more peas plesae

The dressing is what sets the salad apart. The combination of bright lemon, pistachios and earthy olive oil make it restaurant-worthy. You’ll want to make a double batch and then invite all your friends over for a spring patio party! Plus, the oil and nuts unlock the peas’ nutritional punch; they’re rich in vitamins A, E and K – all fat-soluble vitamins that need the heart-healthy fats to become available to the body for absorption.

INGREDIENTS:

1/2 cup roasted pistachios, shelled and divided

1/3 cup olive oil

1 1/2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

2 garlic cloves, minced

1/2 teaspoon kosher salt

1 cup sugar snap peas, strings removed

1/2 cup fresh English peas

3/4 cup cooked quinoa

1 (5-ounce) bag spring mix

1 cup sliced strawberries

2 ounces fresh goat cheese, crumbled

1 avocado

DIRECTIONS:

Finely chop 1/4 cup pistachios. Combine 1/3 cup chopped pistachios, 1/3 cup olive oil, lemon juice, vinegar, honey, mustard, garlic and salt in a small bowl, stirring very well with a whisk (you can also pulse together in mini food processor). Set aside.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. When boiling, drop snap peas and English peas into water and boil 1-2 minutes. Drain all peas; plunge into ice water. Drain.

Combine snap peas, English peas, quinoa and spring mix in a large serving bowl. Drizzle with 1/4 cup prepared pistachio-lemon vinaigrette; toss to coat evenly. Top with strawberries, goat cheese, avocado, and remaining 1/4 cup roasted pistachios. Drizzle with additional pistachio-lemon vinaigrette.

Pear, Prosciutto