If you would have asked me years ago how I felt about green peas, I probably would have made a gagging motion. Especially the kind that come in a can and appear to be a funky green color from over-processing.
But today I was able to find some fresh green peas while in St. Louis, and decided I wanted to do something for dinner. I was in between obligations for my kids, and I needed to figure out what everyone was going to eat and when. I also needed to clear out some vegetables in my refrigerator. What better way to incorporate both than through a salad?
Here is what I used to whip up this tasty, but really healthy “Dinner on the Run.”
For the salad:
- 1 10 oz bag of fresh spring peas
- 1 cup of broccoli florets, chopped
- 1/2 English cucumber, sliced and halved
- 1/4 red onion, thinly sliced
- 1/4 cup toasted sunflower seeds
- 1/4 cup dried cranberries
Combine all ingredients in a large bowl, set aside.
For the dressing:
- 2 heaping TBSP Primal Kitchen brand paleo mayonnaise
- 1-2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Coconut vinegar
- 1 Tbsp Dijon mustard
- 1/2 tsp celery salt
- 1/4 tsp mustard powder
- 1/4 tsp oregano
- 1/4 tsp to 1/2 tsp garlic powder
- Fresh ground pepper, to taste
Wisk all ingredients together and pour over the vegetables. Toss and then enjoy! It gets better as it sits in the refrigerator. So if you feel stretched for time, but want to make something healthy for yourself, always remember vegetables make a great salad. If mayonnaise-based dressings are not your thing, then use a vinaigrette you love. Whatever you do, make it your own.
Until next time,