Advertisement

A Recipe from First Lady Michelle Obama's Cookbook "American Grown"

By Michelle Edelbaum, "The First Cookbook," March/April 2012

Healthy recipes and easy garden plans inspire eating well in this new cookbook.

Minted Spring Pea Salad

Minted Spring Pea Salad

SERVES 6 TO 8

2 1/2 cups shelled fresh green peas
1 small shallot, peeled and thinly sliced
1 small leek, cleaned, white part only, thinly sliced
Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup shredded fresh mint leaves
Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil. Pour the peas into the water and cook for no more than 2 minutes. Drain and immediately plunge the peas into a bowl of ice water. Drain and pat dry with a towel. Puree ½ cup of the peas in a blender.
2. Place the peas, pea puree, shallot and leek in a medium, nonreactive bowl and toss gently to combine.
3. Add the lemon zest and juice, olive oil and mint. Season to taste with salt and pepper and toss gently until the vegetables are coated. Serve immediately.

Photo Credit: Quentin Bacon



Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner