There’s something about green peas that reminds me of childhood. Somehow, I’ve always enjoyed eating my greens, and the sweet peas were always among my favorite side dishes. But they are not traditionally served as a salad where I come from. I have included some traditional recipes with peas in Vegan Romania, a book featuring 101 traditional Romanian vegan recipes (in Romanian “de post” – meaning “for fasting”), inspired by travels and childhood memories.
The following recipe is an original creation designed for vegans, and also for those of you who want to try something new and healthy, without the usual mayonnaise, sour cream, and cheese present in traditional peas salad recipes. You will need a hearty bunch of dill, coarsely chopped. The raspberries will enhance the salad with a surprisingly refreshing fruity taste, and a touch of framboise and the cucumber will add the “crunch” we all love in fresh garden salads.
These are the colors that make spring such a wonderful season. For this recipe, I steamed frozen organic peas, but if you prefer fresh peas, shell and wash them, then boil them for about two minutes, until tender but still vibrant green, before you immerse them in ice-cold water.
- 400 grams frozen peas
- 1 small cucumber, diced
- 1 bunch fresh dill, chopped
- 100 grams raspberries
- 2 tbsp. olive oil
- 3 tbsp, fresh lemon juice
- salt and pepper to taste
- Steam the peas, then immerse in iced water to preserve their vibrant green color. Use a colander to drain.
- Make a dressing with olive oil, fresh lemon juice, and salt and pepper to taste.
- Toss all ingredients into a salad bowl, pour the dressing, and mix well.
And if you are not a vegan, you can always serve your salad as a side dish with grilled chicken, grilled green asparagus, and mashed potatoes.