My mother in-law prepared this salad for us a little while back and it was so good that I felt the need to recreate it and blog about it. The combination of the crunchy iceberg lettuce, the fresh sweet peas and the juice of a Meyer lemon makes for a refreshing end to a hearty winter meal. Yes, she served this salad after an Italian sausage ravioli and Chateaubriand roast (with a brandied mushroom sauce) dinner. Did I mention hearty?!
Firm avocado, iceberg lettuce, fresh peas, parsley, Meyer lemon, olive oil and sea salt
Cook the peas for a minute and rinse with cold water. Chop up the iceberg lettuce and place in a bowl. Add a diced avocado and the cooked peas and toss. Sprinkle with fresh, finely chopped parsley. Drizzle the salad with olive oil and the juice of one Meyer lemon. Salt and pepper to your liking (preferably with sea salt).
I keep lemon slices (and sea salt) on the side so one can season it to his/her liking.