Name: Minty Pea Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb. frozen peas ($1.21); 1 fresh lemon ($0.58); 1 small shallot (minced, about 2 Tbsp, $0.25); 2 Tbsp olive oil ($0.44); 1/4 tsp salt ($0.01); freshly cracked black pepper ($0.05); 3-4 sprigs fresh mint ($1.00)

Minty Pea Salad

Mint and a fresh lemon and shallot vinaigrette turn a simple bag of peas into an elegant Minty Pea Salad. Pairs perfectly with a spicy main dish.

20 min total 20 min prep 4 117 cal

Instructions

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1 Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
2 While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
3 Peel the dry, papery skin from the shallot, then mince it finely. Add it to the bowl with the lemon juice, along with 2 Tbsp olive oil, 1/4 tsp salt, and some freshly cracked pepper (5-10 cranks of a pepper mill). Whisk the ingredients together until combined, then set aside.
4 Rinse the mint to remove any dirt or debris. Pull the leaves from the stems and then slice into thin strips (or chop roughly).
5 Add the thawed peas to a large bowl along with the vinaigrette, mint, and a hefty pinch of the lemon zest. Stir to combine, then taste and add more zest if desired. Serve immediately, or refrigerate to allow the flavors to blend.