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This fresh, crisp salad topped with a creamy kefir dressing is perfect for entertaining. The poppy seeds add a beautiful texture and colorful finish. If you cannot find favas, simply double up on peas. Use mâche or baby spinach if you cannot find pea shoots at your local grocery store. This recipe was adapted from Bon Appetit’s Fava Bean and Pea Salad with Poppy Seed Dressing, July 2014. We replaced the buttermilk with an equal amount of Green Valley Organics Lactose-Free Plain Kefir. The fava beans and peas can both be prepared up to a day ahead, making this a nice and easy recipe.Green Valley Organics
2 cups shelled fava beans (from about 2 lb. pods) or frozen fava beans, thawed
2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed
⅓ cup Green Valley Organics Lactose-Free Sour Cream
2 Tbsp. (or more) Green Valley Organics Lactose-Free Plain Kefir
1 Tbsp. fresh lemon juice
2 heads of Bibb lettuce, leaves separated (about 8 cups)
4 cups pea shoots (tendrils)
1 tsp. poppy seeds
Kosher salt and freshly ground black pepper to taste
Optional: red chili flakes
Adapted from Bon Appetit's Fava Bean and Pea Salad with Poppy Seed Dressing, July 2014.