By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
170 cal · 15 min
Fresh Kale Salad with Field Peas and Snaps
Recipe GLPR924c6c7d2fa0b4
A vibrant Southern-style salad featuring tender kale, field peas with snap beans, creamy avocado, and fresh vegetables tossed in a bright lemon-herb dressing. Quick to prepare and perfect as a wholesome side dish or light meal.
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Ingredients
16 oz Fresh kale, chopped
15 oz Canned field peas with snap beans, drained
1 Ripe avocado, diced
1 Large ripe tomatoes, diced
2 Carrots, peeled and grated
¼ cup Red onion, grated
⅓ cup Italian dressing
1 Tbsp Fresh lemon juice
Directions
Place the chopped fresh kale into a large salad bowl.
Drain the canned field peas with snap beans and add them to the bowl along with the diced avocado, grated carrots, and diced tomatoes.
In a small mixing bowl, whisk together the Italian dressing, grated red onion, and fresh lemon juice until well combined.
Pour the dressing mixture over the kale and vegetable mixture, then toss thoroughly until all ingredients are evenly coated.
Serve immediately and enjoy.
Comments
All ingredients are stocked year-round at Harris Teeter, Food Lion, and Walmart in Charlotte; field peas and kale are both North Carolina staples. Cost per serving runs roughly $1.50 to $2.00, driven mainly by the avocado, and the recipe is honest about its 15-minute time—no hidden chopping or marinating. It's a light, no-cook salad that works well for a family weeknight and reheats poorly, so it's best eaten same-day, but that's acceptable for a cold salad designed to be fresh.
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