This bright and fresh spring pea salad with lemon-ricotta dressing is light enough to be enjoyed on a hot day without making you feel overly full, and also tasty enough to make you want to come back for seconds!
2stalks green onions only the greenish white bottom part thinly sliced on a bias
2 ½oz sproutsonly the top 1" (or more if desired)
2tbspminced fresh parsley
1tbspminced fresh mint
salt and pepper to taste
In a small bowl, mix together the ricotta, lemon zest, and lemon juice. Set aside
Using a pot and steamer tray, fill the bottom of the pot with 2 inches of water and bring it to a rolling boil. Steam the peas in the steamer tray with the lid on for 4 Minutes, or until cooked. Remove the steamer tray, run the peas under cold water and let them cool for 15 Minutes.
In a medium bowl, combine the green onions, fresh parsley, fresh mint, and radish sprouts. Add in the cooled peas and toss the salad with the Lemon-Ricotta dressing
Season with salt and freshly ground pepper.
One pound of peas in their pod equals roughly one cup of shelled peas.
Since none of the ingredients water down the dressing, this is a great salad to make ahead. The dressing itself may separate a bit, but a gentle stirring before serving fixes it easily.
This English pea salad stays fresh in the refrigerator for 3-5 days if stored in an airtight container.
This recipe makes enough for 4-6 people to enjoy like a vegetable serving. If you are bringing this to a potluck or need some more, I recommend using the serving adjuster in the recipe card to double or triple the recipe.