If you are looking for an easy and quick recipe for a delicious peas salad with herbs then here you are! This one will be definitely your favorite! You can use frozen vegetables and this is the secret tip for a “right in time” salad.
I used to serve it with my fish filet, my vegetarian burgers, and now is my special salad for my vegan steak. Perfect for cold and warm days, give it a try and you won’t lose!
Most of the time, I use frozen peas with carrots and corn, which I can find in almost every grocery shop. But if I don’t, I add canned corn. I always manage to have frozen vegetables in my freezer and some canned in my pantry, so I can use them any day at any time.
Recipe
Yield: 1 salad bowl
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Ingredients
- 350gr frozen peas (with or without more vegetables as carrots and corn)
- 1/2 cup canned corn, if you don’t use already frozen
- 1 small red or white onion, sliced
- 25 gr unsalted butter or virgin olive oil or coconut oil
- 1/2 fresh lemon juice, or lime juice
- 1 tbsp dill, fresh or dried
- 1 tbsp parsley, fresh or dried
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Directions
- Put half of your butter (or olive/ coconut oil) in your pan and put it in medium-high heat until it melts and gets hot.
- Rinse your frozen peas and vegetables with cold water for 1-2 minutes until they are defrosted.
- Add your sliced onion in the pan and sauté for 2-3 minutes.
- Add your peas (and vegetables) and the corn in the pan and stir them for 5 minutes.
- Now it’s time to add the rest of the butter, lemon, spices, and herbs and cook them for 5 more minutes.
And it’s ready! Minimum time with maximum yumminess!
Notes
- Storage: Keep your peas salad in an air-tight container in the fridge for up to 3 days, or freeze it for at least 1 month.
- Served: Served with
- your vegan fillet,
- your fish or meat fillet,
- tzatziki sauce and toasted bread with oregano and olive oil.
- Variations: You can add any kind of frozen veggies you prefer.
- Extra TIP: Try it both hot and cold from the fridge! It is delicious either way!
*I am not a professional nutritionist, this is an estimated nutrition chart from an online website.
Now it’s your turn “Potatoes”! I’d love to see your comments, photos & ratings for this healthy recipe. Please Pin this recipe on your Pinterest boards and share it on your social media if you enjoy it as much as we do!
Simple & Healthy Peas Salad with Herbs
Ingredients
- 350 gr frozen peas , with or without more vegetables as carrots and corn
- 1/2 cup canned corn , if you don't use already frozen
- 1 small red or white onion , sliced
- 25 gr unsalted butter , or virgin olive oil or coconut oil
- 1/2 fresh lemon juice , or lime juice
- 1 tbsp dill , fresh or dried
- 1 tbsp parsley , fresh or dried
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
- Put half of your butter (or olive/ coconut oil) in your pan and put it in medium-high heat until it melts and gets hot.
- Rinse your frozen peas and vegetables with cold water for 1-2 minutes until they are defrosted.
- Add your sliced onion in the pan and sauté for 2-3 minutes.
- Add your peas (and vegetables) and the corn in the pan and stir them for 5 minutes.
- Now it's time to add the rest of the butter, lemon, spices, and herbs and cook them for 5 more minutes.
Notes
- Storage: Keep your peas salad in an air-tight container in the fridge for up to 3 days, or freeze it for at least 1 month.
- Served: Served with
- your vegan fillet,
- your fish or meat fillet,
- tzatziki sauce and toasted bread with oregano and olive oil.
- Variations: You can add any kind of frozen veggies you prefer.
- Extra TIP: Try it both hot and cold from the fridge! It is delicious either way!
*I am not a professional nutritionist, this is an estimated nutrition chart from an online website.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
-> Still hungry? Check this recipe: Watermelon with Feta Salad
