• Summer Pea Salad

    Summer Pea Salad

    One of my favorite quick snacks (especially in the winter) is a big bowl of piping hot peas (formerly frozen), heavily dusted with finely grated Parmesan. I steam or microwave an entire bag of frozen peas, generously sprinkle the grated cheese on top, and devour the entire bowl within minutes.

    Summer Pea Salad

    With summer buzzing along, I’ve kept a keen eye out for fresh peas from the farmer’s market, more so since I didn’t grow my own this year. There’s just too much going on, and summer is going by so fast.

    As soon as I get my hands on them, I eat fresh peas raw, English or snap, straight out of the shell, or sometimes I chow down the shell and all. I try, but I have little patience to wait until I get home and dress them up.

    Summer Pea Salad

    But, patience persevered  last week so that I could share this recipe. I’ve done all the preparation to enjoy a fresh pea salad with a light dressing, hard-boiled egg, and aged cheese. Feel free to play around with this and try it with a mayonnaise-based dressing, or even a honey mustard dressing.

    Summer Pea Salad

    Summer Pea Salad

    If you don’t have enough fresh shelled peas, you can add frozen peas to this recipe. Also, I like to mix up part grated and part shaved cheese so there are bites of cheese throughout. To hard boil eggs, bring about 4 cups of water to a steady boil, place the eggs in the boiling water for 15 minutes, then take them out and cool down immediately in cold water.  Cool the hard-boiled eggs in ice water before using in this recipe.


    • 3 cups of shelled peas (fresh or frozen)
    • 2 hard-boiled eggs, chopped into bite size pieces
    • 1 teaspoon of fresh lemon juice
    • 1 teaspoon of olive oil
    • sea salt and pepper, to taste
    • 1/2 cup of  shaved or grated pecorino Romano (or you can substitute , Parmesan, Asiago, or Spanish Manchego)
    • a tablespoon of  fresh chopped herbs or herb flowers (optional)


    1. Bring 3 cups of water to a boil in a saucepan.
    2. Add the peas and boil for 2 minutes (alternatively, you can steam the peas). If you’re using fresh English peas, or you prefer more tender peas, you may want to boil a few minutes longer to soften them.
    3. Drain and cool the peas.
    4. Add the peas to a bowl and blend in lemon juice, olive oil, 1/4 cup of the cheese, half of the chopped egg, and a dash of salt and pepper.
    5. Plate the peas and top with remaining egg and cheese, and the chopped herbs.

    Serves 4 small plates

    Posted in Gluten-Free, Low-Sugar, Nut-Free, Paleo, Salads, SCD, Snacks, Vegetarian  |  5 Comments

    5 Responses to Summer Pea Salad

    1. I love simple dishes like these. What a great way to dress up a usually plain dish!

    2. This is so beautiful! It is such a perfect summer dish–seasonal, colorful, and simple. The hardboiled eggs are such a great idea!

    3. This looks like such a gorgeous, healthy dish! I’m definitely planning on making it soon.

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    1 tablespoon 3 teaspoons
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