spring pea salad with lemon vinaigrette

Bring on spring and the peas! It’s not a secret that I love peas and this is definitely my new favorite recipe. Most of the time peas are served  hot and smothered in butter, such a shame. They are super versatile, good hot or cold, with pasta or spinach, slightly sweet but they work so well with other flavors.

Here are a few Nutritional Facts about Peas you may not have known: per 1 cup
* 9 grams of protein
* 9 grams of fiber
* contain omega 3 and 6 fatty acids
* contain antioxidants and anti-inflammatory phytonutrients

So go ahead and eat those peas, they’re tasty and good for you!

Ingredients: 4 servings

16 ounces organic peas ( defrosted if frozen, blanched if fresh)
1/4 cup thinly sliced shallots or red onion
1/4 cup fresh parsley – chopped
1/2 cup tofu feta* Recipe below

1 1/2 tablespoon fresh lemon juice
2 tablespoons olive oil
salt and pepper – to taste


combine peas, shallots and parsley in a large bowl. in a small bowl or jar, combine dressing ingredients and whisk or shake to mix well. our over pea mixture then top with tofu.


Here is my version of tofu feta: drain and crumble tofu into a bowl, drizzle with a little lemon juice add sea salt and allow to stand in the refrigerator for at least one hour. I tend to just keep some pre-made in the fridge because I can throw it onto a salad, pizza or pasta. Sometimes I just eat it out of the bowl and it doesn’t make it to top anything.


April 30, 2013 - 5:39 pm

Deborah Dowd - I am not a vegan but this saladlooks amazing- light and springy!! Can’t wait to give it a try.

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