Spring Pea Salad
This salad is also good with thinly sliced pancetta.
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What you need:
15oz fresh or frozen peas 8oz sugar snap peas 8oz snow peas 5oz baby spinach leaves 1 small bunch mint 3 green onions Dressing: 1 cup plain yogurt 3 Tbsp lemon juice 2 Tbsp avocado oil (olive oil also works) 1 tsp Summer Herb Garden Savory salt & pepper |
Method:
Dressing:
Place ingredients for dressing in a bowl and whisk until well blended. Salt and pepper to taste.
Salad:
If using frozen peas, place them in a small pan and cover with water. Heat until the water is just barely warm, let sit until peas are thawed. Remove from water, do not cook.
Meanwhile, pull the strings off snap peas and snow peas. You can cut the peas in four or leave them whole, whichever you prefer.
Slice spinach into desired size.
De-stem mint and cut the mint leaves into thin slivers.
Slice green onions, including green part.
Place all vegetable in a salad bowl.
Toss vegetables with dressing.
Dressing:
Place ingredients for dressing in a bowl and whisk until well blended. Salt and pepper to taste.
Salad:
If using frozen peas, place them in a small pan and cover with water. Heat until the water is just barely warm, let sit until peas are thawed. Remove from water, do not cook.
Meanwhile, pull the strings off snap peas and snow peas. You can cut the peas in four or leave them whole, whichever you prefer.
Slice spinach into desired size.
De-stem mint and cut the mint leaves into thin slivers.
Slice green onions, including green part.
Place all vegetable in a salad bowl.
Toss vegetables with dressing.