Ingredients:

  • 4 cups (600g) frozen green peas
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (75g) radishes, thinly sliced into rounds
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1/4 cup (30g) vegan feta or diced cucumber
  • 1 medium (150g) ripe avocado
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) maple syrup
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (30ml) cold water

Instructions:

  1. Bring a pot of salted water to a rolling boil. Add the frozen peas and cook for exactly 2 minutes.
  2. Immediately drain the peas in a colander and rinse under ice-cold water until chilled to the touch to preserve color and texture.
  3. In a blender or food processor, combine the avocado, lemon juice, maple syrup, garlic powder, salt, and pepper.
  4. Blend until smooth, slowly drizzling in cold water one tablespoon at a time until the dressing reaches a pourable, glossy consistency.
  5. In a large mixing bowl, combine the chilled peas, diced red onion, sliced radishes, chopped parsley, and vegan feta or diced cucumber.
  6. Pour the dressing over the salad base and gently fold with a spatula until evenly coated, taking care not to bruise the peas.