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Earth Eats: Real Food, Green Living

Sweet Pea, Fennel And Blueberry Salad

Edible flowers such as separated chive blossoms or the flower of the locust tree make for a festive presentation for this light, and simple salad. (Eoban Binder/WFIU)

A perfect salad to whip up as a companion to grilled pork chops or chicken. You can measure the dressing ingredients directly on top of the salad, then wait to toss it as you bring it to the table. That way the veggies stay nice and crisp.

Sweet Pea, Fennel And Blueberry Salad


  • 1 large bulb of fennel, outer leaves peeled off, thinly sliced
  • 2 cups fresh sugar snap peas (in the pod), blanched and shocked
  • 1 cup fresh blueberries
  • 1 tablespoon honey
  • juice of 1 lemon
  • juice of 1 lime
  • juice of 1/2 orange
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • Edible flowers such as chive blossoms or black locust blossoms (optional)


  1. Combine fennel, peas and blueberries in a large bowl and gently toss.
  2. Measure the dressing ingredients directly over the salad.
  3. Toss together just before serving.
  4. Sprinkle with edible flowers, if using.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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