I love using fresh shelling peas to make this salad in the summer because the flavor from the peas that you can get at the market is unmatched. To make it easier, you can absolutely use pre-shelled peas, or even edamame in its place. If you love the Green Goddess but aren’t a fan of chopping, consider this my gift to you.
Ingredients
3/4 cup peas (either from shelling peas or store-bought)
1½ cup shelled fava beans
1½ cup sugar snap peas
3 mini cucumbers
For the dressing
1/4 cup olive oil
Juice of 2 lemons
2 garlic cloves
1 small shallot
2 tablespoons rice vinegar
1/4 cup raw, unsalted cashews
1 cup basil leaves
1 cup fresh spinach
1/3 cup nutritional yeast
1 teaspoon salt
Directions
Add the peas and fava beans to a large bowl.
Finely chop the sugar snap peas and cucumbers (so they’re about the same size as the peas) and add them to the bowl.
In a blender, combine (in this order), the olive oil, lemon juice, garlic, shallot, rice vinegar, cashews, basil, spinach, nutritional yeast, and salt. Pulse until smooth and no flecks remain.
Pour the dressing over the salad and mix well to get it evenly coated. Serve as a side or eat on toast.
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