I love peas; I enjoy them whole and juiced but my favorite way to munch on them is in this spring salad. There is so much green in this dish: mixed greens, avocados and peas. No dressing from a bottle here! Sherry vinegar and freshly squeezed orange juice make this salad flavorful without the added calories and fat of traditional store-bought dressings. I also like to throw in some flax oil for an added dose of healthy fats. Serve this salad for lunch or as a side at dinner.
Spring Pea Salad
1 1/2 lbs. fresh peas in the pod, shelled (approximately 2 cups) or 2 cups frozen peas
8 cups fresh mixed salad greens
1 ripe avocado, peeled, pitted and diced
1/2 small red onion, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed orange juice
3 tablespoond Barlean’s Flax Oil
2 teaspoons red wine or sherry vinegar
2 tablespoons chia seeds
Bring a large saucepan of salted water to a boil. Add the peas and cook for 4-5 minutes or until bright green and tender. Drain and rinse under cold water.
In a large mixing bowl, toss the peas with remaining ingredients. Mix well to combine; serve.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more