AYURVEDIC GREEN PEA SALAD

Categories: Recipes
Date: 07/06/2023

Ayurvedic Green Pea Salad

A Light, Digestive-Friendly Spring Salad for All Doshas

This light and nourishing green pea salad is perfect for spring and early summer, when nature calls for freshness and lightness. Suitable for all constitutions (Vata, Pitta, and Kapha), this recipe supports digestion and balance during the season of renewal.

???? For best results, serve the salad warm or at room temperature — never cold — to avoid weakening your digestive fire (Agni).

Ayurvedic Tips by Dosha

For Vata Dosha (or Vata Imbalance):

Use ghee or extra olive oil for moisture
Cook peas and potatoes thoroughly to aid digestion
Add cumin or black pepper if prone to constipation
Replace baby potatoes with sweet potatoes for a more grounding option

For Kapha Dosha (or Kapha Imbalance):

Best enjoyed in moderation, especially at lunchtime
Use less oil and more pepper, fresh mint, and coriander to stimulate digestion

For Pitta Dosha:

This salad is naturally cooling and balancing — just avoid excessive spices

Ayurvedic Green Pea Salad Recipe

Ingredients:

Fresh green peas (removed from pods)
Baby potatoes (or sweet potatoes for Vata)
Fresh mint leaves
Fresh coriander leaves
Organic olive oil (or ghee)
Himalayan salt
Freshly ground black pepper
A dash of fresh lime or lemon juice

Method:

Wash the baby potatoes and boil until soft but not mushy.
Once cooled slightly, peel the potatoes and cut into chunks.
Boil the green peas for just a few minutes — they should be tender, not overcooked.
In a large bowl, combine potato chunks and peas.
Drizzle with olive oil, add a pinch of salt and pepper, and toss gently.
Add fresh mint and coriander leaves, and toss again lightly to keep the texture intact.
Let the salad rest for 10–15 minutes to allow the flavors to infuse.
Finish with a squeeze of fresh lime or lemon juice before serving.