High-Protein, High-Fiber Pea Salad Recipe Is Nutritious & Delicious (20 Minutes) by 30Seconds Food
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Want a great new salad? "A creamy, tangy, protein-boosted salad that’s as easy to make as it is delicious," says Rachel Maser, mom of four and founder/creator of the clean eating blog Clean Food Crush®. "With simple ingredients and an easy blend-and-toss process, you’ll have a tasty and nutritious salad ready for dinner or lunches throughout the busy week. But what really sets this salad apart is its impressive nutritional profile."
Rachel says, "Cottage cheese is a rich source of protein, calcium and probiotics, while peas are packed with vitamins, minerals and antioxidants. (Check out the health benefits of cottage cheese and the health benefits of green peas.) "Add in some crispy nitrate-free bacon for a fun boost of flavor and texture, and you’ve got a salad that’s super satisfying."
Cooking Tip: "There are many high-quality bacon options available these days," says Rachel. "Look for nitrate-free and humanely raised if possible. Always read the ingredients so you know what you’re really buying."
To make this gluten-free, high-protein and high-fiber green pea salad recipe you will need cottage cheese, milk, apple cider vinegar, dried chives, parsley flakes, dried dill, garlic powder, onion powder, sea salt and black pepper. Serve this creamy, tangy and crunchy pea salad as a side dish with dinner. It is also a great potluck or cookout recipe.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes (unless you have to cook the bacon)
Total Time: 20 minutes
Servings: 6
Ingredients
Dressing
- 1 cup cottage cheese
- 2 - 3 tablespoons milk
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dried chives
- 1/2 teaspoon parsley flakes
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Salad
- 24 ounces frozen peas, thawed and thoroughly drained
- 6 slices crumbled nitrate-free high-quality bacon
- 1 small red onion, finely diced
Here's how to make it:
- Place all the dressing ingredients in a blender and blend until smooth. Season with salt and black pepper. (Rachel uses about 1/6 teaspoon of sea salt and 1/8 teaspoon ground black pepper. You can adjust the amount of milk to achieve your preferred dressing consistency.)
- In a large bowl, add the thawed and drained peas, crumbled bacon and diced onion.
- Pour the dressing over everything and gently toss to combine. Refrigerate for at least 1 hour before serving to allow the flavors to develop. Serve. Store the salad in an airtight container in the fridge.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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