LA is finally feeling like my beloved sun city again. As we exit one of the wettest winters in LA history I’m ready for spring recipes. This recipe was created out of my distaste for peas. I love all veggies but I have to admit that peas are my least favorite, it’s a textural thing. One of my favorite time savers is getting my seasonal farmers market produce from Imperfect Produce, this week I ordered snap peas, willing myself to get over this adolescent pea problem! My go to tip for reducing food waste is tossing any past their prime produce into the blender to make a dressing, soup, or sauce. I blended these Pea babies with fresh herbs, lemon, seasonings, and olive oil to create a delicious springy green goddess dressing. This versatile recipe is just asking to be drizzled on all of your spring meals, you have to try it on eggs. I layered this “kitchen sink” salad with a ton of #eattoglow green goddess chalk full of healthy collagen supporting fat and antioxidants. BTW its delicious and any non pea lover will change their tune for this fresh goddess. If you want to try Imperfect Produce for a cost effective organic produce solution delivered to your door use my code TRUESPOON for 50% off of your first box.
Snap Pea Green Goddess Dressing
1 cup snap peas
1 clove garlic
1/4 cup of cilantro leaves
2 tablespoons green onion, chopped
1/2 a lemon, juiced
1 generous pinch of salt
2 tablespoons unsweetened almond milk
2 tablespoons olive oil
1. Add all ingredients omitting olive oil to a food processor and blend until smooth (1 minute)
2. Add olive oil and blend until incorporated (10 seconds)
3. Pour directly onto any dish or store in an air tight container for up to a week in the fridge.