Sweet Peas & Radish with Spring Greens in Roasted Garlic & Shallot Vinaigrette

Caution: This recipe is not strictly Paleo. 

Sweet peas are technically legumes, it's true. Sometimes I eat food that's not Paleo, it's true. If you ask me, eating Paleo is more about listening to your body and eating what makes you feel healthy than it is about following a rule book. If you're shaking your head right now, it's ok! Skip this recipe--there will be plenty of Paleo purist recipes to come! If your curiosity is piqued, and you're wondering what puts green beans and sweet peas in a grey-area category, I recommend reading this post by Mark Sisson

After several years of eating a Paleo diet, I've found that what works for me is not what works for you, or the next five people in line. Everyone is in a different place--even individuals have different needs at different times. 

Trying out grey-area foods is like a dance: it sits in the grocery store, asking for your hand. Eventually you timidly say "Ok," and you see how it goes. Sometimes, your toes get stepped on and you think, "Never doing that again," but other times you're pleasantly surprised. Dried beans and canned beans tend to step on my toes, but fresh legumes, like peas and green beans, don't feel any different than other green produce items in my body. 

What grey-area foods do you dance with? 

I really enjoy how the lemon in this vinaigrette adds a fresh streak to this salad. With roasted garlic (Who doesn't like roasted garlic?), This salad feels like spring in a bowl to me! With the clocks "springing forward" this week, its a fitting meal for lunch, dinner, or even a light snack. 

Sweet Peas & Radish with Spring Greens

1 10-ounce package frozen sweet peas

1/2 cup sliced radishes

4 cups chopped green lettuce (I prefer butterhead, but romaine will also work)

Roasted Garlic & Shallot Vinaigrette

  • 1 clove garlic, minced
  • 1/4 cup minced shallot 
  • 1 teaspoon avocado oil
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 tablespoons freshly squeeze lemon juice
  • Salt & Pepper


1. Prepare the dressing: Heat the avocado oil in a small skillet. Add the garlic and shallot, sautéing until browned. Use a spatula to scoop the garlic, shallot, and residual avocado oil into a small jar (the oil has great flavor form the garlic and shallot). Whisk in the olive oil and lemon juice. Add a few cracks of salt and a few grinds of pepper. Set aside. 

2. Steam the peas: in a small pot, steam the peas with a small amount of water. Once softened, strain the peas and rinse with cold, fresh water. Allow them to cool for at least 10 minutes (adding warm peas to lettuce will produce a wilted salad). 

3. Toss cooled peas with radish slices and lettuce, drizzling with vinaigrette. Serve!