Refreshing Pea Salad

May 22, 2012

When I think about veggies, peas are usually the last thing I think about.

Refreshing Pea Salad

But…when I think about summer I think about light.

I think about salad.

I think about refreshing.

I think about cold.

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And since my mom was making fried chicken and potato salad for our solar eclipse party (yes, we’re totally those kind of people) I offered to bring the veggies.

My original plan was pea salad. Like my granny used to make. With mayo, boiled eggs, mustard. You know, it’s like potato salad, but with peas. But since the ‘rents (does any one still say that or am I just being annoying??) already claimed potato salad I thought that’d be a little TOO much mayo for one day.

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So I changed Granny’s pea salad recipe to a perfect summer refresher.

And I got to use the mint from my OWN mint plant. I felt so organic. I guess I should boast that in the title right? Organic Home Grown Mint Pea Salad.

Eeh.

The mint is the only “organic” part of this, so I guess that wouldn’t work out to well.

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I almost want to experiment more with this salad by adding some chicken chunks. 

I think that could totally turn this in to my new go to lunch.

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Because I am like ridiculously obsessed with these peas now.

And can 100% tell you that peas are my new go to vegetable.

Refreshing Pea Salad-2

Refreshing Pea Salad
Serves 6 hungry solar eclipse partiests

1lb bag of frozen peas, thawed

3 stalks of mint, leaves plucked and chopped

1/3 cup slivered almonds

1/4 red onion, diced

1/4 cup apple cider vinegar

1 tablespoon spicy brown mustard

2 teaspoons sugar

1/2 teaspoon garlic powder

1 teaspoon lemon juice

1 teaspoon honey

salt and pepper to taste

In a medium bowl toss the peas, mint, almonds, and onion together.

In a separate smaller bowl whisk the cider vinegar, mustard, sugar, garlic powder, lemon juice, honey, and s&p together. Drizzle over the top of the peas. Toss everything together. I always taste the salad at this point…if it’s a little too sour I add a dash more sugar (I of course lean towards the sweeter side, everyone else likes it more tart).

Refrigerate salad for at least an hour to allow the flavors to combine. Then serve with some fried chicken. Or all alone. With a big spoon.

Recipe adapted from Ilke’s Kitchen

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