Oh spring, your sunny raining days! I love when it becomes so delicious to go 5 fruits and vegetables per day. I love when spring is green in my plate. The color is so important to make an attractive dish . For green vegetables, there is only one thing to do : cook the vegetables and plunge them directly afterward into iced water to fix the chlorophyll. I also heard that cooking them into sparkling water worked too but never tried.

Potatoes, peas and artichokes spring salad (about 30 minutes)

Ingredients (4 servings) : 

• 300g/7oz young potatoes
• 2 artichokes
• 200g/10,5oz peas
• 1 white onion
• 1 salad
• 15-20 leaves of basil
• 2 tablespoon of olive oil
• 1 lemon

Directions:

1. Rinse and brush the young potatoes. Steam for 25 minutes.
2. Turn the artichokes. Steam for 15 minutes.
3. Steam the peas for 10 minutes. Plunge directly into iced water to fix the chlorophyll.
4. Peel and slice the onion. Cook for 1-2 minutes in a pan.
5. Rinse the salad. Cut the potatoes and artichokes in small pieces.
6. In a bowl (or arrange directly in the plate for a better presentation), mix the salad, potatoes, peas, artichokes, onions and finely cut basil. Dress with olive oil, lemon juice, salt and pepper (+ garlic if you like it too).

Filed under: artichoke, Cooking, Food, pea, potato, Recipes, Salad, Under 30 minutes Tagged: artichokes, Cook, diet, peas, potatoes, Recipe, salad, Spring

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