"Eat your spring veggies"
Spring Pea Salad
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Prep time 20mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
Salad Dressing
ingredients
- 1 medium diced Yellow Onion
- 2 tablespoons Cooking Oil
- 1 tablespoons Apple Cider Vinegar
- 2 tabelspoons Soy Yogurt
- 1 tabelspoons Honey
- 1 tabelspoons Wholegrain Mustard
- 2 tablespoons diced Chives
- 3 tabelspoons Olive Oil
- 2 fresh thinly sliced Radish
Dressing
Method
Step 1
In a small pan over medium heat add the cooking oil, once the pan is heated through add the diced onions and cook for about 2 minutes, you want to get some color on them, but not burnt. Once they are translucent and lightly browned remove the pan from the heat, set the onions aside and let them cool. In a medium-size bowl add the cooled onions, vinegar, yogurt, honey chives and whole-grain mustard and mix together. Using a whisk, slowly pour the olive oil and whisk at the same time. Make sure it’s all incorporated. The dressing will look slightly separated, but that’s ok. Continue whisking until combined and set aside.
Pea Salad
ingredients
- 2 tabelspoons Cooking Oil
- 3 whole cut in half lengthways Green Onions
- 1 cup fresh Peas
- 2 fresh thinly sliced Asparagus
- 2 fresh thinly sliced Radish
Pea Salad
Step 1
Pea Salad: In a small pot of salted boiling water add the peas and cook until cooked for 2 minutes or so…drain and set them aside. In a medium-size pan over medium-high heat add 2 tbsp of cooking oil, once the pan is sizzling hot add the sliced onions faced side down and sear for about. Avoid moving the green onions. If left alone they will get a nice charred browning color to them, which gives them a nice flavor. Place the cooked green onions on the plate in a circular way. Layer the pea and asparagus on top of the green onions and garnish with herbs, micro-greens, and radish. Drizzle the dressing around the plate or on top of the pea salad.