Pea and Carrot Salad Recipe

by Registered Dietitian, Andrea Holwegner | Jul 31, 2017

Pea and Carrot Salad

This is a 6 ingredient salad that comes together quickly, featuring split peas and fibre.

Canada is a major grower of pulses. In fact, Canada is the largest exporter of pulses in the world and the largest producer of lentils and peas.

*Post sponsored by Pulse Canada  – www.pulses.org

 

 

 

Serves: 4

Time: 20 minutes (including split pea cook time)

 

Ingredients

• 2 large carrots
• 1 cup dry green split peas
• 2 cups water
• ½ cup chopped parsley
• 2 tbsp olive oil
• 1 lime

 

Instructions

1. Pre-cook split peas (Bring 1 cup of dry split peas and 2 cups water to a boil, then simmer for 12-15 minutes, until al’dente); drain and place in bowl.
2. Thinly slice carrots and put them in a bowl with the split peas. Add the parsley, olive oil and juice and zest from one lime. Toss to combine, then serve.

 Per serving:

• Calories – 89
• Fat – 6.9 g
• Protein – 0.8 g
• Carbohydrate – 6.7 g
• Fibre – 2 g