A Summer Pea Salad.

This vibrant salad creation is entirely my own. The recipe was inspired by a couple of sources, but I combined them. That's the advantage of cooking with recipes—over time, you notice patterns and begin to piece things together, which is how you learn to cook.

Ingredients.

1 cup sprouts or mico greens

1 cup of asparagus raw, or lightly blanched

1/2 cup of peas if not fresh you can use frozen peas, just soak them in water for a minute or two to thaw.

1/2 cup of snap peas.

1/2 read onion sliced thin

Dressing

1/4 cup fresh lemon juice 1/2 teaspoon fresh lemon zest 2 Tbs honey 1Tbs white vinegar 1TBS dijon mustard

1/2 cup extra virgin olive oil

pinch of salt and pepper

Directions

Dressing

Put all ingredients into a mason jar, close lid shake vigoursly fora minute until creamy, add more salt and pepper to taste.

Salad.

I prefer the ingredients raw, but if you don't you can blanche the asparagus and peas for 30 seconds and put into an ice bath. then dry them off, chop asparagus into small pieces and combine for a tasty salad.