Description
Fresh and flavorful this clever new take on pea salad will add a pop of nutrition and color to any picnic spread!
Ingredients
- 16oz fresh English peas (can also use frozen)
- 2 stalks celery, thinly sliced
- 1/3 cup roasted cashews, roughly chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 3 green onions, thinly sliced
- juice of 1/2 lemon
- big pinches of kosher salt and fresh cracked pepper
- 2 oz feta, crumbled
- 1/4 cup good quality Caesar dressing
Instructions
If using fresh peas, blanch by adding them to a pot of boiling water for 60 seconds. Drain and rinse with cold water. If you are using frozen peas simply allow to thaw and use.
Gently stir together the peas, celery, fresh herbs, green onions, cashews, squeeze of lemon and season with kosher salt and several big cracks of pepper. Fold in the feta and caesar dressing.
Serve cold or at room temperature!
Notes
As noted, you can use fresh or frozen peas here. I’ve never tried it with canned peas but if you do you can report back in the comments how it is.
Make it vegan: use a vegan Caesar dressing and omit the feta
This salad is wonderful paired with salmon and roasted red potatoes but it goes lovely with nearly any other protein or picnic spread.
Nutrition facts are an estimate and will vary depending on brands of products you use!
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Nutrition
- Calories: 142
- Sugar: 3g
- Sodium: 121mg
- Fat: 9g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g