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  • Stephanie Ann Ferguson

Sweet Pea Summer Salad



Hurricanes are no joke. My dad's side of the family lives in Florida, and knows all too well what a hurricane can do. We were told that Hurricane Florence was three times the size of our state. It grew from a category 3, on up to a category 5 quickly, and locals scrambled to buy up all the water, bread and milk. I never understood the milk panic. Ah well, I digress.

Being stuck inside for four days straight with four kids is no joke either. I knew if we didn't get proactive about our situation, we would either go stir crazy, or drive each other crazy.

Mama don't do crazy, ok?

We decided to empty the closets of all the bedsheets and convert our living room into the ultimate fort complete with pillows, snacks, and even a secret entrance. My boys were in heaven! I was happy they were all having fun, and grateful for all the fun memories.

Today, the sun came out for the first time in four whole days. I haven't been that excited to see sunshine in a long time. Its the little things, amiright?!

Determined to take advantage of sunny final days of summer, I pulled together this Sweet Pea Summer Salad. This baby is loaded with fresh baby greens, organic sweet peas and black beans, then kissed with a surprising dressing that will knock your socks off!

May your summer days be long and sweet, and your nights be filled with loving family.


Sweet Pea Summer Salad

What You'll Need:

Dressing:

1 1/2 tbsp organic almond butter

2 tbsp organic avocado oil

1 tbsp organic maple syrup

2 drops Lime essential oil (or 2 tsp fresh lime juice)

pinch of salt and pepper

a few shakes of chili powder

Salad:

1 medium organic red onion cut into thin slices

2 tbsp organic avocado oil

1 medium organic English cucumber, diced

1 cup organic black beans cooked and cooled

1 cup organic sweet peas

1/4 cup dried mango, diced

3 tbsp toasted organic shelled sunflower seeds

3 tbsp toasted organic pumpkin seeds

2 cup organic spring greens and Bibb lettuce

1 cup organic arugula

4 sprigs of mint and several chives to chop for garnish

Make it Work:

Preheat oven to 350 F.

In a small bowl, place the sliced onion with oil, salt and pepper and toss until coated. Place on a baking sheet and roast for 30 min, stirring every 10 minutes to ensure even caramelization.

Whisk together the ingredients for the dressing in a small bowl until smooth. Set aside.

In a large bowl, combine the roasted onions, English cucumber, black beans, sweet peas, mango and seeds. Pour dressing over the mixture and toss until well combined. Add the greens, and toss again until well combined. Garnish with the fresh herbs, and serve. Serves 2. Enjoy!

Be Healthy. Live Beautifully

#organic #vegan #glutenfree #salad #summer #cleaneating #healthy #recipe

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Raleigh, NC

©️2005 by Stephanie Ann Ferguson