Here’s a salad I have very often but in so many different ways. I adore peas – they’re soft and creamy and add just the right bulk to a still light and body-friendly dish. This recipe uses zucchini, red pepper and cucumber, but you could very well change it up with whatever is in your fridge.
Peas: are low in calories (only 81 calories per 100 grams), are packed with phyto-nutrients, minerals and antioxidants, help the body to resist infection, lower cholesterol, are packed with bone and brain-healthy vitamin K, contribute to healthy skin and eyes, are a great source of B-complex vitamins, and help to prevent defects in newborn babies with its folic acid content.
Peas and Veggie Salad
Prep Time: 5 minutes
Keywords: salad vegan vegetarian red pepper white onion peas parsley
- 2 cups canned peas (rinsed and drained)
- 1 red pepper
- 1 white onion
- 1 cucumber
- 1 handful of fresh parsley
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon mustard
- Dash of salt and pepper
Finely chop the onion, red pepper, zucchini, parsley, and cucumber into pieces large enough to poke with a fork but not that much bigger than the pea itself.
Rinse and drain the peas to make about 2 cups and place in a medium bowl. In a separate bowl, whisk together the lemon, oil, and mustard.
Toss all ingredients together until evenly combined.
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