- 1 cup green peas (frozen is fine)
- 2-3 cups of chopped iceberg lettuce
- 1 cup chopped pak choi leaves
- ½ cup of shaven fennel bulb (with leaves)
- 10 green olives
- 5-10 walnuts
- Dash of olive oil
- Juice of one lime
- Combine the peas, lettuce, pak choi, and fennel.
- Make a dressing of olive oil and the lime juice.
- Pour over the salad. Let it rest for 2-4 hours.
- Add the walnuts on top for crunch.