healthy peas salad recipe

Simple & Healthy Peas Salad with Herbs

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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

  1. 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.
  2. Rinse your frozen peas and vegetables with cold water for 1-2 minutes until they are defrosted.
  3. Add your sliced onion in the pan and sauté for 2-3 minutes.
  4. Add your peas (and vegetables) and the corn in the pan and stir them for 5 minutes.
  5. 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!

healthy peas salad recipe

Simple & Healthy Peas Salad with Herbs

Τhe Smashed Potato
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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad, Side Dish
Cuisine Mediterranean
Servings 1 bowl
Calories 545 kcal

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.
Keyword peas salad, vegetarian

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-> Still hungry? Check this recipe: Watermelon with Feta Salad

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