Spring Arugula & Pea Salad

Name: Spring Arugula & Pea Salad
Ingredients: 2 cups arugula; 1/2 cup cucumber (sliced in discs); 1/2 cup fresh peas (can also thaw frozen if fresh unavailable); 1/2 cup canned garbanzo beans (rinsed and drained); 1/4 cup fresh mango (diced); 2 tbsp pistachio (shelled); 2 tbsp Extra virgin olive oil; 1/4 tsp Pink Himalayan salt; pepper to taste

By Lisa Shanken

May 9, 2016

Spring Arugula & Pea Salad

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Course Appetizer, Dinner, Lunch, Side Dish

Cuisine American, Dairy-Free, Fruits, Gluten-Free, Salad, Vegan, Vegetarian

Servings people

Ingredients

2 cups arugula
1/2 cup cucumber sliced in discs
1/2 cup fresh peas can also thaw frozen if fresh unavailable
1/2 cup canned garbanzo beans rinsed and drained
1/4 cup fresh mango diced
2 tbsp pistachio shelled
2 tbsp Extra virgin olive oil
1/4 tsp Pink Himalayan salt
pepper to taste

Instructions

Combine the arugula, cucumber, peas, garbanzos, mango, and pistachios in a bowl. Dress with olive oil and salt and pepper to taste.

Tried this recipe?Let us know how it was!

Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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Spring Arugula & Pea Salad