Bring a fresh summer salad recipe to picnics that is free of mayonnaise and other creamy dressings that defy the purpose of a light side dish. This salad incorporates fresh vegetables and herbs in a light and tasty vinaigrette that doesn't need a heavy or creamy dressing to give it substance. This summer salad recipe is the perfect way to feel light and eat right this season!
Zucchini is often eaten cooked, but it is also great as a raw component to dishes. The acid from the vinaigrette softens the zucchini and makes it more palatable in the salad. The peas in this recipe add a soft texture to each bite while the parsley spruces the salad with freshness. The vinaigrette dressing is simple, but it is just the right touch of tart to keep things interesting for the taste buds. No need for heavy ingredients, meat, or other add-ins. Vegetables are enough to keep you going during a fun-filled, outdoor summer picnic. Enjoy!
Summer Picnic Pea and Veggie Salad
- 2 cups peas
- 2 red peppers
- 1 white onion
- 2 cucumbers
- 1 handful of fresh parsley
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 1 teaspoon mustard
- Dash of salt and pepper
From the Organic Authority Files
Finely chop the onion, red peppers, zucchini, and cucumbers into pieces large enough to poke with a fork but not that much bigger than the pea itself. Stem and roughly chop the parsley. Rinse and drain the peas to make about 2 cups and place in a medium bowl.
In a separate bowl, whisk together the lemon, oil, and mustard.
Toss all ingredients together until evenly combined.
Serve and enjoy!
Photo Credit: GlowKitchen