Spring Pea Salad Recipe
American · Salad · 17 min total
A vibrant and refreshing salad celebrating the sweetness of fresh spring peas, tossed with a light lemon vinaigrette and fresh herbs.
15
min prep
min prep
2
min cook
min cook
4
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 2 cups fresh shelled peas (or frozen, thawed)
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
- 1/4 cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
Instructions
- Bring a small pot of salted water to a boil. Add peas and cook for 1-2 minutes until just tender and bright green. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well.
- In a large bowl, combine the blanched peas, sliced radishes, mint, chives, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for up to 2 hours before serving.
Tips
- For a vegan version, omit the feta or substitute with vegan feta.
- Add 1/4 cup toasted slivered almonds for extra crunch.
- This salad is best served at room temperature.
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