Yellow Split-pea Arugula Salad, with Shallot Vinaigrette

Salad-y goodness

Ahhhh spring time…

Birds chirping, thunderstorms brewing, and a pollen count above 800 with temperatures reaching 85 degrees.


I thought that only happened mid-June around here. It’s March.

While the record-breaking warm weather around the D.C. area is sort of a pain in the ass for those of us who don’t like sweating while walking from our door to the car, it did bring an early surprise.

cherry blossoms?

Cherry Blossoms!!! There are literally thousands of varieties, so I’m not sure if these are the same kind that line the Tidal Basin, but our apartment complex has these everywhere. Maybe all you flower enthusiasts can help? (ahem…dad…)

This past week I was inspired by the Cherry Blossom trees, so I wanted to create a simple, light, refreshing, and pastel colored meal. I otherwise do not like pastel colors. Pastels belong on easter eggs, little kids, baby nurseries, and flowers. And apparently this week, food!

cherry blossoms

Spring time always reminds me of Michigan. After a harsh winter, it was always comforting seeing the robins come out to play while hearing the rain hit the rooftops. Finding inspiration for my meals in everyday life is a passion of mine. What could be better than pillow-y, pink, fragrant flowering trees?

Probably a lot of things.

But I think these turned out a pretty great salad. And some amazing pictures.

Yellow Split-pea Arugula Salad, with Shallot Vinaigrette

Serves 1-2

  • 1-2 cups arugula (depending on how much you want)
  • 1/2 cup cooked yellow split-peas*
  • 1/2 avocado, sliced
  • 1-2 T  shallot vinaigrette (recipe below)
  • a few cracks of black pepper

Combine arugula and split-peas in a small bowl with vinaigrette. Plate it, top with sliced avocado and a few cracks of black pepper.

*When cooking dry split-peas, rinse first. For every 1 cup of dried peas, add 3 cups of water. Bring to a slow boil. Cover and simmer on low for 20-30 minutes, or until tender.

Shallot Vinaigrette

Makes about 1/3 cup

  • 1 T extra virgin olive oil
  • 1 T apple cider vinegar
  • 2 tsp brown rice syrup (or agave)
  • 2 tsp grated shallot
  • 1 tsp minced garlic
  • 1/4-1/2 tsp salt
  • juice from half a small lemon

Wisk together all ingredients. Add the salt last, to taste. If you think it’s to tarte, add more brown rice syrup or agave 1/2 tsp at a time.


  • Add 1/4 cup of couscous to make it a complete meal.
  • Top with 1 T pine nuts.

**I couldn’t think of many. It was just too perfect on its own 🙂


shallot vinaigrette  dry yellow split-peas

pastel salad!

 What have you been inspired by this past week?

p.s. Don’t forget to check out my new Resource page! Catered to those who don’t have time to do their own digging, and who are newbie or wanna-be veggies 😉

Leave a comment


  1. Not sure what looks better, your salad or those GORGEOUS cherry blossoms! Love the look of the salad (arugula is so awesome) and the dressing – shallots are delicious!

    • You are too kind! I know, I had so much fun photographing both!! I’m a salad dressing freak, so I’ll probably be posting more of those recipes soon 🙂

  2. I have never used split peas in salad before–what a nice alternative for making a salad into a meal!


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