Fresh Pea and Fennel Salad with Coconut Yogurt and Ancient Grains

This is my idea of the ultimate spring salad, full of fresh spring ingredients, tart dressing and ancient grains — not just any ancient grains, amazing freekeh grains.

Freekeh has four times more fiber than brown rice and blows other grains out of the water when it comes to protein content.  It’s rich in essential minerals, prebiotics and probiotics and sits very low in the glycemic index, giving you sustained energy throughout the day while also making you feel full longer.

Fresh Pea and Fennel Salad with Coconut Yogurt and Ancient Grains

  • 1/4 cup dairy-free coconut yogurt
  • 1 pinch paprika
  • 1 pinch fresh ground sea salt
  • 1 tablespoon olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup thinly shaved fennel
  • 1/4 cup fresh peas
  • 1/4 cup chopped fresh mint
  • 1/4 cup cooked freekeh grains (or more)
  • 1 tablespoon crumbled feta
  • 1 handful pea shoots

Whisk together the yogurt, paprika, salt, olive oil and lemon juice until smooth.  In a large bowl, combine the fennel, peas, mint and dressing; toss to evenly coat.  Gently stir in the freekeh grains, feta and pea shoots.

When plating garnish with additional pea shoots and a wedge of lemon.  Enjoy!

This recipe features organic ingredients from my SPUD delivers box.  Support sustainable farmers and score $20 off your order with promo code CREDM-LUKMAE!

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