END OF SPRING ALL THAT IS GREEN SALAD

With the last official week of spring, I am determined to get the most out of my favorite green spring produce: fresh peas, tender greens, and mint.  This salad accomplishes using up all of the aforementioned produce with a simple, yet zesty dressing.  Serve for a light lunch or as a side to delicious grilled salmon for dinner.
Ingredients:

• mixed spring greens (arugula and beet)
• 1/4 cup fresh mint, chopped
• 1/3 cup fresh peas
• 1/4 cup slivered almonds
• bundle of scallions, diced
• 1/2 lemon, juiced
• zest from 1 lemon
• salt and pepper
• 1 tablespoon pistachio oil

1. Cook the fresh peas in boiling water for 2 minutes.  Strain and let cool.
2. Mix the fresh mint with the spring greens and place a bed of greens on each plate.
3. Sprinkle each plate with fresh peas, scallions, and almond slivers. 
4. Season with lemon zest and salt and pepper.
5. Squeeze fresh lemon juice and drizzle pistachio oil over each plate.
6. Enjoy!