Peas and Pancetta Salad is a springtime salad. It tastes exactly as it looks – super nourishing, with a touch of decadence.
Peas and Pancetta Salad is a medley of peas – garden peas (also known as English peas or green peas), snow peas and micro pea leaves, combined with diced pancetta, served with an avocado dressing. This salad has great balance. It has that green veggie taste you would expect, but tempered a little with the pancetta and dressing.
Peas are available anytime of the year, but they are at their best during springtime. You should be able to find fresh garden peas at your grocery store, and snow peas are always available. If you have trouble finding micro pea leaves, substitute with pea shoots, and use only the very green parts.
Most people see peas as a very light ingredient in foods, but did you know that peas are so packed with fiber that they are likely to keep you full longer than so other more bulky foods?
I served my Peas and Pancetta Salad with some Deep Dish Broccoli Bacon Quiche. The combination of the dense, fluffy quiche and the crispy crunch of the peas was an awesome experience.
Something happens to me when I eat peas, I always feel invigorated after eating them. It may be their vibrant greenness that tells my brain that I’m doing something good.
This is a great meal to serve kids who might be a little finicky about eating peas. The vibrant colors of the peas mixed with the awesome tastiness of pancetta and creamy goodness of the avocado dressing should trick them into gobbling this up! I know that some children are not easily fooled, but it is worth a try.
If creamy dressings on a salad are not for you, you can substitute with a simple balsamic vinaigrette – this dish will still taste delightful.
Peas and Pancetta Salad
Ingredients
Avocado Dressing
- 1/2 haas avocado diced
- 1/4 cup extra virgin olive oil
- 1/4 cup buttermilk
- 2 tbsp rice vinegar
- Salt and pepper to taste
Salad
- 4 oz diced pancetta
- 8 oz garden peas
- 8 oz snow peas
- 2 oz micro pea leaves or pea shoots
Equipment & Utensils
- Blender
- Skillet
Instructions
- Place avocado, oil, buttermilk and vinegar into blender and blend on low until ingredients are combined.
- Season with salt and pepper to taste.
- Transfer to a bowl, cover with plastic wrap and set aside in the fridge.
- Heat skillet on medium-high heat then add pancetta.
- Cook pancetta, but do not allow it to get crispy.
- Add garden and snow peas and cook until warm through, then remove from heat immediately.
- Allow peas mixture to cool for 5 mins and remove dressing from fridge at the same time.
- Transfer peas mixture to a bowl then add pea leaves or shoots and combine.
- Add 2 tbsp of dressing to salad and mix thoroughly, then place the balance of the dressing in a small serving bowl and serve together.
