This pea salad with mint and microgreens celebrates the essence of spring with its vibrant ingredients. Kennesha crafted this dish to showcase seasonal produce, layering flavors while keeping it simple. It's ideal as a side for dinner parties or as a light vegetarian lunch.
**This recipe comes from our Tastemakers interview with Kennesha Buycks. Check out the complete story!**
Preparation
5 minutes
Cooking Time
10 minutes
Recipe Categories
Ingredients
- 1 lb cooked English peas
- 8 oz sliced sugar snap peas
- 1-2 cups fresh spinach
- 1-2 cups watercress
- ½ cup microgreens
- ⅓ cup mint leaves
- 2 tablespoons diced red onion
- 1 teaspoon Maldon smoked flake sea salt (or any flake sea salt)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium lemon, juiced
Directions
- Cook the peas until tender. Combine them in a large bowl with sugar snap peas, watercress, mint, red onion, salt, and pepper, then toss well.
- In a separate bowl, mix EVOO, lemon juice, minced garlic, salt, and pepper, or shake in a sealed jar.
- Drizzle the dressing over the salad and top with flake salt, pepper, and more olive oil if desired. Serve right away.
