Easter Side Dish Spring Pea and Mint Salad
Fresh peas and mint make a bright, crunchy salad that’s ideal for Easter dinner. You’ll blanch the peas briefly to keep them crisp and vibrant green, then toss them with fresh herbs and a simple lemon dressing.
This salad works well alongside ham, lamb, or any rich main dish because it cuts through heavy flavors without competing for attention.
Why Blanching Peas Makes All the Difference
Blanching the peas for just 2 minutes brightens their color and makes them easier to digest while keeping them crisp. Raw peas can taste starchy and tough, while fully cooked peas turn mushy in salad.
The ice bath stops the cooking immediately, so your peas stay that brilliant green color. Don’t skip this step – it’s what makes store-bought frozen peas taste fresh and spring-like in the final dish.
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Easter Side Dish Spring Pea and Mint Salad
Equipment Needed
- Large pot
- Large bowl for ice bath
- Colander
- Medium mixing bowl
- Small whisk
Instructions
- Blanch peas: Bring a large pot of salted water to boil. Fill a large bowl with ice water and set aside. Add peas to boiling water and cook for 2 minutes until bright green and just tender. Immediately drain and plunge into ice water to stop cooking.
- Make dressing: Drain peas thoroughly and pat dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
- Assemble salad: In a medium bowl, combine blanched peas, chopped mint, and chives. Pour dressing over pea mixture and toss gently to coat. Taste and adjust salt and pepper as needed. Top with feta cheese and pine nuts if using. Serve immediately or refrigerate up to 2 hours.
Nutrition Facts
Per Serving (1 serving)
