Ensalada fría de guisantes verdes

Ingredientes

• 4 cups frozen green peas, thawed (Sweet, slightly crisp, and the heart of this salad.)
• 1 small red onion, finely chopped (Adds a gentle zing; soak in cold water for milder bite.)
• 1 cup cherry tomatoes, halved (For a burst of acidity and color.)
• 1/2 cup fresh mint leaves, chopped (Fragrant and cooling.)
• 1/4 cup fresh parsley, chopped (Bright herbaceous lift.)
• 3 tablespoons extra virgin olive oil (Smooth and fruity.)
• 2 tablespoons lemon juice (Fresh-squeezed for the best brightness.)
• 1 teaspoon Dijon mustard (Helps emulsify and adds depth.)
• 1/2 cup crumbled feta cheese (optional) (Tangy and creamy, a lovely indulgent touch.)
• 1/4 cup toasted almonds or pine nuts (optional) (For crunch and a festive finish.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Spread thawed peas on a towel and pat dry if they are wet from thawing; you want a light dressing to cling, not slide off.

3. 3

   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, a pinch of salt, and a generous crack of black pepper until glossy and emulsified. Taste and adjust for brightness.

4. 4

   In a large bowl, gently toss peas, chopped red onion, halved cherry tomatoes, chopped mint, and parsley.

5. 5

   --- Assembly ---

6. 6

   Pour the dressing over the peas and fold gently until everything is evenly coated.

7. 7

   Scatter crumbled feta and toasted nuts on top for texture.

8. 8

   Let the salad rest in the refrigerator for 10 to 15 minutes to allow flavors to marry, or serve immediately for extra brightness.