John Myers
Pea Salad
The perfect pea salad recipe with a picture and simple step-by-step instructions.
- 450 g Peas
- 1 Carrot
- 1 Shallot
- 1 Apple
- 1 Salt
- 2 tbsp Pine nuts or sunflower seeds
- 1 tbsp Good rapeseed oil
- 1 Avocado
- First, cook the peas very briefly (without salt) so that they look and taste fresh and crisp. After you have cooked the peas, pour off the hot water and let the peas cool down or pour cold water over the peas (preferably through a sieve).
- Cut a shallot in the middle into small cubes. Then heat a pan with 1 tablespoon of coconut oil and then add the shallot. Fry the shallot cubes only until they are translucent. (Do not brown, so that your bite is retained) Now cut half an apple into small sticks. Now wash one carrot, then peel and grate it to a medium size.
- Now put the cold peas, carrots and shallot in a salad bowl and refine the salad with rapeseed oil, salt, avocado and pine nuts together with the apple pieces cut into sticks. Enjoy your salad e.g. with rice or with a fresh slice of wholemeal bread. Good Appetite
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