Summer Pea and Mint Salad

Frankly new summer peas right out of the shell can’t be beat. When they hit the farmers’ market I have been known to eat a 4 L basket all by myself.

If you manage to get those fresh peas home from the store or farmers’ market, this salad is a winner. If they are out of season use tiny frozen peas sometimes called Sweetlets in the freezer section. Rinse under cold water, drain well, and use instead of fresh peas.

2 stalks celery, sliced thinly

1 ½ cups (375 mL) fresh OR frozen baby peas, thawed

¾ cup (175 mL) diced fresh parsley

¼ cup (60 mL) finely sliced fresh mint

¼ cup (60 mL) thinly sliced fresh chives


1 tbsp (15 mL) canola oil or cold pressed canola oil

1 tbsp (15 mL) frozen orange juice concentrate, thawed

1 tbsp (15 mL) apple cider vinegar

1 tsp (5 mL) Dijon mustard

  1. Toss together the celery, peas, parsley, mint and chives in a large bowl.
  2. To make the dressing: Whisk together oil, orange juice concentrate, vinegar, and Dijon. Pour over peas and toss well.
  3. Serve. Eat the same day. It still tastes great the second day but the vinegar starts to turn the peas a terrible looking grey green. Just warning you.

Makes – 2 ½ cups One serving = ½ cup (125 mL)

One serving contains: 79 Calories, 3.2 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 45 mg Sodium, 9.9 g Carbs, 3 g Fiber, 4.4 g Sugars, 3 g Protein

From Healthy Starts Here! (Whitecap 2011)


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