frozen peas 1/2 cup to 1 cup
greens – chopped baby arugula and baby spinach – two 5 oz (142 g) boxes
one package of green pea shoots – chopped
sweet onion – chopped fine, as much as you prefer
1 cucumber chopped up small pieces
thinly sliced peaches (these are SO tasty right now as in season)
1 cup of organic blueberries
Seeds: black or white sesame seeds or a combination of both AND pumpkin seeds
Optional – crumbled goat cheese, sheep or goat feta, or vegan cheese
Boil water with salt. Add frozen peas and cook. When cooked, drain and rinse with cold water and add to salad spinner to make sure they are fully dry. Put aside to add to salad greens once cooled and dry.
Toast the seeds in a frying pan on high, once they start popping stir them and don’t walk away, lower heat. Make sure they are well toasted. Once they are perfect remove them immediately from the pan as they will continue to cook. I always cook loads and add to a glass jar so I have them on hand to add to salads.
In three separate bowls have sliced peaches, blueberries, and cheese that you are using. I always get guests to add these toppings to the salad right before we eat. This way the greens will stay fresh for days.
In a large bowl add all chopped greens, onion, cucumber, pea shoots. When peas are cool, add them as well. Toss with salad dressing (see below for recipe or use your own).
Hormone Diet Dressing: Combine apple cider or balsamic vinegar or white balsamic with olive oil. Add maple syrup, 1/2 tsp or tsp dijon mustard or favourite mustard and salt & pepper. I play around with measurements and prefer less syrup but I think everyone is different so add a little but at a time to taste until you like it. I keep this in a glass jar in fridge so I always have it on hand.
Serve with protein of your choice – grilled chicken, shrimp with bavarian steak spice, steak, vegan protein – everything tastes so good with this salad.
This is a rockstar salad – if you serve it at a dinner party everyone will love it! Make lots and have for leftovers.
image by Andrew Purcell for The New York Times