Peas and walnuts spring salad
Spring/Summer

Peas and walnuts salad

Peas and walnuts salad is an ode to wellness.

Peas are small precious gems that contain sweetness and goodness in its pure state. Their season is very short, so I love to consume them in generous quantities when they are fresh.

Peas are rich in phosphorus, potassium, vitamin C and vitamin K. Regular consumption of peas would lower cholesterol levels in the blood. They peas are very digestible, so they are recommended for those who usually do not consume vegetables.

Once purchased, fresh peas can be kept in the fridge for a few days and should only be peeled at the time of use because the peel of the fruit tends to harden.

This is a salad that has all the green hues of spring vegetables. It can also be served in single-glasses as an aperitif. A good quality of fresh peas and extra virgin olive oil are the key.

Peas and walnuts salad: Ingredients

Serves 2

500 g (17 oz) fresh peas

1 romaine lettuce hearts

1 onion

4 tbsp extra virgin olive oil

A handful of walnuts

 

Peas and walnuts salad: Method

  1. Shelling peas, wash and cut the lettuce and slice the onion.
  2. Cook the peas and onion for 15-20 minutes in boiling salted water. Once cooked, add olive oil, salt and pepper.
  3. Add romaine lettuce and walnuts, mix and serve.

Don’t miss:

Peas and onion Spring cake

Fresh Pea vegan soup

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