Pea, watercress and bulgur salad with mint. A salad that celebrates tender and sweet peas, bitter and peppery watercress and fresh and fragrant mint. Combine these spring ingredients together for a light lunch or a fresh side dish with dinner.
Mint is the only thing in our vegetable garden beds that’s currently ready for the picking. We’re taking advantage of our single homegrown crop and using it in salads, zucchini sautes and in seltzer water and iced tea.
Hopefully the weather will warm up on the Cape, so the other crops can get moving. Other than this past weekend, it’s been very cool. Lettuce that we planted a few weeks ago is slowly growing and garlic that we planted in the fall is sprouting up, but won’t be ready to harvest until July/August. This weekend we’ll plant the 7 tomato plants and 3 pepper plants that my mother in law started for us (those tomatoes are the BEST) so we should have LOTS of tomtoms come July and we’ll plant (experiment with) corn, which, if all goes well, should be ready in August. So for now, we enjoy the mint!
Anyhow, back to this salad. We paired the veggies with nutty bulgur, but use any grain or seed that you have on hand. Barley would pair perfectly. Also, if you like feta in your salads, top the salad with 1/2 cup right before tossing for a salty, creamy touch and a little protein/fat combo.
- • 1 cup bulgur
- • 10 oz fresh peas
- • 2 oz watercress (or other leafy green)
- • ½ cup fresh mint, slivered
- • Juice of 1 lemon
- • 2 Tbsp extra virgin olive oil
- • 1 Tbsp seasoned rice vinegar
- • Dash salt
- • Dash pepper
- Combine bulgur and 2 cups water in a small saucepan on the stovetop. Bring to boil, then reduce to a simmer for 15-20 minutes or until water is absorbed and bulgur is tender. Set aside and let cool. Meanwhile, place peas in a microwave safe dish with a splash of water. Microwave 90 seconds. Remove and let cool. Make the dressing by whisking together lemon juice, olive oil, rice vinegar, salt and pepper in a small bowl. In a large salad bowl, combine bulgur, peas, watercress and fresh mint. Pour dressing over top and toss salad to combine all ingredients. Serve.
NOTE: this salad also tastes great topped with ½ a cup of feta cheese.