It's About Time

If you have ever spent more that 5 minutes with me, it is fairly obvious that I love fitness. I have learned so much (sometimes the hard way) in the 30 years that I have been teaching. What better way to share my passion than to start a blog and pass on the information that I share with clients on a day-to-day basis.

Saturday, July 20, 2013

Snap Pea Salad with Radish and Lime

Snap Pea Salad with Radish & Lime Recipe
Makes: 4 servings, about 1 cup each
Active Time: 
Total Time: 


  • 8 ounces sugar snap peas, trimmed and halved (about 2 cups)
  • 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
  • 3 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 bunch radishes, trimmed and thinly sliced (about 10)


  1. Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.
  2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.


Per serving: 110 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 3 g fiber; 157 mg sodium; 140 mg potassium.
Nutrition Bonus: Vitamin A (20% daily value).
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1 1/2 fat (mono)

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