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Ultimate Spring Salad

Ultimate Spring Salad

with Radishes, Snap Peas, Pesto, and Mozzarella

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What makes this salad ultimate? Maybe it’s the fresh mozzarella and herby pesto that give it some Italian-esque braggadocio. Or the crisp snap peas and radishes that conjure up a vision of spring’s first harvest. Perhaps it’s the potatoes and carrots that make it homey and comforting. Whatever it is, there’s no denying that it takes veggie-loaded amazingness to the max.

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Red Bell Pepper

4 ounce

Baby Carrots

6 ounce

Sugar Snap Peas

2 ounce

Pesto

(ContainsMilk)

4 ounce

Fresh Mozzarella

(ContainsMilk)

3 unit

Radishes

¼ ounce

Chives

½ ounce

Basil

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate46 g
Sugar11 g
Dietary Fiber9 g
Protein19 g
Cholesterol40 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Strainer
Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Cut potatoes into ½-inch cubes. Core, seed, and remove white ribs from bell pepper, then cut into 1-inch squares. Trim any stems from snap peas.

2

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, 20-25 minutes total (we’ll be adding more ingredients to the sheet halfway through roasting).

3

Once water is boiling, add carrots to pot and let boil. After about 6 minutes, add snap peas. Continue cooking until carrots and snap peas are just tender with a little bit of bite left, about 2 minutes more. Drain, then transfer to a large bowl along with pesto.

4

In a medium bowl, toss bell pepper with a drizzle of olive oil and a pinch of salt and pepper. After potatoes have roasted 10-12 minutes, add bell pepper to same sheet. Return sheet to oven and continue roasting until potato and bell pepper are tender, 10-12 minutes longer.

5

Meanwhile, halve radishes through the stem end. Tear mozzarella into bitesized pieces. Pick basil leaves from stems and discard stems. Roughly tear leaves into pieces. Finely chop chives

6

Add potatoes, peppers, chives, and radishes to bowl with pesto and veggies. Toss to combine. Season with salt and pepper. Divide mixture between plates. Sprinkle with mozzarella and basil and serve.