Spring Pea and Jicama Salad
There’s a relatively short window of opportunityto get your hands on some fresh spring peas, but it’s a window you don’t wantto miss. When you open the pod and see the vibrant, perfect green row of plumplittle peas, you’ll know right away that you’re in for a treat. Don’t fret ifyou miss the spring pea harvest—frozen peas are a perfectly suitable option.This light and creamy salad will dress up any barbecue or picnic. The firm yetcreamy texture of the peas is offset by the crunch from the jicama and celery.A tangy lemon-dill dressing brings this beautifully balanced salad together.
Ingrediënten
- 1½ cups shelled spring peas or 1 (10-ounce) bag frozen petite peas, thawed
- 10 radishes quartered
- 2 stalks celery chopped
- 1 small jicama peeled and shredded
- ¼ cup sunflower seeds
- ½ cup Soy-Free Vegenaise
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic minced
- 1 teaspoon dried dill
- 1 teaspoon dried basil
- 1 teaspoon sea salt
Instructies
- In a large bowl, combine the peas, radishes, celery, jicama, and sunflower seeds.
- In a small bowl, whisk together the Vegenaise, lemon juice, vinegar, garlic, dill, basil, and salt.
- Drizzle the dressing over the salad and toss until all ingredients are well coated.
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