin off the kiwis. And cut into tiny chunks, set these aside. Next, cook the peas according to the directions on bag, and be sure to rinse with cold water so they retain that gorgeous green color.

Next, cut the pomegranate in half and place in a bowl of water. Break it apart until seeds are released. They will sink to bottom. Pick out the pulp. Stain in a colander.

Rinse and dry the lettuce and chard. Cut the green leaf lettuce into bite size chunks. Leave the chard leaves whole and place inside a large wooden bowl as the backdrop to this gorgeous salad. Next, add in the chopped lettuce.

On top of the lettuce add in the orange chunks, kiwi, pomegrante seeds, cooled peas, and the pumpkins seeds along with a sprinkling of crumbled goat cheese. You can add a few slices of oranges and kiwi inside the bowls for a design element. Last, make your dressing using the following ingredients: apple cider vinegar, olive oil, 1/2 orange squeeze, pom seeds, drizzle honey, sea salt and fresh thyme herbs on a sprig. Shake well. Toss the salad with dressing right before serving.

Serving suggestions: I like to serve this salad with some crunchy Asian noodles and some spring veggie rolls. In this photo I also added some dried fruits and pumpkin seeds to a board to round out a delicious lunch or light dinner. I hope you enjoy!