I love peas; I enjoy them whole and juiced but my favorite way to munch on them is in this spring salad. There is so much green in this dish: mixed greens, avocados and peas. No dressing from a bottle here! Sherry vinegar and freshly squeezed orange juice make this salad flavorful without the added calories and fat of traditional store-bought dressings. I also like to throw in some flax oil for an added dose of healthy fats. Serve this salad for lunch or as a side at dinner.

1 1/2 lbs. fresh peas in the pod, shelled (approximately 2 cups) or 2 cups frozen peas

Bring a large saucepan of salted water to a boil. Add the peas and cook for 4-5 minutes or until bright green and tender. Drain and rinse under cold water.

In a large mixing bowl, toss the peas with remaining ingredients. Mix well to combine; serve.