My mint runneth over! Do you have tons of mint, too? Here’s a recipe from Findlay Market to help use up all that mint in your garden.

Salmon and Mint Salad with Peas

1 pound of salmon, canned or fresh grilled
¼ cup fresh spearmint chiffonade (cut into thin ribbons)
1 pound fresh steamed sugar snap peas (or snow peas), cooled to room temperature
¼ cup fresh minced chives
2 Tbs. olive oil
Juice of one orange
Zest of one orange
4 servings of your favorite salad greens
Salt and pepper to taste

Method:
Using a fork, gently flake salmon in a bowl
Toss in fresh mint, chives and peas
Blend lightly
In a separate bowl, combine olive oil, juice and zest
Whisk into salad dressing
Toss salad in dressing
Add salt and pepper to taste
Serve over salad greens