Pea Salad Recipe Pioneer Woman

pea fritters with shrimp salad

Mike Garten

Cook this light and fresh spring dinner in just 30 minutes.

Yields: 4 servings

Total Time: 0 hours 30 mins

2 c.

frozen (thawed) peas, divided

large egg plus 1 egg yolk

2 tbsp.

melted unsalted butter

Kosher salt and pepper

1/2 c.

all-purpose flour

2 tbsp.

olive oil, divided

1 tbsp.

mayonnaise

2 tsp.

Dijon mustard

1 tsp.

lemon zest plus 3 tbsp. lemon juice

1/2

small red onion, finely chopped

1 lb.

cooked, peeled shrimp

small cucumbers, shaved into ribbons

2 c.

mixed greens

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In a food processor, pulse 1 cup peas with egg, egg yolk, butter, 1 Tbsp water, and 1 tsp salt until coarsely chopped. Fold in flour and remaining peas.
Heat 1 Tbsp oil in a large nonstick skillet on medium. Drop 4 large spoonfuls batter (about scant ¼ cup each) into pan, flatten slightly, and cook until golden brown, about 3 minutes per side; transfer to plates. Repeat with remaining batter.
Meanwhile, in a large bowl, whisk together mayonnaise, mustard, lemon zest, and 2 Tbsp lemon juice; stir in onion, then toss with shrimp.
Toss cucumbers with remaining Tbsp oil, remaining Tbsp lemon juice, and ¼ tsp each salt and pepper; toss with greens. Serve with fritters and shrimp.

COST PER SERVING: $3.21

PER SERVING:435 calories, 20 g fat (6 g saturated fat), 37 g protein, 1,035 mg sodium, 26 g carbs, 5 g fiber

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