English Pea Salad in Phyllo Shells
Serves: 15
 
Ingredients
  • 1 (1.9-ounce) package frozen mini phyllo shells, thawed (15 shells)
  • 2⁄3 cup frozen petite English peas, defrosted
  • 1 tablespoon finely chopped orange bell pepper
  • 1 tablespoon finely chopped canned hearts of palm
  • 1 teaspoon finely chopped fresh tarragon
  • Golden Balsamic Vinaigrette (recipe follows)
  • 2 tablespoons finely diced avocado
  • ½ cup loosely packed butter lettuce leaves
Instructions
  1. Bake phyllo shells according to package directions.
  2. In a small bowl, gently stir together peas, bell pepper, hearts of palm, and tarragon. Add enough Golden Balsamic Vinaigrette, approximately ¼ cup, to moisten salad completely. Cover bowl and refrigerate for several hours for flavors to meld, up to a day in advance.
  3. When ready to serve, gently stir avocado into pea salad. Line each phyllo shell with a butter lettuce leaf, tearing to fit, if necessary. Drain pea salad and spoon into shells. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/english-pea-salad-in-phyllo-shells/