Simple Sugar Snap Pea Salad
This salad may be green, but it's so much more than your typical green salad. If you're one of those people that "just can't eat salad everyday," I hear you! My Sugar Snap Pea Salad is a great way to switch it up, be anything but bored and still get a healthy serving of greens.
How to make:
Salad: Bring a medium pot of water to a boil with a teaspoon of salt. Prepare a bowl of ice and water to shock the vegetables. Place snap peas in boiling water for 2-3 minutes. Drain snap peas and place in ice water. After a minute or so, place snap peas on clean towel to dry. (This will help the snap peas absorb all the flavors in this recipe. The water can repel the oils off) Once dried, combine with micro-greens.
Cheese spread: Combine cheese spread mixture ingredients. Spread onto base of small-medium salad serving plate.
Optional parmesan cheese topping: Using a small frying pan, quickly toast parmesan on one side - less than 20 seconds, flip for another 10 seconds until the cheese is crispy, and easily breaks apart.
Combine it all! Stir all dressing ingredients together until smooth. Mix into salad mixture and combine all ingredients on serving plate with cheese mixture and parmesan if you chose that option.
*We also added avocado since it was perfectly ripe that evening. Make it your own, and feel free to add your favorite ingredients.
For the salad:
16 ounces of sugar snap peas
1 handful of microgreens
2 tablespoons of grated parmesan cheese (optional)
For the cheese spread/mixture:
2-3 tablespoons of Kris Lloyd Artisan Feta (can use regular feta, but this is worth the splurge)
1 tablespoon of olive oil
1/2 teaspoon of honey
For the dressing:
2 tablespoons of olive oil
Juice from one lemon
1 clove of garlic, minced