It should be too late for peas right now, but Spring and Summer have been cool enough thus far to keep pea plants producing.  I picked up one of those small, plastic trays of some at the Grand Army Plaza farmers market to compliment my own modest, backyard-garden haul and improvised my way through the following.  I simply had the avocado on-hand and needed to use it, but the crispness of the peas contrasted very nicely with its silkiness.  This recipe makes two salads to accompany entrees.

Lemon Pea and Avocado Salad

• 12 ounces of fresh peas
• juice of one lemon
• 2 tbs dried thyme
• 1 dash of chili powder
• 5 or 6 cloves of garlic crushed and minced
• 1 avocado
• salad greens
• olive oil and salt & pepper, each to taste Continue reading →