High Protein Salad with Lemon Vinaigrette

Two of Many Varieties: His & Hers

Recipe Inspired by Nob Hill Markets

Salads! Always healthful, and now in season. For a while I’d been dependent on a pre-made Nob Hill salad for my after-work late lunch. And I felt plenty guilty about the amount of plastic containers I’d recycle. Then I looked at the ingredients and did the math. I didn’t like the lentils in the salad, nor the skimpy amount of egg, tomato, and chickpeas. I thought I could change things up and add avocado. Plus, I could upgrade to organic ingredients. Oddly enough, since I’ve been making my own, our local Nob Hill has stopped carrying the salad. Was my consumption driving their business? Somehow I doubt it.

Green Pea Hummus

Recipe adapted from Cooking Light

Meanwhile, back in the bean fields, May’s eat-‘em-whole pea pods have matured. No longer edible “in toto,” only the peas inside the pods are nosh-able. Removing the pods takes time and effort. It's rewarding work, producing peas with infinitely more flavor and texture than their frozen counterparts. Fresh English peas improve any recipe, like this one, that calls for frozen peas. Preparation couldn’t be simpler: blanch the peas, throw ingredients into the food processor and spin. Scoop into a bowl and top with olive oil and ground sumac.*