SPRING SALAD WITH PEAS, AVOCADO AND MOZZARELLA TOPPED WITH BABY SPINACH PESTO

Peas and pea pod

I’m a bad Bread Baking Babe this month even though we had a really interesting and unusual bread challenge and despite Lien being so incredibly nice to send me the special flour we needed. But when I had the time to make it, I wasn’t feeling well and when I was, I didn’t have the time. So I hang my head in shame and will come back next month. I hope you will check out what my fellow Babes did!

But I have something else to offer you this sunny Monday, beautiful weather and Monday is an unbeatable combination! I couldn’t resist the first fresh English peas of the season when I saw them, there is something about shelling them that makes me calm and I love the taste of fresh peas, I think I could eat it every day if I had the chance, their tender flavour and texture is so god. I wanted to make something that complemented the peas but still was fresh so I took the baby spinach and made a mild pesto with it (or should I call it salsa verde maybe?) and the avocado and mozzarella I wanted to add as well. It turned out to be a nice little spring salad that I think you should try when you feel like eating something fresh.

Pea, Avocado and Mozzarella Salad With Baby Spinach Pesto

SPRING SALAD WITH PEAS, AVOCADO AND MOZZARELLA TOPPED WITH BABY SPINACH PESTO
2-3 servings

pesto:
1 large handful baby spinach leaves
6-8 walnut halves
1-2 tblsp parmesan, freshly grated
a pinch or two of ground nutmeg
salt
extra-virgin olive oil

salad:
200 ml/0,85 cup English peas, fresh if possible
1 avocado
1 mozzarella á 200 g/7 oz, as fresh as you can get

– Chop the spinach and walnuts really fine, add the parmesan, nutmeg and a little salt and mix well. Add enough olive oil to give it the desired texture, stirring all the time. You can also do it with a blender or mixer but it is pretty fast and easy this way too.
– Cut the mozzarella in two and leave it to drip off excess liquid if you want to avoid that the salad gets too liquid. (I forgot to do it as you can see in the middle photo)
– Cook the peas and drain them.
– Dice avocado and mozzarella and put in in a bowl, add peas and mix.
– Put the salad on plates and spoon plenty of pesto on top before serving.

Pea, Avocado and Mozzarella Salad With Baby Spinach Pesto

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