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Looking for something refreshing to eat? We got you covered! This Cool Mint and Pea Salad is refreshingly delicious and will keep you cool on the hottest of days. Peas are high in fiber and one of the best plant-based proteins. A light lemon and shallot vinaigrette loaded with herbs, keeps things from getting too sweet. The goat cheese creates a creamy texture pulling it all together. It’s a mouth watering delight for any palate.
Tip:Take frozen peas out and let them thaw in a bowl or colander while you prepare the dressing. They can thaw but will remain very cold, even partially frozen when ready to assemble salad. (no need to rinse peas under cold water.)
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Reviews:
Course Dinner, Lunch
Cuisine American
Serving 4 people
Ingredients:
| 1. | 1 cup blend of mint & basil leaves, torn or chopped |
| 2. | 1 large shallot, thinly sliced |
| 3. | ½ cup daikon radish, chopped or slivered |
| 4. | Handful snow pea shoots, ends trimmed off (optional) |
| 5. | Handful sunflower sprouts (optional) |
| 6. | 1 lb frozen peas |
| 7. | 2.5 oz chevre goat cheese |
For Dressing:
| 1. | Zest from lemon |
| 2. | Juice from 1 ½ large lemons (or 2 small) |
| 3. | 4 tablespoons champagne vinegar |
| 4. | 2 teaspoon raw organic honey |
| 5. | 1/3 cup extra virgin olive oil |
| 6. | Salt and pepper, to taste |
Directions:
Prepare Dressing in a Large Bowl.
Zest lemon first & add to the bowl, followed by lemon juice. Add the next 3 ingredients: champagne vinegar, honey and oil. Season with salt & pepper.
Add Herbs and Shallots.
Add chopped mint & basil leaves, and then thinly sliced shallots to the dressing.
Rinse Pea Shoots and Sprouts.
If using, rinse snow pea shoots & sunflower sprouts (trim the ends if you prefer) then toss into the bowl.
Add other Veggies.
Add chopped or slivered daikon radish. Next, add cold or partially frozen peas.
Add Goat Cheese.
Finally, add your goat cheese in dollops or chunks. It will break down and blend in with all the other ingredients. If you love mint, this is a great time to add in a little more.
Serve.
Serve cold as a side dish or add about ½ cup or more of room temperature freshly prepared jasmine rice for a refreshing lunch or light dinner.
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