Spring Pea Salad Recipe From 'Hilah Cooking'

Yahoo Food

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Hilah Johnson of Hilah Cooking shares a bright pea salad perfect for your spring table.

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Photo: Hilah Cooking

Green Pea and Goat Cheese Salad
Serves 4

This little green pea salad is one of my favorite inventions! It’s so delicate, bright, pretty, fresh, and clean-tasting. I used mint and parsley because I had them and because mint and peas is a classic, but if you were so lucky as to have fresh tarragon around, USE THAT. I think it would be the bomb. The zen bomb. Of pea salads.

½ pound (about 2 cups) frozen or fresh shelled peas
1 stalk celery, finely diced
1 teaspoon fresh minced mint
2 tablespoons fresh minced parsley
¼ teaspoon salt
1 teaspoon lemon juice
½ cup crumbled goat cheese

Put peas in a colander and pour over about a cup of boiling water. This will thaw frozen peas and quickly blanch fresh. Allow to drain until cooled.
Add remaining ingredients to a large bowl and combine gently with peas.
Serve right away or refrigerate up to 12 hours.

More fresh salad ideas:

Shaved asparagus and parmesan salad

Mixed herb salad with honey-lemon dressing

Squash and lentil salad with garlic cashew cream

Have a favorite spring salad? Share it below!