(Three) Pea Salad

Pea Salad
Serves 4-6

Love this sassy fun way to incorporate veggies into your diet that’s way more interesting than greens + dressing. It’s a perfect three-green dish for St. Patrick’s Day. Think of it as peas three ways. Can be served hot, room temperature or cold.

1 tablespoon extra virgin olive oil
2 shallots, thinly sliced
1 clove garlic, smashed
1 bag of frozen peas, defrosted
1 cup sugar snap peas, thinly sliced
½ - 1 teaspoon salt, personal preference
1 lemon, juiced
1 cup pea tendrils

In a large skillet heat olive oil over medium high heat. Add shallots and quick sauté until slightly translucent. Add garlic clove and peas and cook until peas are warmed through. Stir in sugar snap peas and season with salt and lemon juice. Cook for additional 2-3 minutes until sugar snaps are just tender, bright green but still retain their crunch when you taste.

Remove from heat and garnish with pea tendrils.