You catch the smell through the steam vent and suddenly you are starving
It happens every time. That kinda bright, green aroma sneaks out and hits your nose just as the pressure starts to drop. You know what that means, right? The peas are ready, and so is your tastebuds. It's like nature's call for fresh, crunchy goodness. Gotta say, that steam cue is one of my favorites because it always promises a quick, fresh dish. You gotta stay close and listen to the sounds, y'all. It's the best way to tell when your pressure cooker did its job right. No guesswork, just that happy, hissy release that says time's up. And oh man, the smell is just way too good. That's when I finally open my lid, ready to make this perfect spring salad that's gonna wow everyone. It's simple, quick, and so yum. Ahhh, I love my pressure cooker for this reason. It works real good for brightened, crisp veggies in no time. Plus, no fuss, no waiting around forever. Gimme that steam, I'm hungry!
Spring Pea Salad with Lemony Mint Vinaigrette
Ingredients
Ingredients
- 1 cup fresh green peas shelled
- ½ cup mint leaves fresh, chopped
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon olive oil extra virgin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- ¼ cup red onion thinly sliced
- 1 cup baby arugula washed
- ½ cup feta cheese crumbled
- 2 tablespoon toasted almonds sliced
- 1 teaspoon honey optional for sweetness
- 1 tablespoon white wine vinegar
- ¼ teaspoon red pepper flakes optional, for heat
Instructions
Instructions
- Bring a pot of water to a boil and blanch the peas for 1 minute, then drain and immediately rinse under cold water to stop cooking.
- In a small bowl, whisk together lemon juice, olive oil, white wine vinegar, honey, salt, black pepper, and red pepper flakes to make the vinaigrette.2 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon red pepper flakes
- In a large bowl, combine the blanched peas, mint leaves, red onion, baby arugula, feta cheese, and toasted almonds.½ cup mint leaves, ¼ cup red onion, 1 cup baby arugula, ½ cup feta cheese, 2 tablespoon toasted almonds
- Pour the lemony mint vinaigrette over the salad and toss gently until well coated.
- Serve immediately or chill in the refrigerator for 15 minutes to let flavors meld.
