I’m liking peas right now. I’ve never disliked peas, but I’ve never eaten them much. Prior to last month, I had only bought peas twice in a decade, and it was bags of frozen peas to ice injuries.
But now I’m eating peas a whole lot more, and coming up with fun ways of eating them, like this salad:
My Pea Salad with Avocado Dressing is easy to make, too. I started with two 10-ounce bags of fresh peas from Trader Joe’s.
These bags are awesome, because they’re fresh, not canned or frozen, and they’re already shelled. I shelled over a pound of peas a week ago, for my grilled watermelon salad, and it was tedious. It took forever and then some, and I ended up with only half a cup. This is so much easier.
I steamed them for only about 3 minutes, until they were tender, and then dunked them in cold water to stop the cooking. Once cool, I drained them and into the salad bowl they went. I added:
- 1/2 a red onion, finely chopped
- 1 cucumber, chopped
- One eight-ounce bag of shredded red cabbage (or shred your own cabbage, you go-getter you!)
- zest of one lemon
- about 1/2 cup fresh parsley, roughly chopped (fresh basil would also be delicious)
To make the dressing, I chopped an entire avocado into small cubes. It went into a seperate bowl, and I added the juice from the lemon I zested. I made sure all the avocado got coated in lemon, because that keeps it from turning brown.
Then I added about 1/2 cup of non-fat Greek yogurt (plain), and stirred it up. The dressing went onto the other ingredients, and I stirred it all around.
Voila! A big healthy bowl of salad! (I set aside a few pinches of the parsley to sprinkle on top as a garnish.)
Creamy, flavorful, and the peas kinda burst a little bit when you bite them.
I took this to a family get-together, where my cousin Macrae had made fish tacos. I didn’t know her menu ahead of time, but this turned out to be a nice compliment to tilapia!
What are your favorite things to do with peas?
Keep it up, David!