This Seasonal salad covers all the elements .The perfect balance of salt, fat & acid, with a touch of sweet & savory.
It's high in protein from the peas, colorful from the berries, a delicious Spring salad.
Peas are complex carbohydrates. Both simple and complex carbohydrates are turned to glucose (blood sugar) in the body and are used as energy. Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system
Serves 4
Salad
1 1/2 cups english peas, or other blanched for 3-4 minutes. Drain.
2 1/2 cups arugula, chopped
1/2 english cucumber, chopped
1 cup ricotta, goat or cashew cheese
12 raspberries, or strawberries,organic
4 mint leaves, tear the leaves into salad
1/2 cup of Dukkah, optional ,recipe below
Vinaigrette
1 tbsp fresh lemon juice, use the zest as well
3 tbsp Extra virgin olive oil, or avocado oil
1/4 tsp sea salt, or to taste
sprinkle of fresh ground pepper
1/2 tsp monk fruit, or sugar in the raw
1/4 cup fresh parsley, chopped
White balsamic vinegar works well , in lieu of lemon. Can be added to the lemon for extra sweet acidity.
Whisk the salt, black pepper, monk fruit and lemon juice together. Add the chopped parsley. Whisk in the olive oil or avocado oil to emulsify. Taste for seasoning. Set aside.
Assembly:
Dress the salad right before serving.
In a large bowl mix the arugula, peas, cucumbers, and mint leaves. Add a small amount of the dressing and gently toss. When plated drizzle more dressing over the salad and the cheese of choice. Lay the berries over the cheese. If using dukkah sprinkle some over the salad and serve.
Dukkah recipe
I make a batch to keep as a condiment in the refrigerator for salads, hummus, roasted chicken, or fish. Really on anything, for extra savory crunch.
1 cup hazel nuts, toasted
1/2 pistachios , toasted
1/2 cup sesame seeds, toasted
1 tbsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
1/4 tsp sea salt, or to taste
1/8 tsp. fresh ground pepper
Assembly:
Add all the toasted ingredient to a small processor, and pulse several times. It is ok to have some of the nuts whole.
A note on peas: If you cant find english peas at your market, I recommend organic frozen peas. Blanch them for 3-4 minutes in salted boiling water, to keep the texture.
Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.