Pea Salad
A chilled salad built on sweet peas with fresh vegetables, herbs, and a tangy vinaigrette. Mixed raw and cooked, then tossed together and served cold.
Ingredients
Method
Dice the cucumber into small pieces and place in a large bowl.
Add the diced red onion, celery, and peas to the bowl.
Chop the fresh parsley and add to the bowl; set aside.
In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.
Refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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