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~ raw, vegan, gluten-free, nut-free ~
Both Bob and I loved this salad… dip… spread… dish… recipe. It can be enjoyed in so many ways. Bob said that it reminded him of egg salad. For me, it reminded me of sweet peas and brussels sprouts. Lol, I am always the logical one. But in the end, the consensus was that it tasted great!
I have been craving peas like there is no tomorrow, so much that I had to investigate why. There is usually a meaning behind cravings. Did you know that green peas are a powerhouse of nutrients? These little green emeralds are full of micronutrients, fiber, and protein.
Every time my teeth bear down and pierce the skin of those baby peas, I break out in a ninja-super-hero-move. Ok, maybe not literally but in my mind’s eye I do, and that alone is enough to entertain me. :)
Did you know that green peas are a powerhouse of nutrients? These little green emeralds are full of micronutrients, fiber, and protein. Every time my teeth bear down and pierce the skin of those baby peas, I break out in a ninja-super-hero-move. Ok, maybe not literally but in my mind’s eye I do, and that alone is enough to entertain me. :)
They are rich in fiber, iron and Vitamin C, all of which helps to strengthen the immune system. Green peas have been found to aid in energy production, nerve function, and carbohydrate metabolism.
This is just to name a few reasons why peas are an excellent thing to “crave”! With each green-pearl-pea-popping bite, I am going to smile in good health! I am especially claiming their energy boosting properties; I mean… who doesn’t need that?!
Brussel sprouts came into the picture when I spied a bag of baby brussels sprouts at the store. Put the word “baby” in front of anything, and I am all over it. They too are high in fiber and protein. And let’s not forget that they are also loaded with vitamin A, folacin, potassium, calcium. So, I am going to go out on a limb and say that this recipe is filled with wonderful nutrients. I mean really, I have only talked about two ingredients and look what has come from that?
This dish can be enjoyed as a side salad, in a wrap, or spread on crackers. Today, I wrapped it up in a Young Thai coconut wrap, along with some baby greens, hot sauce, and an avocado rose on the side. Bob’s lunch… accomplished! I hope you enjoy the recipe. Please let a comment below. Blessings, amie sue
Ingredients:Yields 3 cups
Delicious. I’ve addapted the recipe to my taste and it turned out magnificent. Was in lack of mayo and replaced it with avocado and the flatbread with red pepper sticks and olives. Yum
So happy that you enjoyed it Diana, thank you for commenting. amie sue
This was so unusual! I had never eaten fresh peas before and couldn’t wait to make this. Well, fresh peas are almost impossible to find here. I went to Farmer’s markets and several stores, but no luck. Just when I had given up, I found them at Trader Joe’s. There they were, right next to the Brussel Sprouts! Meant to be!!I will not go back to frozen peas again (which was going to be my last resort). I love this recipe and made it again after the first tasting, knowing that it would go fast! It really goes great with your Spicy Fiesta Corn Dip recipe, which I make way too often! ;o)
Thanks again and again!!!
lol Maureen… well thank you for trusting in … in the fact that you even tried the recipe and the end result being you loved it. That is so wonderful. :) Fresh peas are so vibrant in flavor. Just make sure to chew chew chew. :) Thank you so much for sharing all this with me. That is so wonderful. Have a happy day Maureen. amie sue
This is one of my favorite! Great for lunch box. Many thanks :)
You are so welcome Linda :) Sleep well, amie sue
I’ve never been a fan of Brussel Sprouts, but this looked so good that I thought I would give it a try and see if I might find a way to add these little gems into my diet. OMG – this is so amazing. I couldn’t stop eating it. The combination of flavors are incredible. I don’t even know I am eating Brussel Sprouts. Thanks for all your wonderful recipes.
That just tickled me Jo Ann… funny how our taste buds can do that to us, isn’t it? I am thrilled that you are enjoying this recipe… embrace those brussels sprout taste buds! Blessings and thank you for sharing, what a hoot. amie sue
Hi Amie
Could you you tell us how to do the pretty avocado flower?
Hello AH,
It’s actually very easy but I don’t have photos on how to do it… I need to though!
Cut the avocado in half lengthwise and remove the seed.
CAREFULLY remove the avocado skin, trying not to dent or blemish the avocado flesh.
Make thin slices width wise from one end of the avocado to the other.
With gentle hands fan the avocado slices, keeping them upright. You should end up with a long thin line of sliced avocados.
Start curling one end of the avocado inward towards itself until you reach the other end.
Slide the knife blade underneath to transport it to the plate.
**The avocado should be ripe but not mushy.
I hope this helps. I will do a post on this soon one day! Thanks for asking, amie sue :)