Registered Dietitian Jamie Miller from Village Health Clubs & Spas shares a simple recipe for a healthy green salad.


• 1 pound sugar snap peas, trimmed, stringed, cut in half on diagonal

• 1 bunch of asparagus, tender tops only

• Salt

• 1 bunch radishes (about 6 ounces), trimmed, thinly sliced

• 3 green onions, thinly sliced

• 4 ounces feta, crumbled

• 1 tablespoons extra-virgin olive oil or avocado oil

• Zest of 1 lemon

• 1 tablespoon fresh lemon juice, or more to taste

• Freshly ground black pepper and salt, to taste

• 2 tablespoons coarsely chopped fresh mint


Fill a large bowl with ice water; set aside.

Cook peas and asparagus tips in a large pot of boiling salted water until crisp-tender, about 2 minutes.

Drain from the hot water then transfer to the bowl with ice water to cool.

Once cooled, transfer to a kitchen towel to dry.

Toss peas, asparagus, sliced radishes, sliced green onion, and feta in a large bowl.

Add oil, lemon juice, and lemon zest to salad and toss to coat.

Season salad with salt, pepper, and more lemon juice, if desired.

Garnish with fresh mint.

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