A refreshing and crunchy chopped salad with a creamy dressing, perfect for any occasion.
Chill the iceberg lettuce, tomatoes, onion, and celery in the refrigerator for 30 minutes.
Chilling the vegetables enhances their crispness and makes the salad more refreshing.
Chop the lettuce, tomatoes, onion, and celery into bite-sized pieces and place them in a large salad bowl.
Use a sharp knife to ensure clean cuts and maintain the vegetables' texture.
Add the hard-boiled eggs, chopped into quarters, to the salad bowl.
Peel the eggs under running water to make the process easier.
Add the sweet peas to the salad bowl.
If using frozen peas, rinse them under warm water to thaw quickly.
In a small bowl, mix the mayonnaise and black pepper to create the dressing.
Adjust the pepper to taste for a spicier dressing.
Pour the dressing over the salad and toss gently to combine.
Toss the salad just before serving to keep it fresh and crisp.
Serve the salad on individual plates and enjoy.
Garnish with a sprig of parsley or a sprinkle of paprika for a decorative touch.
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