• Marcelle Crooks

Snap Pea Salad with Wild Rice



Mint Pistou

1 Loose cup of mind leaves

1/2 Bunch Parsley (I like to include the steams)

1 Each Garlic Scape; chopped

1/4 Tsp Salt

1/2 Cup Extra Virgin Olive Oil

Blend together.

Sub: You can chiffonade the mint and parsley; slice the garlic scape really thin; fold in the oil and salt. This will be a chunky version but still very good; you might not need all the oil.


Pea Salad

Mint Pistou (see recipe above)

1 Pint Snap Peas; washed and sliced on a bias

1 Cup Fennel; sliced thin

3 Each Radish; sliced thin

2 Each Small Carrots; slice thin

1/2 Small Yellow Onion; macerated in rice vinegar & champagne vinegar


Toss all together and serve over reheated wild/brown rice!

Pair with salmon; avocado; nuts & seeds; scallops; etc.

This is wonderful for lunch and fantastic as a side salad for dinner.

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