1 Cup fresh or frozen peas

1 medium head butter lettuce, torn into 1 to 2 inch pieces

2 medium tomatoes, cut into wedges

2 medium Persian cucumbers, thinly sliced

1 medium yellow sweet pepper, cut into 1-inch stripes

1/2 cup Cilantro-Cashew Dressing (recipe below)

1/4 cup finely chopped green onions

1 Tbsp. finely snipped fresh cilantro

If you are lucky to live in an area that has a Farmer’s Market try to buy most of your vegetables from your local farmer’s market. I also try to only buy organic and local!

1. In a small saucepan cook peas in a small amount of boiling water 5 minutes or until tender. Rinse with cold water.
2. In a large bowl combine lettuce, tomatoes, cucumbers, sweet pepper and add cooled cooked peas. Pour Cilantro-Cashew Dressing over lettuce mixture; toss to coat. Top with the green onions and cilantro.

Cilantro-Cashew Dressing

Ingredients:

1/2 cup cashews

1 cup fresh cilantro leaves

3 Tbsp. lemon juice

3 cloves garlic

1tsp. hot sauce (optional)

sea salt

Blend cashews and 3/4 cup water into a creamy texture. Add cilantro, lemon juice, garlic, hot sauce (optional) and salt to taste. Blend until smooth.

I love the salad dressing it makes the salad. I made this salad for an Easter Brunch it was my favorite salad at the brunch!

Recipe from Forks over Knives