Arugula and Pea Spring Salad

Makes 2 servings

• 1 cup peas (fresh or frozen)

• 1 cup arugula

• 2 cups baby spinach, chopped

• Half an avocado, sliced chunky

• Half of a cucumber, sliced 

• Juice of half of a lime

• 1/8 cup olive oil

• 1/8 cup balsamic vinegar

• Tiny pinch of sea salt

• ½ cup cooked chopped salmon or chicken (optional)
  

In a medium saucepan, cook peas until just blanched, about two minutes in a small amount of boiling water. Drain and set aside. Meanwhile, fill two salad bowls with chopped arugula and baby spinach.

Divide the avocado and cucumbers evenly between the two bowls. Add the peas, also distributed evenly. If you want some protein in this salad, add your choice of a ¼ cup of nuts or seeds or a ¼ cup of cooked salmon or chicken to each bowl. Drizzle salads with lime juice.

In a medium glass bowl or salad dressing shaker, combine the olive oil, balsamic vinegar and salt. Cover well and shake until blended (or use a fork to whisk well). If you like a less bold salad dressing, use two parts olive oil to only one part vinegar.

Drizzle dressing over your salads and serve. Extra dressing will stay fresh covered in the refrigerator for five to seven days.