Fennel-spiced pork over snap pea and radish salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Fennel-spiced pork over snap pea and radish salad

Diabetes-Friendly, Dairy-Free, Soy-Free, Carb-Conscious, Paleo, Mediterranean, Gluten-Free, Lean & Clean

2 Servings, 410 Calories/Serving

20–35 Minutes

We call this dish our Farmers Market Special. And with peak-season veggies like sweet snap peas, peppery radishes, and fennel two ways, it makes total sense. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 organic fennel bulb
  • 1 organic lemon
  • 1 or 2 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh mint
  • 5 ounces organic sugar snap peas
  • Your choice of protein
  • Sunbasket fennel spice blend (fennel seeds - sweet smoked paprika - granulated garlic - cumin - coriander)

Nutrition per serving

Calories 410, Total Fat 22g (34% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 140mg (6% DV), Total Carb. 26g (9% DV), Fiber 10g (40% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 30g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the salad ingredients

  • Peel and coarsely chop enough onion to measure ¼ cup [½ cup].
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Zest half the lemon, then juice both halves. [Zest 1 lemon; juice both lemons.] Set aside the zest for finishing the salad.
  • Cut the radishes in half, then cut the halves into thin half-moons. Set aside for finishing the salad.
  • Strip the mint leaves from the stems; coarsely tear the leaves. Set aside half for garnish.

In a large bowl, stir together the onion, fennel, and 1 tablespoon [2 TBL] lemon juice; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the snap peas.

2

Cook the snap peas; assemble the salad

In a dry large frying pan over high heat, add the snap peas in a single layer and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to the bowl with the onion and fennel. Do not clean the pan.

To the bowl, add the radishes, lemon zest, half the mint, and 1 tablespoon [2 TBL] oil and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare your protein.

3

Prep and cook your protein

  • Pork, chicken, or steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper and the fennel spice blend.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the fennel spice blend.
  • Tofu: Pat the tofu dry with paper towels; crumble or cut into ½-inch pieces. Season lightly with salt and pepper and the fennel spice blend. 
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season lightly with salt and pepper and the fennel spice blend.

In the same pan used for the snap peas, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and just cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, pork, steak, tofu, or plant-based chicken; and 6 to 8 minutes for chicken.

Serve

Transfer the snap pea and radish salad to individual plates and top with your protein. Garnish with the remaining mint and serve.

Kids Can!
  • Juice the lemon.
  • Strip and tear the mint leaves.
  • Stir the onion, fennel, and lemon juice.
  • Assemble the salad.
  • Garnish with the mint.