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Ready in 15 minutes

Carb-Wise: Seared Shrimp & Crisp Spring Pea Salad

with Chive Vinaigrette

Cooking time

15 minutes




270 /serving

Spring into action with a snippy snappy salad that celebrates the growing season. Give your string peas and green peas the quickest of blanchings to ensure they retain their crispness. Tossed with baby greens in a chive and garlic vinaigrette, they’ll reward you with an uplifting effect. Top off each serving with pan-seared shrimp that come off the pan lively and luscious in a sprinkling of zesty herbs.

We will send you:

  • 285g Shrimp
  • 200g Sugar snap peas (or snow peas)
  • 1 Bunch of chives (or garlic chives)
  • 1 Garlic clove
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 30ml Apple cider vinegar
  • 100g Green peas
  • 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Shrimp, Sulphites

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
1470 mg
Total Carb
23 g
8 g
27 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice the chives. Mince the garlic.
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Blanch the vegetables
Fill a large bowl with ice water. Add the string peas to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. In the final min., add the green peas. Drain and transfer to the ice water. Once cool, drain and pat dry with paper towel.
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Make the vinaigrette
In a second large bowl, combine the vinegar, chives, garlic, 3 tbsp olive oil (double for 4 portions), ½ the spices and S&P.
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Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.
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Make the salad & serve
To the bowl of vinaigrette, add the vegetables and baby greens; toss well. Divide the salad between your plates. Top with the shrimp. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.