Pea and mint side salad. The remaining salad looked quite sparse and sad in the big salad bowl I originally had it in, so I had to put it in a smaller bowl just to photograph it. This Pea, Cabbage, Parmesan and Mint Salad is really simple to make using everyday ingredients. The restaurant version uses freshly podded peas, but I.
It has a nice amount of prebiotic fiber to feed your gut microbiome. Enjoy with a side of meat or just have as. Pea and mint soup has been around for a very long time. You can cook Pea and mint side salad using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pea and mint side salad
- It’s 200 g of frozen peas.
- It’s 40 g of spinach.
- It’s 50 g of feta.
- You need handful of mint.
- It’s 1 tsp of olive oil.
- You need pinch of salt.
It's one of the first dishes I remember (I'm not that old, I'm just making a point, bear with me) and been has been cited throughout history on countless occasions. Well-known around most of Europe, pea soup comes in various guises. The mint in this Minty Pea Salad is so fresh and spring-like it's amazing. A light lemon and shallot vinaigrette keeps things from getting too sweet and While the salad tastes great immediately, I found the flavor to be a bit smoother after refrigerating a while.
Pea and mint side salad step by step
- Chop mint and crumble up feta.
- Simply defrost frozen peas and then toss in a bowl with mint, feta and spinach.
- Drizzle with olive oil and season with salt.
And now you have a super elegant side dish. This simple salad boasts plenty of early summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can't find fresh peas, use frozen thawed petite green peas. Combine peas, arugula, and mint in a large bowl.