Minty Pea and Almond Salad

A healthy and flavorful minty pea summer salad topped with toasted almonds, Parmesan cheese, and lemon zest. Fresh and easy to make!

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Chop the Peas

Rinse and trim 4 cups (2 lbs. or so) of garden peas. Remove the flower and tough strings from peas.

Cut the peas into small diagonal slices. Place the sliced peas in a serving bowl.

Prepare the Dressing

To prepare the dressing combine 4 Tbsp. olive oil, 1 Tbsp. apple cider vinegar, 3 Tbsp. lemon juice, 1 heaping tsp. sugar, and a generous pinch of salt in pepper in a small bowl. Whisk completely to emulsify.

Toast the Almonds

Toast a 2 oz. package of sliced almonds in a small cast iron skillet on medium-low heat for 5 minutes or so, stirring often to prevent burning. Remove pan from heat once almonds are toasted.

Thinly chop 1/2 cup or so of fresh mint.

Serve!

Pour all of the dressing over the sliced peas and toss to combine. Add the toasted almonds, chopped mint, 1/2 cup or so of shaved Parmesan, and a generous pinch of salt and pepper. Toss once again to combine all the ingredients.