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Green pea salads: simple recipes. Video
The versatility of salads with green peas is that they are tasty, look festive, and are prepared quickly, as they say, in a hurry. After all, green peas, whether they are frozen, canned or fresh, do not require any additional processing – they do not need to be washed, peeled, cut, boiled, or cooked. You just need to pour it into the salad, stir, and the dish is ready!
Salad with canned green peas and shrimps
Simplicity, ease of preparation and exquisite taste of seafood are the main features for which cooks love shrimp and pea salad.
Ingredients:
- 300 g of peeled shrimp
- can of canned green peas
- 2 fresh cucumber
- 1 carrots
- 100 g sour cream
- 100 g mayonnaise
- 1 tbsp. grated horseradish
- herbs and salt to taste
Boil the carrots, cut them into even cubes. Dip the shrimps in boiling water for 1-2 minutes, cool and cut in half. Peel the cucumbers and cut into cubes. For the sauce, combine sour cream, mayonnaise, horseradish and salt. Mix the salad, arrange in portions and pour over the sauce, garnish with herbs.
A delicious and original salad will become a lifesaver in a situation when guests suddenly come. Cooking will take no more than 10-15 minutes.
Recipe Ingredients:
- canned green peas
- 100 g pickled or boiled mushrooms
- 200 g ham
- 3 pickles
- 2 carrots
- 4 potatoes
- 1 яблоко
- 150 g mayonnaise
- salt to taste
Boil potatoes and carrots, peel and cut into cubes. Chop apples, cucumbers and ham into strips. Mix everything with green peas and season with mayonnaise.
Let it brew in the refrigerator for 2 hours, and before serving, you can decorate with mushrooms and herbs
Salad with herbs, eggs and canned green peas
The rich summer taste of green salad will allow you to enjoy fragrant peas without thick fat sauces. In this case, the salad will not be dry, because olive oil and lemon juice are used as a dressing.
Ingredients:
- 1 bunch of lettuce leaves
- 2 boiled eggs
- half a can of green peas
- 1 Art. l. lemon juice
- 1 Art. l. olive oil
- 1 bunch of dill and parsley
- salt to taste
Rinse lettuce, dill, and parsley. Dry the herbs. Pick up the leaves, finely chop the parsley and dill. Chop hard-boiled eggs and add to lettuce leaves. Pour green peas here. Fresh peas can also be used. Optionally add a handful of homemade white bread croutons for piquancy. Season the salad with lemon juice mixed with olive oil. Season with salt and let stand for 10 minutes.
A classic vinaigrette will transform perfectly when combined with delicious canned peas.
Ingredients:
- 2 potatoes
- 4 beet
- 1 carrots
- 4 pickles
- 200 g sauerkraut
- jar of green peas
- 2 tbsp. l. unrefined vegetable oil
- 1 Art. l. mustard
- 2 Art. l. lemon juice
- salt
Wash beets, carrots and potatoes and boil in water or steam. Check readiness with a plug. When the vegetables are soft, you can cool them. At this time, cut the pickles into small cubes, chop the sauerkraut (if it is large). Peel the vegetables and cut into equal, even cubes.
Perhaps this salad is one of those in which canned peas play a dominant role and are the main ingredient and flavor accent. Without peas, in fact, a salad will not work.
Ingredients:
- 200 g canned peas
- 200 g cheese
- 3 eggs
- 200 g onions
- 150 g mayonnaise
- greenery
- salt
Boil the eggs and chop the yolks from the whites. Combine grated cheese with yolks, peas, finely chopped onions and mayonnaise. Salt. Sprinkle the salad with chopped proteins and chopped herbs.
Peas are high in protein. Vegetarians and fasting people include green peas in their diets. It is recommended as a protein source for athletes
Drain the liquid from the jar of green peas and add the product to the salad. For dressing, combine vegetable oil, lemon juice, mustard and salt until a homogeneous whitish mass and add the sauce to the vegetables. Now it remains to “marry” everything, that is, mix thoroughly and let the vinaigrette brew for at least 30 minutes.
Green pea and radish salad
Ingredients:
- 300 g young peas
- 200 g young boiled corn
- 10 pcs. radishes
- 1 bunch of green onions
- basil, mint
- 3 Art. l. olive oil
- 1 hours. L. lemon juice
- 1 tsp wine vinegar
- salt and sugar
Peas are the record holder for the content of micro- and macroelements. It is a source of potassium, calcium, sodium, magnesium, strontium, tin, sulfur, chlorine, phosphorus, iodine, zinc, manganese, iron, aluminum, molybdenum, boron, fluorine, nickel, etc.
Cut off the corn kernels from a boiled corn cob, chop the onion, mint and greens. Cut the radish into thin strips. Add onions, corn and peas. For dressing, mix olive oil, wine vinegar, lemon juice, salt and sugar – the latter take half a teaspoon each. Add mint and basil and pour over prepared salad.