May 032013
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 Garden Salad and Mangetout with Chive Dressing


Mangetout means ‘eat everything’, which is exactly what makes this type of pea a healthier option than regular peas. Since you eat the entire pod, you get a lot more fiber in your diet as well as more vitamins A and C (both antioxidants).


This garden salad uses mangetout instead of the usual cucumbers, which gives it surprising sweetness with super crunch. I recently found some really pretty purple salad onions (which seem to be a cross between a scallion and a red onion), which I added to give a nice kick, and served it with chive dressing.





(Serves 4)



Dressing ingredients:

1 cup / 200mL buttermilk or laban

2 tsp white vinegar

1 medium garlic clove, finely diced or minced

4 Tbsp freshly chopped chives

1/2 – 1 tsp sea salt

1/2 tsp freshly ground pepper (or to taste)



Salad ingredients:

Green salad leaves (ie. Little Gem, Butterhead, or any leaf with a soft flavor), 5oz / 140g (approximately 4 good handfuls)

12 cherry tomatoes, halved

4-6 scallions/spring onions (or purple salad onions), finely sliced

4 oz / 100g mangetout, cut into thirds



  1. Prepare the dressing by combining all the dressing ingredients in a screw-top jar, and shaking together. Place in the refrigerator until ready to use.
  2. To make the salad, tear the salad leaves into large pieces and either place in a large salad bowl or on individual plates.
  3. Cut the rest of the vegetables: cherry tomatoes cut in half, scallions/spring onions finely sliced, and mangetout cut in thirds.
  4. Evenly scatter the tomatoes, scallions/spring onions, and mangetout over the salad leaves.
  5. Pour the dressing on top just before serving.



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