Spring Pea and Mint Salad
This page contains affiliate links and I earn a commission if you make a purchase through one of the links, at no cost to you. As an Amazon Associate, I earn from qualifying purchases.
Fresh peas and mint create a bright Mediterranean salad that captures spring in every bite. You’ll want to make this when you need something light that still feels substantial.
It’s ready in 15 minutes and works as a side dish or light lunch.
Using Fresh vs. Frozen Peas for Best Results
Fresh peas give you the best texture and sweetness, but frozen peas work well too. If using fresh, blanch them for 2-3 minutes until bright green and tender-crisp. Frozen peas just need a quick 30-second blanch to refresh them.
Skip canned peas entirely – they’re too mushy for this salad. The peas should have some bite to contrast with the creamy cheese and tender herbs.
Editor’s Choice
Spring Pea and Mint Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Equipment Needed
- Medium saucepan
- Large bowl
- Fine-mesh strainer
- Small whisk
Instructions
- Blanch peas: Bring a medium saucepan of salted water to boil. Add peas and cook for 2-3 minutes if using fresh peas, or 30 seconds if using frozen, until bright green and tender-crisp. Drain immediately and rinse with cold water to stop cooking.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until honey dissolves completely and dressing is smooth.
- Assemble salad: In a large bowl, combine blanched peas, chopped mint, crumbled feta, and sliced red onion. Pour dressing over salad and toss gently to coat all ingredients.
- Garnish and serve: Top with toasted pine nuts and serve immediately, or refrigerate for up to 30 minutes. The salad is best when peas are still slightly cool and mint is bright green and fragrant.
Nutrition Facts
Per Serving (1 serving)
Calories: 185 kcal
Total Fat: 13g
Saturated Fat: 4g
Cholesterol: 17mg
Sodium: 485mg
Total Carbs: 12g
Fiber: 4g
Sugars: 8g
Protein: 7g
