Rosie Makes A Green Pea Salad.

 If you're looking for a light, summery, cool side dish, I've got the perfect one for you - green pea salad with radishes and cucumber tossed in a yogurt dressing with a bright herbal accent.

 

I'm using thawed frozen peas for this.  Of course, you could use cooked fresh peas.  But NEVER canned peas!  And this is best the day it's made.  Thawed peas have a tendency to go from vibrant green to drab olive overnight. 

Pea Salad

2 cups frozen peas, thawed

1 medium cucumber, thinly sliced

4 radishes, thinly sliced

1/4 cup chopped dill

3 TB chopped basil

2 TB chopped parsley

1 TB chopped mint

Toss all ingredients.

Dressing:

3/4 cup plain Greek yogurt

2 TB sherry vinegar

1 TB olive oil (I used a neutral oil - Bertolli Extra Light Olive Oil.)

1/2 tsp red pepper flakes

kosher salt and freshly ground pepper, to taste

Whisk together yogurt, vinegar, oil, and red pepper until smooth.  Season to taste.

Pour over pea salad and toss to coat.

 

 

 

 

 

 

 

 

 

First, I picked a bunch of fresh herbs.

 Parsley.  Basil.  Mint.  Dill.

Mince away.

Next I sliced cucumber, radishes, and green onions.

Toss with peas.

Make the dressing.

Pour.

Toss to coat.

And serve.

Enjoy.