Spring Pea and Jicama Salad

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This light and creamy salad will dress up any barbecue or picnic. The subtly of the peas is offset by the crunch from the jicama and celery. A tangy, lemon-dill dressing brings it all together perfectly!

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Spring Pea and Jicama Salad
Prep Time
15 mins
Total Time
15 mins
 
Servings: 6
Author: Michelle Babb MS, RD, CD
Ingredients
  • 1 - 10- ounce bag frozen petite peas or fresh, if available
  • 1 small jicama peeled and shredded
  • 2 stalks celery chopped
  • 1 cup cherry tomatoes sliced in half
  • 1/4 cup shelled sunflower seeds
Dressing
  • 1/2 cup Vegenaise
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 garlic clove minced
Instructions
  1. Place frozen peas in a large bowl and thaw until tender.
  2. Add jicama, celery, tomatoes and sunflower seeds and set aside.
  3. In a small bowl, combine mayonnaise, lemon juice, vinegar, dill, basil, salt and garlic and mix well.
  4. Add dressing to the salad and toss until all ingredients are well coated.
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