Name: Black-Eyed Pea Salad with Avocado
Ingredients: 1 small shallot, thinly sliced; 1/3 cup plain yogurt; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lemon juice; 1/2 teaspoon agave; 1/2 teaspoon kosher salt, plus more to taste; 1 (15-ounce) can black-eyed peas, drained and rinsed; 1 medium avocado, diced; 2 radishes, thinly sliced (a watermelon radish works beautifully here and adds color); Freshly ground black pepper, to taste

Description

A creamy, no-mayo black-eyed pea salad with avocado, watermelon radish and a lemon-yogurt dressing. Ready in 10 minutes with no cooking required. High in fiber and protein, great for potlucks, BBQs or a make-ahead lunch. Recipe from Food Network Magazine

Ingredients

Units Scale

1 small shallot, thinly sliced
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon agave
1/2 teaspoon kosher salt, plus more to taste
1 (15-ounce) can black-eyed peas, drained and rinsed
1 medium avocado, diced
2 radishes, thinly sliced (a watermelon radish works beautifully here and adds color)
Freshly ground black pepper, to taste

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Instructions

Soak the sliced shallot in a bowl of ice water for 10 minutes, then drain and blot dry. This softens the raw bite.
While the shallot soaks, whisk together the yogurt, cilantro, lemon juice, agave, kosher salt and ground coriander in a large bowl until smooth.
Add the black-eyed peas, diced avocado, sliced radishes and drained shallot to the bowl. Toss gently to combine, then season with additional salt and pepper to taste
Serve immediately, or refrigerate for up to a few hours before serving.