Summer Pea Salad with Basil

Season: Summer

Susanna Schultz, Marketing Director

This recipe is simply wonderful in the summer--great to make ahead and store it in the refrigerator. Serve chilled on a bed of greens with toast and poached eggs, or as a side salad at a summer BBQ!

Treat the measurements as guidelines and find the proportions that suit your taste buds best. Green onions work wonderfully in place of red onions for a less pungent flavor.

For a spicy variation: In the blender, switch out the lemon for a lime and switch out the basil for cilantro and add some pickled jalapenos (as many as you can stand!)

Adapted from Green Plate Rule


  • 1 pound frozen peas (available bulk in our freezer!)
  • ¼ cup red onion, finely chopped
  • 1 ripe haas avocado
  • Juice of one lemon
  • 1 cup of fresh basil leaves (washed)
  • Salt and pepper


  1. Bring a pot of water to boiling. Drop the peas in and stir until they thaw and turn bright green--don’t let them cook! Drain them in a colander and run cool water over them to stop the cooking. Leave them to drain.
  2. In a blender or food processor, puree the avocado, lemon, and basil leaves until smooth. If it’s too thick add a smidge of fresh olive oil. Add salt and pepper to taste.
  3. Stir the peas and onion together, and then add the avocado mixture. Stir gently until the peas are coated in the avocado and serve with fresh basil garnish.


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