Spring Pea Salad

Spring Pea Salad


1 Large lemon (zested and juiced)

⅓ c. Extra virgin olive oil

1 tbsp. Dijon

1 tbsp. Honey

Salt and pepper (to taste)

10 c. Butter lettuce/mixed greens

¾ c. Frozen peas (thawed)

¾ c. Sugar snap peas (chopped)

1 tbsp. Fresh mint (minced)

1 tbsp. Fresh basil (minced)

1 tbsp. Fresh dill (minced)

2 Green onions (chopped)

Farmer Foodie Italian Herb Cashew Parm

¼ c. Breadcrumbs (to serve)


  1. In a mixing bowl, whisk together the lemon juice, lemon zest, ⅓ c. olive oil, 1 tbsp. dijon, 1 tbsp. honey, and a pinch of salt and pepper until combined. (The juice from the lemon should yield about 3-4 tbsp).
  2. In a separate large mixing bowl, add the 10 c. lettuce, ¾ c. peas, ¾ c. snap peas, 1 tbsp. Mint, 1 tbsp. basil, 1 tbsp. dill, 2 green onions, and a generous dash of Italian Herb Cashew Parm.
  3. Pour desired amount of dressing over the top and toss to combine. Plate and top with breadcrumbs and more Cashew Parm and enjoy! 

More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published